5.0 from 48 votes
Instant Pot Lasagna
Layers of meat sauce, cheese and pasta cooked in the Instant Pot for a quick and easy dinner!
Prep Time
20 mins
Cook Time
20 mins
Additional Time
40 mins
Total Time
1 hr 25 mins
Servings: 6
Calories: 426 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
Meat Sauce
- ½ cup finely diced onion
- ½ pound ground beef or sausage
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 3 cups marinara sauce or pasta sauce
Cheese Layer
- 1 cup ricotta cheese or cottage cheese
- 1 egg
- ⅔ cup shredded Mozzarella cheese
- 5 ounces frozen chopped spinach thawed and squeezed dry
Other
- 8 to 9 lasagna noodles uncooked
- 1 cup shredded Mozzarella cheese
Instructions
- Place lasagna noodles in a bowl or pan and cover with very hot water while you prepare the meat sauce, about 15-20 minutes. Grease an 8" x 3" deep springform pan*.
- Brown meat, onion, garlic and Italian seasoning in a frying pan until no pink remains. Drain fat. While meat is cooking combine cheese layer ingredients in a bowl.
- Place 1/2 cup of the sauce in the bottom of the springform pan. Add remaining pasta sauce to the meat and stir.
- Top sauce in the springform with lasagna noodles to cover the bottom. Top with 1/2 of the ricotta mixture and 1/3 of the meat sauce.
- Repeat layers with lasagna noodles, remaining cheese mixture and 1/3 of the meat sauce. Add one more layer of lasagna noodles and top with remaining meat sauce. The springform pan will be very full!
- Gently cover the pan with foil.
- Add the trivet to the bottom of a 6qt instant pot and fold it closed (the springform may not fit if the sides of the trivet are up). Add 1 1/2 cups water to the bottom of the Instant Pot.
- Fold a long piece of foil (about 24"). Place the prepared pan on the foil, this will be used to lower the spring form pan into the instant pot and to lift it out once the lasagna is finished.
- Turn the instant pot on to manual, high pressure. Cook 25 minutes. Naturally release 15 minutes.
- Release remaining pressure, carefully remove the springform pan. Top with remaining 1 cup of cheese. The cheese will melt from the heat of the lasagna but if desired, place under the broiler for 2-3 minutes.
- Let the lasagna rest at least 10-15 minutes before cutting. Run a knife along the edge of the pan to release the lasagna and open the pan. Slice and enjoy.
Cup of Yum
Notes
- Ensure your springform pan fits in your Instant Pot before you begin.
- The lasagna does not need to be pre-cooked. This recipe does not use oven ready lasagna, it uses regular lasagna.
- Add the last cup of cheese to the top of the finished lasagna and then place it in the oven on broil for 2 to 3 minutes. The cheese will melt, bubble, and brown ever so slightly.
- Remove lasagna from the broiler and allow it to rest for 10 to 15 minutes before carefully removing from the springform pan. This will allow it to retain its shape.
- To remove the ring from the springform pan, run a knife around the inside edge of the pan before unlocking the rim from the bottom of the pan.
Nutrition Information
Calories
426
(21%)
Carbohydrates
39g
(13%)
Protein
30g
(60%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Cholesterol
99mg
(33%)
Sodium
994mg
(41%)
Potassium
798mg
(23%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
3766IU
(75%)
Vitamin C
11mg
(12%)
Calcium
363mg
(36%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 426
% Daily Value*
| Calories | 426 | 21% |
| Carbohydrates | 39g | 13% |
| Protein | 30g | 60% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 99mg | 33% |
| Sodium | 994mg | 41% |
| Potassium | 798mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 3766IU | 75% |
| Vitamin C | 11mg | 12% |
| Calcium | 363mg | 36% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.