If you’re looking for a fuss-free, hearty meal that comes together in less than an hour, you’re in for a treat with this Instant Pot Lasagna Recipe. I absolutely love how this dish layers rich meat, tender pasta, and melty cheese, all cooked perfectly in the Instant Pot without the usual oven wait or the hassle of boiling noodles separately. Whether you’re battling a busy weeknight or craving comfort food, this recipe will become your go-to—trust me, once you try it, you’ll see why it’s a total game-changer!
Why You’ll Love This Recipe
- One-Pot Convenience: You’ll save time and dishes by cooking everything in your Instant Pot, no pre-boiling noodles necessary.
- Quick and Easy: In about 30 minutes, dinner goes from zero to table-ready with minimal hands-on cooking.
- Rich, Homemade Flavor: The blend of spices, marinara, and cheeses is so satisfying—just like grandma’s, but simpler.
- Family Favorite: My crew goes crazy for this lasagna and it’s perfect for meal prepping too!
Ingredients You’ll Need
Each ingredient plays a role in building layers of flavor and texture—you’ll find that using quality marinara and fresh cheeses really makes a difference. I always recommend a good ground beef or Italian sausage for the best taste and texture.
- Olive oil: Optional, but a splash helps brown very lean ground beef nicely.
- Lean ground beef or ground Italian sausage: Choose what you love—sausage adds spice, beef gives a classic meaty base.
- Yellow onion: Diced finely, it melts into the sauce adding mild sweetness.
- Garlic: Minced for that signature savory kick.
- Chicken broth: The magic liquid that cooks the pasta inside the pot while infusing flavor.
- Marinara sauce: Pick a good-quality jar—this is foundational for your lasagna’s tomatoey goodness.
- Diced tomatoes: Adds chunky texture and fresh tomato burst.
- Dried herbs (basil, parsley, oregano): Create that classic Italian flavor you’ll crave.
- Onion powder and red pepper flakes: Small tweaks to enhance aroma and hint of heat.
- Mafalda pasta (or mini lasagna noodles): Short pasta works best here to fit and cook evenly in the Instant Pot.
- Ricotta cheese: Creamy layer that keeps each bite rich and moist (cottage cheese works too if you prefer).
- Mozzarella cheese: Freshly grated for perfect melting on top.
- Fresh parsley and parmesan cheese: Optional garnishes to brighten every serving.
Variations
I love making this Instant Pot Lasagna Recipe “my own” by switching up the fillings and cheeses — it’s the perfect base for experimentation!
- Vegetarian Version: Swap the ground beef for sautéed mushrooms, zucchini, and spinach to keep that hearty texture without meat.
- Cheese Variations: I sometimes use part cottage cheese or add parmesan inside the layers for extra depth.
- Spicy Kick: If you like heat, adding extra red pepper flakes or a dash of hot Italian sausage makes all the difference.
- Gluten-Free: Use gluten-free noodles that can cook submerged in broth, adjusting the cook time based on noodle type.
How to Make Instant Pot Lasagna Recipe
Step 1: Sauté Your Meat and Aromatics
Turn on your Instant Pot’s Sauté mode and wait for it to say “hot.” Add your lean ground beef or Italian sausage with a pinch of salt and freshly ground pepper. Break the meat up with a spatula, browning it until it’s nearly cooked through. Around the halfway point, toss in diced onions and minced garlic and sauté until the meat is browned completely and the onions have softened. If there’s excess grease, I like to soak it up with paper towels using kitchen tongs—this keeps your sauce nice and light without losing any flavor.
Step 2: Deglaze and Layer the Sauce
Turn off the Sauté function. Pour in a small splash of chicken broth, then use a flat spatula to gently scrape the bottom of the pot—the browned bits are packed with flavor and you definitely don’t want those stuck or to risk a burn notice. Now add the rest of your chicken broth along with marinara sauce, diced tomatoes, and all the dried herbs and seasonings. Give it a gentle stir just to combine flavors, but be careful not to disturb the bottom.
Step 3: Layer Pasta and Cook
Evenly distribute the short Mafalda noodles or mini lasagna noodles right on top of the sauce mixture, gently pushing them down so they’re partially submerged, but do not stir at this stage. Seal the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 4 minutes. It will take around 15 minutes for your pot to come to pressure before the countdown begins—this makes the total cook time around 34 minutes including prep.
Step 4: Quick Release and Cheese It Up
Once the cooking completes, carefully perform a quick, controlled release of the pressure—opening the valve slowly to avoid sauce splatter. Open the lid and give the mixture a gentle stir to mix up the sauce and noodles. Then fold in your ricotta cheese for that creamy texture and sprinkle a generous layer of freshly grated mozzarella on top. Set the lid slightly ajar and let the residual heat melt the cheese perfectly—this only takes a few minutes.
Step 5: Serve and Enjoy!
Garnish with fresh parsley and a sprinkle of parmesan if you like. Serve immediately with a crisp green salad or garlic bread, and watch how your family devours it. For leftovers, store in an airtight container in the fridge—just reheat and enjoy.
Pro Tips for Making Instant Pot Lasagna Recipe
- Grease Management: Using paper towels and tongs to soak up excess grease is a neat trick that keeps your lasagna from getting oily without interrupting the cooking process.
- Deglaze Thoroughly: Always scrape those browned bits off the pot’s bottom—they add a ton of flavor plus prevent burn errors during pressure cooking.
- Pasta Submersion: Noodles don’t need to be fully submerged; gently pressing them into the sauce works perfectly due to the pressure cooker’s steam environment.
- Cheese Timing: Add ricotta and mozzarella after cooking, not before, to keep cheeses creamy and prevent overcooking them into rubbery textures.
How to Serve Instant Pot Lasagna Recipe
Garnishes
I always top mine with freshly chopped parsley and a light grating of parmesan cheese right before serving—it adds a fresh pop and elegant touch that makes the lasagna feel like a restaurant dish.
Side Dishes
Pair this with a simple green salad tossed with balsamic vinaigrette or some buttery garlic bread to soak up all those lovely sauce juices. Steamed broccoli or roasted veggies work beautifully if you want a nutritious balance.
Creative Ways to Present
For special occasions, I like to serve this lasagna in small ramekins layered and cooked separately—each guest gets their own perfectly portioned, ooey-gooey lasagna. Drizzle a little extra marinara on top and sprinkle herbs for a gorgeous presentation that feels extra festive.
Make Ahead and Storage
Storing Leftovers
Leftovers store wonderfully in the fridge for up to 4 days. I seal mine tightly in a glass container to keep the flavors fresh and the cheese moist. Before reheating, I let it come to room temperature briefly—this helps it warm evenly without drying out.
Freezing
This Instant Pot Lasagna Recipe freezes well, too! I portion it out into freezer-safe containers and freeze for up to 3 months. When you’re ready to eat it, thaw overnight in the refrigerator before reheating for the best texture and flavor retention.
Reheating
Reheat leftovers covered in the microwave or in the oven at 350°F until warmed through. I sometimes sprinkle a bit more mozzarella on top and let it melt under the broiler for a minute to freshen it up like it’s just been made.
FAQs
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Can I use regular lasagna noodles instead of mini lasagna pasta in this Instant Pot Lasagna Recipe?
Yes, you can! However, you might need to adjust the cook time based on noodle thickness and brand. Cutting the noodles into shorter pieces helps them fit better and cook evenly in the pot.
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Do I have to drain the fat after browning the meat?
It depends on your meat choice. If it’s very lean, you may skip draining. But if there’s visible grease, I recommend soaking it up with paper towels to avoid a greasy sauce.
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Can I make this recipe vegetarian?
Absolutely! Simply use sautéed veggies like mushrooms, zucchini, and spinach instead of meat, and keep the sauces and cheeses as is for a delicious vegetarian lasagna.
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How do I prevent the Instant Pot from burning the sauce?
Deglazing the pot after sautéing meat and onions is crucial. Scrape up all the browned bits and make sure there’s enough liquid to produce steam—this keeps the heat circulating evenly without burning.
Final Thoughts
When I first tried this Instant Pot Lasagna Recipe, I was blown away by how creamy and well-cooked it was, considering it came together so quickly and easily. It’s become my ultimate weeknight lifesaver, especially when I want a hearty meal with minimal cleanup. I hope you’ll give it a try and enjoy the same love from your family and friends that I do. Trust me, once you master this one, lasagna night will never be the same!
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Instant Pot Lasagna Recipe
- Prep Time: 10 min
- Cook Time: 4 min
- Total Time: 34 min
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian
Description
This Instant Pot Easy Lasagna is a quick and convenient one-pot meal featuring layers of lean ground beef, marinara sauce, short Mafalda pasta, and a blend of ricotta and mozzarella cheeses. With rich Italian herbs and a simple pressure cooking method, it delivers classic lasagna flavors in a fraction of the traditional cooking time.
Ingredients
Meat and Aromatics
- 1 lb lean ground beef or ground Italian sausage
- ¼ teaspoon salt
- A few turns freshly ground black pepper
- 1 yellow onion, diced
- 5 cloves garlic, minced
Liquids and Sauces
- 3 cups chicken broth (can substitute water and adjust salt to taste)
- 22 oz jar marinara sauce (650 ml / 2 ¾ cups)
- 1 15oz can diced tomatoes
Herbs and Spices
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes (optional)
Pasta and Cheese
- 10-12 oz short Mafalda pasta (mini lasagna noodles)
- 1 cup ricotta cheese (can substitute cottage cheese)
- 1 cup freshly grated mozzarella cheese
Optional Garnish
- Fresh parsley
- Parmesan cheese
Other
- Olive oil (optional, to sauté very lean ground beef)
Instructions
- Sauté Beef and Vegetables: Turn on the Sauté function on the Instant Pot. When the display shows “hot,” add the lean ground beef and season with salt and pepper. Cook while breaking the meat into smaller pieces until it’s nearly cooked through. Add the diced onion and minced garlic, then continue cooking until the beef is browned and the onions are softened. If necessary, drain excess grease using kitchen tongs and a paper towel without removing the food from the pot.
- Deglaze the Pot: Turn off the Sauté function. Pour in a small amount of chicken broth and use a flat-bottomed spatula to scrape and deglaze the bottom of the Instant Pot insert, lifting any browned bits stuck to the surface to prevent burning during pressure cooking.
- Add Liquids, Sauces, and Seasonings: Add the remaining chicken broth to the pot, followed by layering the marinara sauce, diced tomatoes, dried basil, dried parsley, onion powder, oregano, and red pepper flakes evenly over the mixture.
- Layer Pasta: Evenly distribute the short Mafalda pasta (mini lasagna noodles) on top of the layered mixture and gently press down so the pasta is partly submerged in the liquids. Important: Do not stir after adding the pasta.
- Pressure Cook: Close the Instant Pot lid and set the steam release valve to ‘sealing’. Select the Manual or Pressure Cook setting and cook on High Pressure for 4 minutes. The pot will take about 15 minutes to reach full pressure.
- Release Pressure and Add Cheese: Perform a controlled quick release of the pressure by releasing the steam gradually to minimize splatter. Once the float valve drops, open the lid. Stir the lasagna gently, then fold in the ricotta cheese and sprinkle the grated mozzarella evenly on top.
- Melt Cheese and Serve: Place the lid askew on the Instant Pot to keep the heat in and let the cheese melt for a few minutes. Serve immediately garnished with fresh parsley and parmesan cheese if desired. Store leftovers in an airtight container in the refrigerator and consume within 4 days.
Notes
- The easiest lasagna ever! This recipe combines layers of meat, noodles, sauce, and two types of cheese for a quick and easy one-pot meal perfect for busy weeknights.
- For different pasta types or thickness, adjust the pressure cooking time accordingly: typically, less time for thinner pasta and slightly longer for thicker varieties.
- Using kitchen tongs and paper towels to soak grease avoids removing the contents from the pot, simplifying cleanup.
- Fresh parsley and parmesan make excellent garnishes to elevate the dish’s presentation and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 463
- Sugar: 7 g
- Sodium: 884 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 83 mg
