This instant pot lasagna recipe is the perfect quick dinner that the whole family will love. Make this restaurant quality lasagna in a fraction of the time with your pressure cooker.
Enjoy the layers of gooey cheese, tender noodles, and ground beef with Italian seasoning in under 30 minutes. This one pot dinner recipe is going to be your new favorite.
Easy instant pot recipes have been a lifesaver for busy weeknights. My instant pot broccoli cheddar soup, instant pot chicken noodle soup, as well as my instant pot meatballs are both kid-approved! There’s nothing better than a one pan recipe that takes minutes to make.
Even though the instant pot is great for dinner recipes, I also like to use it for side dish and dessert recipes. These instant pot carrots are perfect if you need a last minute vegetable. This Instant Pot chicken pasta is another quick and delicious Instant Pot dish.
Subscribe to This Vivacious Life
Receive a free e-book of Instant Pot recipes!
Can pasta be cooked in the instant pot?
Yes! Pasta can be cooked in the instant pot and it’s actually my preferred way to do it. It’s much faster than boiling lasagna noodles and you get such tender lasagna noodles every time. Check out this instant pot pasta recipe for detailed instructions on regular pasta in a pressure cooker.
What’s in instant pot lasagna?
Grab your favorite marinara sauce, some noodles, and a few more simple ingredients for this easy instant pot lasagna. Serve it up with our gluten free garlic bread for a delicious dish! See the recipe card for the detailed list of ingredients.
I prefer to use ground beef in this recipe but you can also use ground sausage or a mix of both. Italian sausage adds a nice touch of spice to this recipe if you chose to go that route.
My kids seem to love rotini noodles in this recipe but you can use regular lasagna noodles, rigatoni, or penne noodles as well.
I like using a combination of canned diced tomatoes and canned tomato sauce for a homemade flavor but you can use your favorite marinara sauce if desired.
Minced garlic, oregano, and seasoned salt are needed in this recipe but I also like to add red pepper flakes, onion powder, garlic powder, and/or fresh basil for more flavor.
I love creamy ricotta filling in my lasagna. Ricotta cheese is used in lasagna to replace cottage cheese because it’s rich in flavor and easier to spread.
Shredded mozzarella is a must in almost every Italian recipe. It combines perfectly with ricotta for a delicate cheese mixture.
How to make instant pot lasagna
Step 1: Brown meat mixture in the Instant Pot using the sauté feature
Step 2: Add onion and cook until translucent
Step 3: Stir in pasta, tomatoes, tomato sauce, garlic and all seasonings with a wooden spoon
Step 4: Cover just barely with pasta water (make sure the whole mixture is covered)
Step 5: Pressure cook on high pressure for 5 minutes
Step 6: Do a quick release and stir in ricotta mixture then sprinkle the top with mozzarella and enjoy
Pro Tip: Serve with parmesan cheese and garlic bread!
Expert tips and FAQs
I like using a combination of tomato sauce and diced tomatoes for my spaghetti sauce but you can use your favorite kind. Rao’s Homemade Marinara Sauce is always a crowd favorite.
You can store lasagna in the fridge in an airtight container for 3-5 days. Make sure your lasagna is completely cooled before storing. Reheat in the microwave or oven for an easy meal the next day!
Cottage cheese and ricotta have a similar flavor profile but ricotta is thicker and creamier. If you’re looking for a dense, flavorful comfort food I recommend using ricotta but if you’re looking for a lighter taste, go with cottage cheese.
Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!
Instant Pot Lasagna (Quick Dinner)
- 1 lb ground beef or sausage I like to use a combination for real Italian flavor
- 1 onion, diced
- 16 ounces rotini noodles or broken lasagna noodles I use gluten-free pasta and it works great!
- 15 ounce can of diced tomatoes
- 15 ounce can tomato sauce
- 1 garlic clove, minced
- 1 teaspoon oregano
- 1 teaspoon seasoned salt
- 8 ounces ricotta
- 1 cup mozzarella, shredded
- Brown meat in the Instant Pot using the sauté feature
- Add onion and cook until translucent
- Stir in pasta, tomatoes, tomato sauce, garlic and all seasonings
- Cover just barely with water (make sure the whole mixture is covered)
- Pressure cook on high manual mode for 5 minutes
- Do a quick release and stir in ricotta then sprinkle the top with mozzarella and enjoy