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4.1 from 276 votes

BEST EVER Instant Pot Lasagna Recipe

All the flavors of the classic dish you love, made even easier using the Instant Pot! This Instant Pot Lasagna is delicious comfort food at its finest!

Prep Time
10 mins
Cook Time
10 mins
Resting Time
15 mins
Total Time
35 mins
Servings: 8
Calories: 415 kcal
Course: Main Course

Ingredients

  • CHEESE LAYER
  • 1 cup ricotta cheese
  • 2 eggs
  • 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 pepper
  • MEAT LAYER
  • 1 lb ground beef
  • 6 cloves garlic, minced
  • 24 oz spaghetti sauce
  • 1 package no boil lasagna noodles
  • 1/2 cup mozzarella cheese, shredded

Instructions

    Cup of Yum
  1. To make the cheese layer, mix all ingredients into a small bowl. Set aside.
  2. To make meat layer, brown beef in a skillet until no longer pink.
  3. Add in the minced garlic and stir to combine evenly.
  4. To assemble lasagna, spray your 7 inch springform pan with cooking spray.
  5. Layer the bottom of your pan with 3-4 noodles, broken to fit pan.
  6. Cover with 1 cup pasta sauce.
  7. Spread 1/2 the meat mixture on top of sauce, pressing down slightly.
  8. Spread 1/2 the cheese layer evenly over meat.
  9. Repeat layer process one time using up remaining meat/cheese mixture.
  10. Add 1 final layer of noodles and cover with sauce and 1/2 cup mozzarella.
  11. Spray a sheet of tin foil with cooking spray and cover the pan tightly.
  12. Pour 1 1/2 cups water into the bottom of your Instant Pot pan.
  13. Place the covered springform pan on the trivet and use the handles to lower it into the pan.
  14. Place the lid securely on and ensure valve is in sealing position.
  15. Cook manual, high pressure for 25 minutes. 
  16. Do a quick release and once pin drops, open lid and remove lasagna/tin foil.
  17. Place on baking sheet in oven on broil until cheese begins to brown.
  18. Remove from oven and allow to "rest" about 10 minutes to absorb juices.
  19. Remove springform sides of pan and slice to desired size. 
  20. Serve and enjoy!

Notes

  • Recipe adapted from: Princess Pinky Girl

Nutrition Information

Calories 415kcal (21%) Carbohydrates 31g (10%) Protein 24g (48%) Fat 22g (34%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 128mg (43%) Sodium 760mg (32%) Potassium 563mg (16%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 726IU (15%) Vitamin C 7mg (8%) Calcium 210mg (21%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 415

% 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.