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Instant Pot® lasagne recipe

Instant Pot® lasagne recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef pasta

You might feel that making lasagne in a pressure cooker is crazy. Don't you need an oven for those crunchy edges? How do you know it is cooked through? How can anyone make lasagne without baking it? Well, trust me - this one is well worth making. And if you want to make it ahead, you can prep the lasagne and put it in the freezer, then put it right into the Instant Pot® for an easy dinner.

19 people made this

IngredientsServes: 4

  • 2 teaspoons olive oil
  • 450g lean beef mince
  • 1 teaspoon salt
  • 170g dried lasagne sheets that don’t require soaking, broken into large pieces
  • 350ml tomato pasta sauce, or to taste
  • 60g fresh spinach
  • 225g grated mozzarella cheese
  • 225g soft goat cheese

MethodPrep:15min ›Cook:35min ›Extra time:10min › Ready in:1hr

  1. Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Heat olive oil; add beef mince and salt. Cook, breaking it up with a spatula, until thoroughly browned, about 6 minutes. Transfer beef to a bowl. Wash the pot and return it to the machine.
  2. Pour 350ml water into the pot. Set the metal trivet inside.
  3. Arrange lasagne pieces over the bottom of a 15cm springform tin. Ladle 1/3 of the tomato pasta sauce on top; add 1/3 of the cooked mince and 1/3 of the fresh spinach. Dollop 1/2 the mozzarella cheese on top. Repeat layers using 1/2 the goat cheese. Repeat once more, finishing with remaining mozzarella and goat cheese on top.
  4. Tent the top of the lasagna loosely with foil. Lower it gently onto the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
  5. Set oven rack on top shelf and preheat the oven's grill.
  6. Transfer the springform tin carefully to a baking tray. Grill until cheese on top is lightly browned and bubbling, about 5 minutes.

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Instant Pot Ground Beef Lazy Lasagna Recipe

I have to say that this Instant Pot ground beef lazy lasagna recipe is easily a favorite family dinner recipe. If pasta had no calories we would have this multiple times a week.

Plus it might be hard to come by some delicious ground beef Instant Pot recipes, this one is truly delicious. It is the perfect Instant Pot lazy lasagna recipe!

You kids will love this recipe, they can even help you might this easy lasagna recipe. Or if you have older kids, they can make this for you, it is that simple!

Lasagna is a great entrée! Turn it into a full blown meal with our Sheet Pan Garlic Breadsticks, Instant Pot Green Beans, and finish dinner off with our tasty Layered Brownie Pudding Dessert recipe!


Set Instant Pot to saute. Add the sausage and beef to the pot. Cook, breaking meat apart with a spoon until it is no longer pink. Create a hole in the center of the meat and add olive oil. Add onion and garlic and cook until soft and fragrant, about 3 minutes.

Transfer meat mixture to a bowl. Press cancel on the Instant Pot and clean out the inner pot. Spray generously with cooking spray.

In a medium bowl, combine the Ricotta cheese, 1 cup of the mozzarella, egg and Italian seasoning. Mix well.

Layer in even layers as follows:

  • A thin layer of sauce on the bottom of pan
  • 3 lasagna noodles, broken in thirds
  • 1/2 of the meat mixture
  • 3/4 cup beef broth or water
  • 1/2 of the ricotta mixture
  • 1/2 of the sauce
  • 3 lasagna noodles, broken in thirds
  • 1/2 of the meat mixture
  • 1/2 of the cheese mixture
  • 3 lasagna noodles, broken in thirds
  • 3/4 cup beef broth or water
  • 1/2 of the sauce
  • 1/2 cup Mozzarella cheese
  • Parmesan cheese

Place the cover on the pot and set timer to 15 minutes on high pressure (pressure cook setting). It will take the pot around 19 minutes to build up pressure before it begins cooking.

When the cooking time is up, let the pressure release naturally on the pot for 5 minutes then do a quick release and allow the float valve to drop.

Let sit for 5 minutes before cutting and serving. Broil in an oven for 5 minutes, if desired, before serving.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

MEAT – Our lasagna recipe calls for ground beef and Italian sausage. You can certainly substitute any ground meat you like or try a spicy Italian sausage instead of sweet or mild.

SAUCE – In this recipe, we’ll show you how to make our sauce from scratch. If you need an easy crockpot lasagna with spaghetti sauce, you can use your favorite jarred marinara. I am partial to Rao’s Marinara when I don’t have time to make sauce from scratch.

NOODLES – You can use regular uncooked lasagna noodles or “oven-ready”, also called “no boil”, noodles for this recipe. If using oven-ready noodles, the finished noodles will be a bit softer than regular noodles as they are precooked. Our personal preference is to use regular lasagne noodles for this recipe.

Instant Pot Lasagna

Instant Pot Lasagna casserole is the perfect dish for two since the springform pans tend to be small.

This lasagna is made in about 55 minutes, and you do not have to preboil noodles. You can also prepare the the lasagna, freeze it, and then put it straight into the pot later for a quick dinner.

Can’t find no-boil lasagna noodles? Actually, using regular ones will normally work, just make sure that they get coated in sauce. Want to have some fun? Use garlic bread and make it look like a rabbit!

The lasagna is made by mixing Ricotta cheese, egg, and Parmesan cheese in a bowl. You can use cottage cheese instead of Ricotta if desired. Meanwhile, ground beef and seasoning are heated on saute mode in the Instant Pot.

Arrange lasagna noodles in the pan and layer up your lasagna with meat, cheese, sauce, and noodles. Tent the pan with foil to keep water out and pressure cook for 20 minutes followed by natural release.

The lasagna is browned under a broiler in the oven or if you have the Instant Pot Vortex, or an Instant Omni you can pop it in there!

Instant Pot Lasagna Soup Recipe

Hey y&rsquoall, long time no see! Sorry I&rsquove been a bit MIA lately. It&rsquos for good reasons, I promise!

I&rsquove been very fortunate to have my mom in town visiting for the past few weeks, so I&rsquove been spending a lot of time catching up with her, relaxing, and just kind of taking a mental break from everything. The past five months have been pretty stressful, so it&rsquos been nice to kind of unplug for awhile.

But, I can only unplug for so long, cuz these kids of mine feel like they gotta eat every 12.7 seconds! Anybody else out there get requests for &ldquosnacks&rdquo or the &ldquowhat&rsquos for dinner?&rdquo question about five million times a day?! It feels never ending!

It&rsquos days like those that I&rsquom so very thankful to have my Instant Pot. It&rsquos quick, easy, and cleaning up one pot is basically my favorite thing about it. If you don&rsquot have one yet, I highly HIGHLY recommend it! Especially for yummy recipes like this Instant Pot Lasagna Soup!

This recipe has quickly become one of my favorites that I&rsquove created for the Instant Pot, and that&rsquos saying a lot because my Instant Pot Loaded Potato Soup is a big hit at our house, and with all of you! Be sure to try it out if you haven&rsquot had a chance to yet!

How To Freeze Instant Pot Lasagna

The beauty of casserole dishes like lasagna is that you can make them ahead of time and store in the freezer. And Instant Pot Lasagna is a perfect meal prep solution.

You can either assemble it and freeze until you are ready to cook, or you can fully cook your Instant Pot Lasagna, let it cool and then freeze for later. Both options help you save time and will simplify your life on those hectic weeknights.

Freezing Uncooked Instant Pot Lasagna:

  • Assemble the lasagna following the first 4 steps in this recipe.
  • Cover the lasagna with freezer-safe plastic wrap. Wrap the plastic around the entire dish, to make sure there are no gaps in the wrap where air could get in and cause freezer burn.
  • Then cover the entire dish with aluminum foil and store in freezer for up to 3 months.

Freezing Cooked Instant Pot Lasagna:

  • Cook your Instant Pot Lasagna according to the directions in this recipe.
  • Let lasagna cool to room temperature. Transfer to a freezer-safe dish.
  • Cover the lasagna with freezer-safe plastic wrap and then cover the entire dish with aluminum foil. Place in freezer.
  • You can also divide your cooked lasagna into individual portions and place each portion in a Ziploc freezer safe bag. Make sure to squeeze out all the extra air and seal the bags tightly.
  • Stored properly, your cooked Instant Pot Lasagna can be kept in the freezer up to 3 months.

  • 2 Tablespoons olive oil
  • 1 Cup button mushrooms, sliced
  • 1 Cup zucchini, diced
  • 1 Cup roasted red peppers, chopped
  • 2 cloves garlic, minced
  • 1 package egg roll wrappers (8 ounces)
  • 2 Cups tomato sauce
  • 2 Cups mozzarella cheese
  • 1 Cup ricotta cheese
  • 1/2 Cup Parmesan

Set your Instant Pot to “Sauté” mode and heat the butter. Add the mushrooms, zucchini, and roasted red peppers, cook until the vegetables begin to brown, about 5 minutes. Remove the vegetables from the pot.

Rinse out the pot and lightly coat the bottom of a separate 1-quart baking dish with oil.

Spread a few spoonfuls of the tomato sauce on the bottom of the baking dish, add layer of the egg roll wrappers and then spoon a layer of ricotta cheese.

Place a layer of the vegetables over the ricotta and follow it with tomato sauce. Sprinkle with Parmesan cheese.

Repeat this layering: egg roll wrapper, ricotta, vegetable mixture, and tomato sauce, ending with egg roll wrappers.

Press the layers out evenly and top with mozzarella cheese and Parmesan. Cover the baking dish with foil.

Using the sling, set the pan on the trivet. Make sure the vent is set to “Sealing” and set the pot to pressure cook on high for 20 minutes.

When the timer beeps, you can perform a quick release by moving the pressure release to “Venting,” or you can let the pressure release naturally. A natural pressure release can take from 5 to 30 minutes. When the pressure is fully released, the float valve will drop and the lid will unlock and open.

Using the foil as handles, remove the lasagna and place it on a tray. Removing the foil, and pop the lasagna under the broiler for about 5 minutes to brown the cheese.

Recipe Summary

  • 1 (4 ounce) mild Italian sausage link, casing removed
  • 1 pound ground sirloin
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 tablespoon garlic, minced
  • 1 (32 ounce) can low-sodium chicken broth
  • 24 ounces marinara sauce
  • 8 lasagna noodles, broken into pieces
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 6 teaspoons grated Parmesan cheese

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sausage and ground beef to the pot and until browned, about 5 minutes. Drain and discard grease and set meat aside. Add olive oil and swirl to insure the bottom of the pot is evenly coated. Add onions and cook until just soft, but not brown, about 5 minutes. Stir in garlic and cook until just fragrant, about 1 minute.

Pour in chicken broth and deglaze the pot, scraping up the brown bits from the bottom. Pour in marinara sauce. Add meat mixture and season with salt and pepper. Stir to combine. Add lasagna noodles, making sure that they are completely submerged in sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Taste and adjust salt, if necessary. Ladle into bowls and top each with 1 teaspoon Parmesan cheese.

BEST EVER Instant Pot Lasagna

Now THIS recipe I am excited about! Why? Well, because of how simple and tasty this dish is!

Are you a lasagna fan? I sure am! Nothing better than a lasagna with garlic bread and salad or veggies! If you don’t have an Instant Pot, here is the oven version!

Last week, I decided to make lasagna for dinner. Since you can literally make just about anything in the Instant Pot, I decided to try lasagna! Using my 7 inch springform pan, I had this lasagna ready to go in under 10 minutes! I popped it into the Instant Pot, set the timer, and moved on. Minutes later, this was ready to devour and that we did!

The noodles were perfectly tender, the sauce was packed with flavor, and the cheese layer was my favorite. It had an herb flavor to it that really helped it stick out from the rest of the dish!

If you’ve ever made lasagna, you know that it can feed an army! That 9吉 pan lasts FOREVER, am I right?! Well, this Instant Pot version being made in the 7 inch pan, is just the right amount for my family of 5 to enjoy for dinner and have enough for lunch the next day! No more eating lasagna all week (unless you want to or have lots of people to feed, then see oven version above).

If you don’t have the springform pan, I highly recommend buying one because not only can you make this lasagna, but you can make my Chocolate Peanut Butter Instant Pot Cheesecake and BEST EVER Instant Pot Cheesecake. Double win, right?!

Hope you enjoy! Be sure to let me know what you think of it and rate it below!!

7 inch Springform Pan:

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