Instant Pot Lasagna
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Additional Time
40 mins
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Total Time
1 hr 25 mins
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Servings
6
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Calories
426 kcal
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Course
Main Course, Dinner
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Cuisine
American
Instant Pot Lasagna
Description
Instant Pot Lasagna uses layered components including a seasoned meat sauce, ricotta and mozzarella with spinach cheese layer, and uncooked lasagna noodles softened in hot water before assembly. The lasagna is built in a greased springform pan with alternating layers of noodles, cheese mixture, and sauce, gently covered with foil to retain moisture. Cooking in the Instant Pot steams the dish, tenderizing the noodles thoroughly without baking in a traditional oven.
The flavor balances the savory Italian-seasoned meat sauce with creamy ricotta and mozzarella, enriched by spinach's subtle texture. The no-boil approach for noodles saves time and effort while the pressure cooking facilitates quick melding of ingredients. Finishing under the broiler browns a final mozzarella topping, offering a lightly crisp contrast to the melted layers beneath.
Serving lasagna from the springform pan allows clean slices that hold shape, making it convenient for gatherings. Letting it rest after broiling helps the layers set for neater portions. This recipe is a hands-on Instant Pot take on classic lasagna that adapts well for kitchen equipment constraints and efficient meal prep.
To prevent sticking and preserve shape, ensure the pan is well greased and test its fit in the Instant Pot beforehand. The recipe uses regular noodles soaked to soften, not no-boil types. Resting and gentle release of the pan ring after running a knife around the edges help maintain lasagna structure before serving.
Ingredients
Meat Sauce
- ½ cup onion finely diced
- 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 mozzarella cheese shredded
- 5 ounces spinach thawed and squeezed dry, frozen, chopped
Other
- 8 to 9 lasagna noodles uncooked
- 1 cup mozzarella cheese shredded
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.
Notes
- Verify the springform pan fits inside your Instant Pot before assembling the lasagna.
- This recipe requires regular, uncooked lasagna noodles soaked to soften; no-boil noodles are not used.
- After cooking, add extra mozzarella on top and broil for a few minutes to brown and bubble the cheese.
- Allow lasagna to rest 10-15 minutes before removing from the pan to keep the layers intact.
- To easily release the ring, run a knife around the pan’s interior edge prior to unlocking it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 426 kcal
% 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.
User Reviews
Overall Rating
5
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