BEST EVER Instant Pot Lasagna Recipe
User Reviews
4.1
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Prep Time
10 mins
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Cook Time
25 mins
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Resting Time
15 mins
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Total Time
35 mins
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Servings
8
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Calories
415 kcal
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Course
Main Course
BEST EVER Instant Pot Lasagna Recipe
Description
This Instant Pot lasagna brings together several layers: a cheese mixture of ricotta, eggs, mozzarella, and Italian herbs; a meat sauce made by browning ground beef with minced garlic and mixing it into pasta sauce; and no-boil noodles arranged in a springform pan. The layering starts with noodles, sauce, half the meat, and half the cheese mixture, repeated once to create distinct textured layers. The final noodles are covered with more sauce and shredded mozzarella.
The lasagna is then tightly covered with sprayed foil and lowered on a trivet into the Instant Pot containing water. Cooking under high pressure steams the dish, softening the noodles and integrating the flavors quickly, avoiding the longer baking times traditional lasagna requires.
This special setup reduces hands-on cooking and hot oven use while yielding a balanced dish with seasoned cheese, savory meat, and soft noodles that complements the rich tomato sauce. It is ready to serve after pressure cooking and resting.
Ingredients
- CHEESE LAYER
- 1 cup ricotta cheese
- 2 egg
- 1 cup mozzarella cheese shredded
- 1/2 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- MEAT LAYER
- 1 lb ground beef
- 6 cloves garlic minced
- 24 oz spaghetti sauce
- 1 package lasagna noodles no boil
- 1/2 cup mozzarella cheese shredded
Instructions
- To make the cheese layer, mix all ingredients into a small bowl. Set aside.
- To make meat layer, brown beef in a skillet until no longer pink.
- Add in the minced garlic and stir to combine evenly.
- To assemble lasagna, spray your 7 inch springform pan with cooking spray.
- Layer the bottom of your pan with 3-4 noodles, broken to fit pan.
- Cover with 1 cup pasta sauce.
- Spread 1/2 the meat mixture on top of sauce, pressing down slightly.
- Spread 1/2 the cheese layer evenly over meat.
- Repeat layer process one time using up remaining meat/cheese mixture.
- Add 1 final layer of noodles and cover with sauce and 1/2 cup mozzarella.
- Spray a sheet of tin foil with cooking spray and cover the pan tightly.
- Pour 1 1/2 cups water into the bottom of your Instant Pot pan.
- Place the covered springform pan on the trivet and use the handles to lower it into the pan.
- Place the lid securely on and ensure valve is in sealing position.
- Cook manual, high pressure for 25 minutes.
- Do a quick release and once pin drops, open lid and remove lasagna/tin foil.
- Place on baking sheet in oven on broil until cheese begins to brown.
- Remove from oven and allow to "rest" about 10 minutes to absorb juices.
- Remove springform sides of pan and slice to desired size.
- Serve and enjoy!
Notes
- Use no-boil lasagna noodles as they cook quickly in the Instant Pot without needing prior boiling.
- Be sure to tightly cover the springform pan with sprayed foil to prevent water from seeping into the lasagna during pressure cooking.
- The recipe is adapted for Instant Pot cooking but uses traditional lasagna layering for familiar texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 24g | 48% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 760mg | 32% |
| Potassium | 563mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 726IU | 15% |
| Vitamin C | 7mg | 8% |
| Calcium | 210mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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