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Instant Pot Lasagna

Make Mouthwatering Instant Pot Lasagna. Heavenly rich pressure cooker lasagna packed with creamy-cheesy layers of satisfaction. Your family will cheer for this lip-smacking good easy dinner!

Total Time
50 mins
Servings: 4
Calories: 474 kcal
Course: Main Course
Cuisine: Italian , Italian-American Fussion

Ingredients

  • 8 (160g - 200g) oven-ready lasagna noodles
  • 2 cups (150g - 180g) mozzarella cheese , shredded in large pieces
  • ¼ cup (30g - 40g) Parmesan Cheese , grated
  • 2.5 - 3 cups (600g - 750g) meat sauce
  • salt + pepper to taste
Ricotta Cheese Mixture
  • ¾ cup (200g) ricotta cheese
  • 1 teaspoon (1g) Italian seasoning
  • 1 large egg
  • ⅓ teaspoon kosher salt

Instructions

    Cup of Yum
  1. Create Ricotta Cheese Mixture: In a mixing bowl, beat one large egg, then add in ¾ cup (200g) Ricotta cheese. Season with 1 tsp (1g) Italian seasoning, ground black pepper, and ⅓ tsp kosher salt.
  2. Assemble Instant Pot Lasagna: Line a 7-inch springform pan with cut-out parchment paper (optional). Break the uncooked oven-ready lasagna noodles into smaller pieces, then layer them at bottom of the pan in a single layer. Layer ⅓ portion of the meat sauce on the lasagna noodles. Layer Ricotta cheese mixture on the meat sauce, then add shredded mozzarella cheese on top. Repeat this layering cycle twice. Add ¼ cup (30g - 40g) freshly grated Parmesan cheese on the very top. Then, wrap the springform pan tightly with aluminum foil.
  3. Pressure Cook Lasagna: Pour 1 cup (250ml) cold water, then place a trivet in Instant Pot. Create a sling foil, then place springform pan in Instant Pot. Close lid, then pressure cook at High Pressure for 24 minutes + 10 minutes Natural Release.*Note: Since some oven-ready lasagna noodles take longer to cook, make sure to check that the noodles are properly cooked before proceeding to the next step. If they're still a bit firm, cover it with the aluminum foil, place it back in the Instant Pot, then Pressure Cook at High Pressure for another 5 - 6 minutes + Quick Release.
  4. Optional Broil Lasagna: Preheat oven to 425°F when Instant Pot is natural releasing. Place the cooked lasagna in a 425°F oven until the cheese is browned on top (~7 - 9 mins).
  5. Serve: If your meat sauce is rather liquidy or thin, let it cool so the lasagna can set and keep in shape. For an easier release, use a paring knife to gently release the Lasagna from the springform pan. Slice the glorious lasagna and serve immediately. Enjoy~ :)

Notes

  • Meat Sauce: To help the lasagna hold its shape, it's better to use a thicker meat sauce for this lasagna recipe. Our Umami Meat Sauce is great for this recipe.
  • Note: If using springform pan, wrap the bottom of the pan in foil to prevent leakage.
  • *Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition Information

Calories 474kcal (24%) Carbohydrates 41g (14%) Protein 28g (56%) Fat 22g (34%) Saturated Fat 12g (60%) Cholesterol 112mg (37%) Sodium 1487mg (62%) Potassium 691mg (20%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 1340IU (27%) Vitamin C 10.5mg (12%) Calcium 494mg (49%) Iron 2.9mg (16%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 474

% Daily Value*

Calories 474kcal 24%
Carbohydrates 41g 14%
Protein 28g 56%
Fat 22g 34%
Saturated Fat 12g 60%
Cholesterol 112mg 37%
Sodium 1487mg 62%
Potassium 691mg 15%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 1340IU 27%
Vitamin C 10.5mg 12%
Calcium 494mg 49%
Iron 2.9mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.