I love a big, bubbling pan of homemade lasagna—but what I don’t love is waiting over an hour for it to bake, plus all the cleanup that comes after. That’s why this Instant Pot Lasagna has become one of my favorite dinner hacks. It gives you all the rich, cheesy, comforting flavor of traditional lasagna, but in a fraction of the time and with way less mess.

The first time I tried it, I was skeptical. Lasagna in a pressure cooker? But once I opened the lid and saw that perfectly layered, fully cooked, melty masterpiece, I was sold. Now it’s a regular in my weeknight dinner rotation. It’s hearty, satisfying, and honestly tastes like it simmered all day—even when it didn’t.

Let me show you how I make it and why this shortcut lasagna will totally change your dinner game.

Why This Instant Pot Lasagna Works

This isn’t just a quicker version of lasagna—it’s a smarter one. Here’s why I love making it in the Instant Pot:

• No need to boil noodles or pre-cook anything
• Everything layers in one dish (inside the pot!)
• Cooks in under 30 minutes
• Comes out cheesy, saucy, and perfectly tender
• Easy to customize with your favorite fillings

Ingredients You’ll Need

(Serves 6–8 | Prep Time: 15 minutes | Cook Time: 24 minutes + pressure build/release)

For the meat sauce:

• 1 lb ground beef or Italian sausage
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 (24 oz) jar marinara or pasta sauce

For the cheese layer:

• 1 cup ricotta cheese
• 1 egg
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste

Other:

• 5–6 no-boil or regular lasagna noodles (broken to fit your pan)
• 1 additional cup shredded mozzarella for topping
• 1/2 cup water

Special equipment:

• 6- or 7-inch round springform pan or oven-safe dish that fits inside your Instant Pot
• Trivet for the Instant Pot
• Foil for covering the pan

How I Make Instant Pot Lasagna

1. Cook the Meat Sauce

I set the Instant Pot to Sauté mode and cook the ground beef or sausage with chopped onion and garlic until fully browned. I drain any excess grease, then stir in the marinara sauce. I let it simmer for a few minutes to develop flavor, then turn off the heat.

2. Mix the Cheese Filling

In a medium bowl, I mix the ricotta, egg, 1 cup mozzarella, Parmesan, Italian seasoning, and a pinch of salt and pepper. This layer adds that creamy, cheesy magic that makes lasagna what it is.

3. Layer the Lasagna

I spray my springform pan with nonstick spray and start layering:

• Spoon a bit of sauce on the bottom
• Add a layer of noodles (breaking them to fit)
• Spread a layer of the ricotta cheese mixture
• Top with more meat sauce

I repeat this until I run out of ingredients, usually 3 full layers. I finish with a layer of sauce and top it with the remaining shredded mozzarella.

4. Cover and Pressure Cook

I cover the pan tightly with foil, place it on the Instant Pot trivet, and lower it into the pot with 1/2 cup of water at the bottom. I seal the lid and cook on Manual (High Pressure) for 24 minutes.

After cooking, I let the pressure release naturally for about 10 minutes, then quick release any remaining pressure.

5. Broil (Optional but Awesome)

If I want that browned, bubbly cheese on top, I pop the lasagna under the broiler for 2–3 minutes once it’s out of the pot. Totally optional—but highly recommended for that perfect finish.

My Tips for Perfect Instant Pot Lasagna

• Use a springform pan: It makes removing and slicing so much easier.
• Let it rest: Give the lasagna 10–15 minutes to set after cooking so the layers hold together.
• Swap proteins: Use ground turkey, chicken, or go meatless with sautéed mushrooms and spinach.
• Make it spicy: Add red pepper flakes or use spicy Italian sausage for extra kick.
• Prep ahead: You can assemble the lasagna the day before and refrigerate until ready to cook.

How I Serve and Store It

I slice the lasagna directly from the pan and serve it with garlic bread and a side salad. It’s rich, comforting, and surprisingly impressive for a meal that basically cooked itself.

Leftovers? Even better the next day. I store slices in airtight containers in the fridge for up to 4 days. They reheat perfectly in the microwave or oven. You can also freeze individual slices for a quick, hearty meal later.

FAQs From My Kitchen

Q: Can I use regular lasagna noodles?
A: Yes, just break them to fit and layer as usual. They’ll cook through perfectly thanks to the steam and pressure.

Q: What size pan fits in the Instant Pot?
A: A 6- or 7-inch springform pan works in a 6-quart Instant Pot. Just make sure it fits on your trivet.

Q: Can I make this vegetarian?
A: Absolutely. Skip the meat and use sautéed veggies like zucchini, mushrooms, and spinach.

Q: Can I skip the foil?
A: It’s best to cover the pan to prevent moisture from dripping into the lasagna and making it watery.

Why This Lasagna Belongs in Your Weeknight Dinner Lineup

This Instant Pot Lasagna is comfort food made ridiculously easy. It’s all the flavor of traditional lasagna—rich sauce, creamy cheese, tender noodles—but done in under an hour from start to finish. And with minimal cleanup and endless variations, it’s one of those recipes I come back to week after week.

So next time you’re craving a warm, cheesy, satisfying dinner, skip the oven and let your Instant Pot do the work. You’ll be glad you did.

This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast

I love a big, bubbling pan of homemade lasagna—but what I don’t love is waiting over an hour for it to bake, plus all the cleanup that comes after. That’s why this Instant Pot Lasagna has become one of my favorite dinner hacks. It gives you all the rich, cheesy, comforting flavor of traditional lasagna, but in a fraction of the time and with way less mess.

By Jason GriffithPublished on April 2, 2025

Prep Time15 min

Cook Time24 min

Total Time45 min

Servings6 servings

Category: Main Course

Cuisine: Italian

Ingredients

• 1 lb ground beef or Italian sausage
• 2 cups chopped onion
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 2 cups grated Parmesan cheese
• 1 tsp Italian seasoning
• 2 cups water
• 9 lasagna noodles

Instructions

1. Set the Instant Pot to sauté mode and brown the ground beef or Italian sausage along with the chopped onion until fully cooked.
2. Add the Italian seasoning and stir to combine.
3. Layer the ingredients: spread a thin layer of the meat sauce at the bottom of the pot, then add a layer of lasagna noodles (broken to fit), followed by ricotta cheese, mozzarella, and Parmesan.
4. Repeat the layers until all ingredients are used, finishing with a layer of meat sauce topped with mozzarella cheese.
5. Pour 2 cups of water into the pot and secure the lid, ensuring the steam valve is closed.
6. Set the Instant Pot to manual high pressure for 24 minutes.
7. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
8. Remove the lid, let the lasagna sit for a few minutes before slicing, and serve hot.

Nutrition Information

@type: NutritionInformation

Calories: 450 calories

Protein Content: 30g

Carbohydrate Content: 40g

Fat Content: 20g

Tags: Instant Pot, Lasagna, Italian, Comfort Food, Quick Dinner

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