pressure cooker 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!

Instant Pot Lasagna

Salt + pepper

(200 grams) Ricotta cheese

(1 grams) Italian seasoning

salt

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.

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.

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&#039;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.

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).

Serve: 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~ :)

Looking for low carb meals to make in your electric pressure cooker? Here's an easy Instant Pot no noodle lasagna that's a breeze to make.

No Noodle Lasagna (Keto, Instant Pot)

beef

garlic (minced)

onion

ricotta cheese

Parmesan cheese

egg (use

marinara sauce (25 ounces)

mozzarella (sliced)

On sauté setting, brown the ground beef with the garlic and onion.

While the meat is browning, combine the ricotta cheese with the Parmesan and egg in a small mixing bowl.&nbsp;

Drain grease and remove meat mixture from Instant Pot.

In a medium size bowl mix meat mixture with 25 ounce jar of marinara (reserve ½ c for the top).

Next, using a round dish that fits within your Instant Pot (A springform pan with aluminum foil to catch any drippings works) layer half of your lasagna meat, mozzarella and ricotta cheese mixture repeating for a second time until no ingredients remain. Top with ½ c of reserved marinara sauce.

Place sling in Instant Pot over rack and pour in 1 cup of water.

Set dish in instant pot. Cover loosely with aluminum foil if desired to keep condensation from dripping on the lasagna.

Attach lid, close valve, and cook on high pressure for 9 minutes.

Vent steam, remove the lid and serve.

https://content.jwplatform.com/videos/qiCskenk.mp4

Instant Pot No Noodle Lasagna - Gluten Free

Instant Pot Lasagna is delicious and hearty. No need to pre-cook the pasta if you use no-boil noodles. Pressure cooker lasagna is easy to make.

lb Lean Ground Beef ((85%

lb Ground Italian Sausage ((you can use all sausage))

tsp Coarse Salt ((1/4 tsp table salt))

Pepper

tsp Onion Powder

tsp Garlic Powder

tsp Italian Seasoning

Ricotta Cheese ((or Cottage Cheese))

Mozzarella Cheese, (shredded)

Parmesan Cheese, (grated)

Italian Seasoning

tsp Oregano

Salt

Chopped Fresh Parsley

(24 oz) jar Pasta Sauce (about 3 cups) ((I prefer marinara,

Spinach Leaves, optional ((fresh, or frozen, thawed))

Set pot to Sauté and add the beef, sausage, salt, pepper, onion powder, garlic powder, and Italian seasoning. Cook, stirring, until the meat is cooked.

Remove meat, drain, and set aside. Clean out pot and add 1 1/2 cups water to it.

Cook Meat

In a mixing bowl combine the ricotta, egg, mozzarella, parmesan, garlic powder, onion powder, Italian seasoning, oregano, salt, pepper, and parsley. Use a fork to mix thoroughly. Set aside.

Mix the Cheese Mixture

In a 7" x 3" or 6"x3" springform or push pan, make a layer of the no-boil noodles by breaking them and fitting them like a mosaic to cover the bottom of the pan.

Spread 1/3 of the pasta sauce over the noodles, covering them all.

Spread 1/2 of the meat mixture over the sauce evenly.

Spread 1/2 of the cheese mixture evenly over the meat.

Sprinkle the spinach (if using) over the cheese mixture evenly.

Add another layer of noodles, press down on them a little.

Add another layer of 1/3 of the sauce.

Add the second half of the meat.

Add the second half of the cheese mixture.

Add another layer of noodles, the last 1/3 of sauce, 1/2 cup of mozzarella, and 1/2 cup of parmesan.

Spray a piece of foil with nonstick spray and lightly cover the pan with the foil, enough that water can't get in.

Set the pan on a trivet with handles and lift them into the inner pot that has 1 1/2 cups of water in it. You can also use a sling to set the pan on the trivet in the pot.

Close the lid and lock in place. Turn the steam release knob to the Sealing position.

Press the Pressure Cook or Manual button (or dial) and choose 24 minutes. High Pressure. It will take about 5 minutes or so for the pot to come to pressure.

When the cook cycle has ended, let the pot sit undisturbed for 10-15 minutes (10-15 minute Natural Release). Then, turn the knob to the Venting position to release any remaining steam.

When the pin in the lid drops down, open the lid. Use silicone mitts, sling, or good pot holders that can get wet to lift the rack with the hot pan out of the pot to a cooling rack. Be VERY careful as it could slip off the rack.&nbsp;

Carefully remove the foil. Turn on your broiler to 450° with the oven rack in the middle to top 1/3 position in the oven.

Set the pan on the oven rack and let the cheese on top brown to your desired amount. Watch it closely as it doesn't take very long. Every oven is different!

Let the lasagna rest for a few minutes before releasing from the pan. This will help it maintain its shape and cool down just a bit.

Carefully (pan and lasagna very hot) release the lasagna from the springform pan while it is on a plate.

If you used a push pan, set a large can of soup or veggies on a plate and set the push pan on top of the can. gently, and carefully push the sides of the pan straight down. Wear oven mitts or some kind of hand protection. The pan and the lasagna will be very hot.Then slide another plate under the lasagna. You might need to use a spatula to help slide it over.

Serve with salad and some crusty bread!

Make the Lasagna

Made with layers of hearty meat sauce, creamy ricotta filling, gooey cheese, and tender pasta, this Instant Pot Lasagna recipe comes together much faster and without the need of heating up the oven!

no-boil lasagna noodles

beef sausage

Italian seasoning (divided)

garlic

red pepper flakes (optional)

onion (chopped)

garlic powder

parmesan cheese (freshly grated)

spaghetti sauce

Mozzarella Cheese (divided)

Heat

Turn the Instant Pot to Saute and let heat for a couple of minutes.

Brown meat

Add a tiny bit of olive oil and either ground beef or ground sausage. Begin to brown and break up meat into smaller bites. 

Season

Add in kosher salt, 1 teaspoon Italian Seasoning, minced garlic, and diced onion. Saute for 3-5 minutes or until meat is no longer pink. 

Remove

Once meat is browned, remove from pressure cooker using a slotted spoon. Turn Instant Pot off.

Deglaze

Pour in 1 1/2 cups of water into the Instant Pot Inner Pan and Scrape up any browned bits of meat with a spoon or spatula.

Place

Add in trivet to the Instant Pot right over the water.

Combine

Mix together the ricotta cheese with an egg, 1 teaspoon Italian Seasoning, 1/2 teaspoon garlic powder, and grated Parmesan cheese. If you want a little kick to your lasagna, add in the crushed red pepper flakes as well.

Layer

In a 7 by 3-inch springform pan or 7 by 3-inch oven-safe cake pan, layer the ingredients for the lasagna. Start with a thin layer of marinara sauce. Break up oven-ready lasagna noodles to fit to cover the bottom of the baking pan. Top with half the ricotta cheese mixture. Sprinkle with half the meat and onion mixture. Cover the meat mixture with marinara sauce and then sprinkle with light layer of mozzarella cheese. Add another layer of lasagna noodles, breaking to fit in a single layer over the marinara sauce. Top with remaining ricotta cheese mixture. Sprinkle with remaining meat mixture. Top with another layer of marinara sauce and then sprinkle with a light layer of mozzarella cheese. Add the final layer of lasagna noodles, breaking to fit again. Top with a generous layer or tomato sauce. Sprinkle generously with shredded Mozzarella Cheese.

Prepare

Place the lasagna pan on a tin foil “sling” to help lower and lift lasagna out of Instant Pot and then place the lasagna on the trivet inside the pressure cooker. If you are worried about condensation forming on the top of your lasagna, loosely cover with foil.This will prevent any condensation from forming on the cheese layer.

Seal

Place lid on pressure cooker and be sure your instant pot is sealed.

Pressure Cook

Set to cook on high pressure for 22 minutes if NOT covered with foil, 27 minutes if covered with foil.

Pressure Release

Let the pressure release for 10 minutes and then do a quick release for any remaining pressure.

Broil

If you would prefer a browned top to your lasagna, remove&nbsp;lasagna from the Instant Pot and place on a cookie sheet.&nbsp;Place lasagna under broiler for 3-6 minutes, watching carefully, as to not burn.

Rest

Let the lasagna sit for 10 minutes before serving. 

https://content.jwplatform.com/videos/0uo8dxBF.mp4

Classic Italian Lasagna Recipe for the Pressure Cooker

This lazy Instant Pot Lasagna recipe is made without a springform pan in 30 minutes! It rivals any traditionally made lasagna and is a one pot meal that everyone can agree on!

Easy Instant Pot Lasagna

lb beef

11 oz lasagna noodles (12 sheets)

x tomato sauce (low sodium)

kale or spinach (chopped)

water

tbsp oil (for frying)

Italian seasoning

black pepper (to taste)

oz mozzarella or cheddar cheese (shredded (1 cup))

Parmesan cheese (optional)

Basil or parsley (for garnish)

On Instant Pot, press Saute and wait until display says Hot. Takes 3-5 minutes. Swirl oil to coat and add ground beef. Start breaking into pieces with spatula.

Add Italian seasoning, garlic powder, salt and pepper. Keep cooking until brown or about 5 minutes, constantly breaking into small pieces and stirring.

Press Cancel and remove half of ground beef into a bowl. Time to layer lasagna.°Layer #1: Add water and break 4 noodles in half and lay on top.°Layer #2: Add half of kale and break 4 noodles in half and lay on top.°Layer #3: Add ground beef from the bowl, remaining half of kale and pour 14 oz can tomato sauce on top.°Layer #4: Break 4 noodles in half and lay on top. Then pour remaining 14 oz can of tomato sauce.

Pressure cook on high pressure for 7 minutes. Let pressure come down naturally for 10 minutes and then turn valve to Venting.

When you open the lid, lasagna will be like a casserole, a bit saucy. Not soup though. The longer lasagna sits, the more it will be like lasagna as pasta absorbs the liquids and settles.

Sprinkle cheese on top, cover and let lasagna sit for 5 minutes or until cheese has melted. Do not cook with cheese. Instant Pot stays warm for a while, especially if you have Keep Warm on. Covered pot is enough to melt the cheese.

Cut with a spoon or spatula and serve hot. Keep warm to eat later. To reheat, add 1/4 cup of water and press pressure cook for 1 minute or Steam.

Got the food burn from the instant pot. Tried cleaning the pot and adding the food again with extra water same thing.  Put it in a Dutch oven on the stove to boil down some liquid and had lasagna soup.  Flavor was great.

Made this evening for my family! I made as written, except used homemade chicken stock I needed to use up and added a layer of cottage cheese and egg, and lean ground beef.  It was delicious. A bit watery when I served (my kids could not wait it smelled so good), but as it sat in the IP, the water was absorbed and it was a firmer, traditional lasagna texture.  Next time I make this I will add a little more meat and an extra layer of noodles for more leftovers! Another winner!  I will be adding this recipe to my monthly rotation. Thanks Olena!

Followed your recipe and got an burn food alert during preheat. I added a half cup of broth and it came to pressure fine. There was just not enough liquid in the lasagna recipe as tomato sauce according to instant pot does not count as liquid. Otherwise delicious recipe.

Great recipe, husband and teenage son loved it! Came out perfect. I used frozen spinach and rung it out before adding it to the pot. Thank you for a yummy, quick dinner!

Re: subbing out for meat, I used 1.5 large zucchini, diced; 3 modest long eggplants, split lengthwise and sliced; 2 vegan sausages; and tofu ricotta. Did sauté the squash and eggplant ahead, and then layered them with the sausage. Also used fresh spinach (with tofu ricotta layered on top of that). I was generous with water and sauce. Next time will not add any extra water: Even with ww lasagna noodles, it’s still a little soupy lower down a good hour+ after dinner. But tasted good, and tho a little involved, SO much easier and faster than the traditional pan method!

This was so super easy to make and now the family says we can have this weekly. It was tasty and very enjoyable. But I have to make 2 pots of it as the first one disappears  right before your eyes and this would be a leftover favorite. Glad to have found this recipe!

This was fantastic!! My picky teen gave it 9/10 so you know it’s a winner! LOL
I omitted the spinach and instead did three layers of meat and the cottage cheese+egg mixture in two of the meat layers.  
I agree with others that the longer it sits the better! After it cooked for 7 minutes, I let it NR for 20 then anther 5 after I added the cheese.  
This will definitely be in rotation!!

https://content.jwplatform.com/videos/OQ6AVWC3.mp4

Lazy Instant Pot Lasagna without a springform pan in 30 minutes. Uncooked pasta, meat and sauce cook in a pressure cooker to make the best, easy and healthy lasagna! I don't think I will make traditional lasagna but this until kids grow up.

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Top 6 pressure cooker lasagna recipes from across the web

The most viewed pressure cooker lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Lasagna

No Noodle Lasagna (Keto, Instant Po...

No Noodle Lasagna (Keto, Instant Po...

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Instant Pot Lasagna

Easy Instant Pot Lasagna

The most viewed pressure cooker lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine