Best 7 Instant Pot Lasagna Recipes

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Indulge in the hearty flavors of lasagna, a classic Italian dish, with a modern twist using the convenience of an Instant Pot. This collection of recipes offers a variety of lasagna options, from traditional to vegetarian and even a one-pot variation, ensuring there's something for every taste and dietary preference. Experience the ease and efficiency of preparing this beloved dish in a fraction of the time, without compromising on its rich, layered flavors. Explore the mouthwatering possibilities and find your perfect lasagna recipe for a satisfying and memorable meal.

Let's cook with our recipes!

INSTANT POT® LASAGNA



Instant Pot® Lasagna image

You might feel like making lasagna in a pressure cooker is crazy. Don't you need an oven for those crunchy edges? To make sure the meat is cooked through? How can anyone make lasagna without baking it? Well, trust us - this one is well worth making. If you have a 6- or 7-inch springform pan and you kept the trivet that came with your Instant Pot®, you can make a delicious layered lasagna pie in 30 minutes. And if you want to make it ahead, you can prep the lasagna, put it in the freezer, then put it right into the Instant Pot® for an easy dinner.

Provided by Shauna James Ahern

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Meat Lasagna Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 teaspoons olive oil
1 pound ground beef
1 teaspoon salt
1 (6 ounce) package no-boil lasagna noodles, broken into large pieces
1 ½ cups marinara sauce, or to taste
2 cups fresh spinach
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package soft goat cheese

Steps:

  • Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Heat olive oil; add ground beef and salt. Cook, breaking it into clumps with a spatula, until thoroughly browned, about 6 minutes. Transfer beef to a bowl. Wash the pot and return it to the machine.
  • Pour 1 1/2 cup water into the pot. Set the metal trivet inside.
  • Arrange lasagna pieces over the bottom of a 6-inch springform pan. Ladle 1/3 the tomato sauce on top; add 1/3 of the cooked beef 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.
  • Tent the top of the lasagna loosely with aluminum 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.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Transfer the springform pan carefully to a baking sheet. Broil until cheese on top is lightly browned and bubbling, about 5 minutes.

Nutrition Facts : Calories 755.9 calories, Carbohydrate 46.1 g, Cholesterol 134.7 mg, Fat 40.5 g, Fiber 4.2 g, Protein 50.9 g, SaturatedFat 20.5 g, Sodium 1600.4 mg, Sugar 10.9 g

INSTANT POT SAUSAGE LASAGNA



Instant Pot Sausage Lasagna image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
2 cups ricotta
1 large egg
1 tablespoon fresh oregano leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt
8 oven-ready lasagna noodles
Nonstick cooking spray, for the pan
3 cups marinara sauce
6 ounces shredded mozzarella
2 tablespoons grated Parmesan

Steps:

  • Set a 6-quart Instant Pot® to Saute. Add the olive oil and wait until it gets hot. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 5 minutes. Remove sausage with a slotted spoon and transfer to a bowl. Add a splash of water and scrape up the brown bits, then discard. Wipe down the inside of the pot.
  • Stir together the ricotta, egg, oregano, nutmeg and 1/4 teaspoon salt.
  • Break the noodles into approximate thirds (it's okay if little shards break off too).
  • Spray a 7-inch round cake pan with nonstick spray.
  • Spread a little bit of sauce in the bottom of the pan, then top it with a layer of broken lasagna noodles so that they slightly overlap and cover most of the pan. Top with a third of the ricotta mixture and about a third of the mozzarella, then a sprinkle of Parmesan. Sprinkle a third of the sausage over the cheeses, then drizzle with 1 cup marinara sauce. Repeat 2 more times: noodles, ricotta, mozz, Parm, sausage, marinara. Top with one last layer of noodles, a thin layer of the remaining marinara, making sure not to cover completely with sauce, and then the remaining mozzarella. Sprinkle with the remaining Parmesan.
  • Create a sling for your pan by folding a 24-inch sheet of foil lengthwise twice place under the pan.
  • Place the trivet in the bottom of the Instant Pot® and add 1 cup water. Set the lasagna on the trivet, then cover the pot. Set the pot to Pressure Cook on high and set for 30 minutes. Manually release the valve when it is done.
  • Preheat the broiler.
  • Carefully remove the lasagna from the pot, and place on a sheet pan. Broil the lasagna in until bubbling and browned in spots, about 2 minutes. Let stand for 20 minutes before serving.

INSTANT POT LASAGNA RECIPE BY TASTY



Instant Pot Lasagna Recipe by Tasty image

This easy Instant-Pot Lasagna is a great dish to whip up for a quick weeknight dinner. Made with all of the classic flavors--garlic, marinara, ricotta, mozzarella, and Parmesan cheese--this recipe is sure to please. Add a touch of red pepper flakes for a little kick.

Provided by Katie Aubin

Categories     Dinner

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

½ lb ground beef
1 medium white onion, diced
4 cloves garlic, minced
1 teaspoon kosher salt
2 teaspoons dried oregano
½ teaspoon red pepper flakes
2 cups marinara sauce
1 cup whole milk ricotta cheese
1 ½ cups low-moisture mozzarella, divided
¾ cup grated parmesan cheese, divided
1 cup fresh parsley, minced, loosely packed
1 large egg, beaten
1 teaspoon olive oil
10 lasagna noodles, uncooked
1 cup water
instant pot
springform pan, 7 inch (17 cm)

Steps:

  • Set the Instant-Pot to sauté. Add the ground beef and cook for 5-6 minutes, until no longer pink. Add the onion, garlic, salt, oregano, and red pepper flakes and cook for 3-4 minutes more, until the onions are translucent. Add the tomato sauce and stir to combine, then carefully remove the insert from the Instant-Pot. Let cool for 5 minutes, then transfer the tomato sauce to a bowl and wash and dry the insert.
  • In a medium bowl, combine the ricotta, 1 cup (100 G) of mozzarella, ½ cup (55 G) of Parmesan, the parsley, and egg. Mix well.
  • Add the olive oil to a 7-inch (17 cm) springform pan and brush in an even layer over the bottom.
  • Arrange a layer of lasagna noodles on the bottom of the pan, breaking the noodles to fit if necessary. Top with a layer of sauce, then half of the ricotta mixture. Add another layer of noodles, sauce, and the rest of the ricotta. Finish with the remaining noodles and sauce. Cover the pan tightly with foil.
  • Return the insert to the Instant-Pot and pour in the water. Place pan with the lasagna on a steamer rack trivet and carefully lower into the pot. Cover with the lid and twist to lock. Turn the steam valve to "sealing". Set to high pressure and cook for 24 minutes (it will take about 5 minutes to heat and pressurize).
  • Once the cook time is finished, vent naturally for 15 minutes, then turn the quick release steam valve to "venting" and when the float valve has fully dropped, open the pressure cooker and carefully lift out the lasagna.
  • Remove the foil and sprinkle top of the lasagna with the remaining ½ cup (50 G) mozzarella and ¼ cup (25 G) Parmesan.
  • Turn the broiler to high. Broil the lasagna for 2-4 minutes, until the cheese on top is melted and golden brown.
  • Let the lasagna cool for 10 minutes, then place on a serving plate and carefully release the springform. Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 594 calories, Carbohydrate 27 grams, Fat 31 grams, Fiber 3 grams, Protein 42 grams, Sugar 9 grams

INSTANT POT® LASAGNA SOUP



Instant Pot® Lasagna Soup image

Ever wondered what to do with that last little bit of marinara sauce or those broken lasagna noodles? Well, I've got you covered! This soup has all of the flavors of lasagna without all of the hours in the kitchen. I've made it with fairly simple ingredients but feel free to add ground fennel seeds or herbs.

Provided by Bren

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 608.2 calories, Carbohydrate 64.1 g, Cholesterol 70 mg, Fat 22.1 g, Fiber 6.8 g, Protein 37.5 g, SaturatedFat 7.2 g, Sodium 1414.9 mg, Sugar 19.2 g

SHORTCUT INSTANT POT LASAGNA



Shortcut Instant Pot Lasagna image

A classic lasagna cooked in just 25 minutes is the perfect weeknight dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups whole-milk ricotta
1 cup shredded mozzarella
1/4 cup grated Parmesan, plus extra for topping
1 tablespoon chopped fresh parsley
1 large egg
Kosher salt and freshly ground black pepper
One 24-ounce jar marinara sauce
One 9-ounce package no-boil lasagna noodles

Steps:

  • Add 2 cups water to a 6-quart Instant Pot® and set the rack inside with the handles folded under.
  • Mix together the ricotta, mozzarella, Parmesan, parsley, egg, 1 teaspoon salt and a few grinds of pepper in a medium bowl to combine.
  • Spread 1/2 cup marinara in the bottom of an 8-inch round cake pan. Break 4 lasagna noodles into large pieces and arrange in an even layer over the marinara. Spread another 1/2 cup marinara evenly over the noodles followed by a third of the ricotta mixture spread in an even layer. Top with another layer of 4 broken lasagna noodles. Repeat the process 2 more times, for 2 more layers of marinara, noodles, marinara, ricotta, noodles. Top with the remaining marinara and cover tightly with foil, making sure to wrap any excess underneath the pan so that it will fit in the pot.
  • Fold an 18-inch piece of foil in half lengthwise, then fold it in half again lengthwise and finally once more in half lengthwise making a 4 1/2-inch-wide foil sling for the pan. Place the lasagna pan in the center of the sling and, lifting the two ends of the sling, lower the pan into the pot.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
  • Remove the lasagna from the pot and let rest 10 minutes. Carefully remove the foil (steam will be locked inside) and serve.

SLOPPY LASAGNA (INSTANT POT)



Sloppy Lasagna (Instant Pot) image

Make and share this Sloppy Lasagna (Instant Pot) recipe from Food.com.

Provided by AmyZoe

Categories     < 60 Mins

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 fresh thyme sprig
1 fresh oregano sprig
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 lb ground chuck (I used sausage instead)
2 garlic cloves, crushed
1 cup chopped tomatoes or 1 cup crushed tomatoes
1/2 cup tomato puree
1/2 cup water
1 teaspoon salt 8 oz wavy lasagna noodle (10 noodles, broken into 2 inch pieces)
water, as needed
8 ounces mozzarella cheese, diced

Steps:

  • Select browning and add a tablespoon butter and olive oil to the pressure cooking pot.
  • When butter has melted, add onion, thyme, oregano, salt, and pepper. Stir occasionally until onion has softened. Stir in the carrot and celery.
  • Move the contents to the side of the pressure cooker. Add the beef and garlic and stir to break up. Saute, stirring occasionally, until the beef is brown on at least one side and the juices have evaporated, about 5 minutes. Pour in the crushed tomatoes.
  • Close and lock the lid of the pressure cooker. Cook at high pressure for 18 minutes. When beep sounds turn pressure cooker offer and use a quick pressure release. When valve drops carefully remove the lid.
  • Remove and discard the herb stems. Add the remaining tablespoon of butter to the sauce and stir until melted.
  • Add the salt and lasagna strips to the sauce in the pressure cooking pot. Pour in enough water to cover the pasta. I added a cup of water. Smooth down the top pieces of pasta so they are submerged.
  • Close and lock the lid of the pressure cooker. Cook at low pressure for 5 minutes, or half the cooking time indicated on the pasta package. when beep sounds, turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Taste the noodles and if you'd like them a little softer, cook on simmer until the noodles are tender.
  • Pour the lasagna into a large serving dish. Sprinkle the mozzarella over the lasagna and stir. Let stand, uncovered for 2 minutes before serving.

Nutrition Facts : Calories 551.1, Fat 41.4, SaturatedFat 19.4, Cholesterol 138.4, Sodium 744.1, Carbohydrate 10.7, Fiber 2.3, Sugar 5.4, Protein 33.9

INSTANT POT LASAGNA SOUP



Instant Pot Lasagna Soup image

Categories     Main Course

Number Of Ingredients 19

1 lb Italian Sausage
1 pinch red pepper flakes
1 onion, chopped
2 teaspoon Italian seasoning
1 teaspoon basil, dried
1 teaspoon oregano, dried
1 teaspoon salt
1/2 teaspoon pepper
5 cloves garlic, pressed or minced
4 oz mushrooms, sliced
1 cup of carrots, chopped up
1 (28 oz) can crushed tomatoes with juice
1 (14oz) can tomato sauce
4-5 cups chicken broth (adjust for desired thickness)
9 lasagna noodles, broke in small pieces, about 1.5 inches long (you can use any type of noodle)
1 cup Mozzarella cheese
1 cup cottage cheese (or ricotta)
Fresh spinach
Parmesan cheese

Steps:

  • Turn Instant Pot to SAUTE function. When the display reads "Hot," add the meat and red pepper flakes. Cook until you can't see any pink in the meat, stirring occasionally.
  • Add the onion, Italian seasoning, basil, oregano, salt, and pepper. Cook for a couple of minutes, until the onion starts to turn translucent, stirring occasionally.
  • Add the garlic and mushrooms, and cook for 1 minutes, stirring frequently.
  • Next add the tomatoes, tomato sauce, carrots, broth and pasta and mix well.
  • Put the lid on the Instant Pot, lock into place, and turn the knob to SEALING.
  • Turn off/Cancel the SAUTE function.
  • Press the MANUAL/PRESSURE COOK button and then set for 6 minutes.
  • When the cook time ends, do a quick release of the pressure. Make sure no sauce comes out with the steam, then turn the steam release knob fully.
  • When the pin in the lid drops down, open the lid. Stir the soup and separate any noodles that stuck together (sometimes I get a few). Then add the mozzarella cheeses. Stir well and let it melt. Then add the spinach and cottage cheese and stir again.
  • Serve in bowls with extra Parmesan cheese if desired.

Nutrition Facts : Servingsize 1 serving, Calories 2774 kcal, Fat 123 g, SaturatedFat 52 g, Cholesterol 635 mg, Sodium 9333 mg, Carbohydrate 165 g, Sugar 21 g, Protein 258 mg

Tips:

  • Use a good quality lasagna noodle. This will make a big difference in the final product. Look for a noodle that is made with durum wheat and has a slightly rough texture. This will help the sauce and cheese adhere to the noodles better.
  • Don't overcook the noodles. Cook them al dente, according to the package directions. This will help prevent them from becoming mushy in the lasagna.
  • Use a variety of cheeses. A combination of mozzarella, ricotta, and Parmesan cheese will give your lasagna a rich and flavorful taste. You can also add other cheeses, such as Asiago or Fontina, to taste.
  • Make sure the sauce is flavorful. The sauce is the heart of the lasagna, so make sure it is packed with flavor. Use a good quality tomato sauce and add plenty of herbs and spices. You can also add some cooked meat or vegetables to the sauce, if desired.
  • Layer the lasagna properly. Start with a layer of sauce, then add a layer of noodles, then a layer of cheese, and so on. Repeat this process until you have used up all of the ingredients.
  • Bake the lasagna until it is golden brown and bubbly. This will take about 30 minutes in a preheated oven. Let the lasagna cool for a few minutes before slicing and serving.

Conclusion:

Lasagna is a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and effort, you can easily make a delicious lasagna in your Instant Pot. Whether you are a beginner or an experienced cook, I encourage you to give this recipe a try. You won't be disappointed!

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