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slice of instant pot easy lasagna being held with a serving spatula
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Instant Pot Easy Lasagna

Course Dinner, Main Course
Cuisine Instant Pot, pasta
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6

Ingredients

  • Ingredients
  • 6-8 oven-ready lasagna noodles
  • 2 cups shredded Mozzarella Cheese divided

For Meat Mixture

  • ½ pound ground beef OR ground Italian sausage
  • 1 teaspoon Italian seasoning
  • 1 clove garlic minced
  • ½ teaspoon kosher salt
  • ½ cup onion diced

For Cheese Mixture

  • 2 cups Ricotta cheese
  • 1 large egg
  • ½ teaspoon garlic powder
  • ¼ cup grated Parmesan cheese

For Marinara Sauce

  • 24 oz marinara sauce
  • 1 teaspoon parsley flakes
  • 1 teaspoon Italian seasoning

Instructions

  • Turn the Instant Pot to Saute and let heat for a couple of minutes. Add a teaspoon of olive oil and either ground beef or ground sausage. Brown and break up meat.
  • Add in 1 teaspoon Italian seasoning, minced garlic, salt, and diced onion.
  • Saute for 3-5 minutes or until meat is no longer pink.
  • Remove the cooked meat from the pressure cooker using a slotted spoon and turn the Instant Pot off.
  • Pour in 1 cup of water into the Instant Pot Inner Pan and scrape any browned bits of meat with a spoon or spatula.
  • Add in the trivet to the Instant Pot.
  • In a medium bowl, mix together the ricotta cheese, egg, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, and grated Parmesan cheese.
  • In a separate bowl mix together the marinara sauce, Italian seasoning, and parsley flakes.
  • In a 7 by 3-inch springform pan, start layering your lasagna with a thin layer of marinara sauce.
  • Break up oven-ready lasagna noodles to fit and cover the sauce.
  • Spread half the ricotta cheese mixture.
  • Sprinkle with half the meat mixture.
  • Cover the meat mixture with marinara sauce and then sprinkle with a layer of mozzarella cheese.
  • Repeat layers to the top of the pan
  • Cover the top of the springform pan with foil.
  • Place the lasagna pan on a tin foil “sling” to help lower and lift lasagna out of Instant Pot and then place the lasagna on the trivet inside the pressure cooker.
  • Place the lid on the pressure cooker and set to high pressure cook for 22 minutes. Let the pressure naturally release for 15 minutes and then do a quick release for any remaining pressure.
  • Remove lasagna from the Instant Pot and remove foil from top, place it on a cookie sheet.
  • Let lasagna sit for 10 minutes before serving