Recipe

Instant Pot Lasagna

Layered, cheesy lasagna in the Instant Pot using no-boil noodles, ricotta, mozzarella, and a quick meat sauce. Choose pot-in-pot for clean slices or direct-layer for maximum ease.

By Matt Campbell

•

4.8

A real photograph of a cheesy Instant Pot lasagna in a round cake pan sitting on a trivet next to an open Instant Pot, with visible layers of meat sauce, ricotta, and melted mozzarella

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Lasagna is one of those dishes that makes the whole house feel warmer, even if you are wearing socks that do not match and pretending it's fine. The only problem is that classic oven lasagna asks for time, space, and a level of calm that most weeknights do not have.

Enter: Instant Pot lasagna. We're stacking up no-boil noodles with a cozy meat sauce, a ricotta layer that stays creamy under pressure, and enough mozzarella to get that stretchy, “just one more bite” energy. You can make it two ways: pot-in-pot for neat slices, or direct-layer right in the liner for pure convenience.

Either way, you get a legit lasagna vibe without heating up the whole kitchen. Taste as you go. Adjust seasoning. And do not stress if the layers are a little chaotic. That is home cooking.

A real photograph of a single slice of Instant Pot lasagna on a plate with visible layers and melted mozzarella stretching slightly, sitting on a kitchen counter

Why It Works

No-boil noodles actually work here: They soften perfectly from the sauce and steam, no pre-cooking required.
Pot-in-pot gives clean slices: Cooking in a 7-inch pan keeps the lasagna compact, set, and easy to lift out.
Release timing matters: A short natural release helps the sauce settle so you do not end up with a soupy center.
Built-in make-ahead friendly: Assemble the pan, refrigerate, then pressure cook when you are ready.
Big flavor with simple ingredients: A little tomato paste, garlic, and Italian seasoning make store-bought marinara taste like you tried extra hard.

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerator: Cool, then cover and refrigerate for up to 4 days. If it is in the cake pan, wrap the pan tightly. If it is in the liner, transfer portions to containers so it chills faster.
Freezer: Freeze portions (best for pot-in-pot slices) for up to 2 months. Wrap tightly to prevent freezer burn.
Reheating: Microwave slices with a splash of water or sauce and cover loosely. Or reheat in a 350°F oven until hot and bubbly. The covered part is key so it does not dry out.

Common Questions

What size pan fits for pot-in-pot Instant Pot lasagna?

For a 6-quart Instant Pot, a 7-inch round cake pan is the most reliable fit. For an 8-quart, you can usually fit a 7-inch or 8-inch pan. You also need a trivet with handles or a sling to lift it out safely.

Do I have to use no-boil noodles?

No, but they are the easiest and most consistent in the Instant Pot. If you use regular lasagna noodles, you will need to ensure there is enough liquid and expect a slightly different texture.

Why is my Instant Pot lasagna watery?

Three common reasons: (1) thin sauce, (2) too much moisture in the ricotta layer, or (3) quick release. Use a thicker marinara, drain any watery ricotta if needed, and do a 10-minute natural release before venting.

Can I assemble this ahead of time?

Yes. Assemble the lasagna in the cake pan, cover, and refrigerate up to 24 hours. Add 1 to 2 minutes to the pressure cook time since it is starting cold.

How do I avoid the burn warning with the direct-layer method?

Use enough sauce, keep the bottom layer saucy, and do not stir once you start layering. Also scrape up any browned bits after sautéing the meat and before adding sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Instant Pot (6-quart recommended for this recipe)
Trivet with handles or a silicone sling
7-inch round cake pan (for pot-in-pot method)
Mixing bowl (for ricotta mixture)
Skillet (optional, but makes browning meat faster)
Foil (to loosely cover the pan)

I love lasagna, but I do not always love what lasagna asks of me. When I'm hungry, I want comfort food that shows up on time. The Instant Pot version is my compromise: it still tastes like a Sunday dinner, but it behaves like a weeknight recipe. The first time I tried pot-in-pot lasagna, I pulled out that little pan, peeled back the foil, and realized I had just made a whole lasagna without turning on the oven. It felt like a magic trick, and now it is a regular in my rotation.

Instant Pot Lasagna

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 6 servings

Ingredients

For the Meat Sauce

1 tablespoon olive oil
1 pound ground beef (or half beef, half Italian sausage)
1 small yellow onion, finely chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 1/2 teaspoons Italian seasoning
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
3 cups marinara sauce (use a thicker sauce to avoid a watery lasagna)
1 cup water (for pot-in-pot, to help generate steam in the cooker)

For the Cheese Layer

15 ounces ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
2 tablespoons chopped parsley (optional)
1 cup shredded mozzarella, for the middle layers
1 cup shredded mozzarella, for the top

For the Layers

8 to 10 no-boil lasagna noodles, broken to fit (you will likely use 3 to 4 full sheets total)

Optional add-ins: pinch of red pepper flakes, a handful of chopped spinach (squeezed very dry), or sliced mushrooms sautéed with the meat.

Instructions

Choose a Method

This recipe is written for pot-in-pot (best texture and easiest to slice). Notes for direct-layer are included below.

A real photograph of hands layering no-boil lasagna noodles, ricotta mixture, and meat sauce inside a 7-inch round cake pan on a kitchen counter

1) Make the meat sauce

Set the Instant Pot to Sauté. Add olive oil.
Add ground beef and onion. Cook, breaking it up, until the beef is browned and the onion is soft, about 6 to 8 minutes.
Add garlic, tomato paste, Italian seasoning, salt, and pepper. Cook 30 to 60 seconds until fragrant.
Stir in the marinara sauce. Turn off Sauté.
Important: If you cooked the meat in the Instant Pot (instead of the optional skillet), scrape the bottom well so there are no browned bits stuck on. This helps prevent burn warnings.

2) Mix the ricotta layer

In a bowl, mix ricotta, egg, Parmesan, and parsley (if using) until combined.

3) Assemble (pot-in-pot)

Lightly grease a 7-inch round cake pan.
Spoon a thin layer of meat sauce on the bottom.
Add a layer of no-boil noodles, breaking pieces to fit in a mostly even layer.
Spread about 1/3 of the ricotta mixture on top.
Spoon on meat sauce, then sprinkle a handful of mozzarella.
Repeat the layers (noodles, ricotta, sauce, mozzarella) until you reach near the top of the pan, ending with sauce and mozzarella on top.
Cover the pan loosely with foil (do not crimp super tight). This keeps condensation from watering down the top.

4) Pressure cook

Pour 1 cup water into the Instant Pot liner.
Place the trivet in the pot. Set the covered cake pan on the trivet.
Lock the lid and set to Pressure Cook (High) for 24 minutes.
When time is up, let the pot sit for a 10-minute natural release, then carefully quick release the remaining pressure.

5) Rest, then serve

Lift the pan out using the trivet handles or sling.
Remove foil and let the lasagna rest 10 to 15 minutes to set.
Slice and serve. If you want extra color on top, sprinkle a little more mozzarella and broil briefly in the oven, or use an air fryer lid if you have one.

A real photograph of a freshly cooked Instant Pot lasagna resting in a round cake pan on a wire rack with melted mozzarella on top

Direct-layer method

Skip the cake pan and trivet water: Build the lasagna directly in the Instant Pot liner.
Keep it saucy: Start with sauce on the bottom, then noodles, ricotta, sauce, mozzarella. Repeat, ending with sauce and mozzarella.
Do not stir: Layer gently so you do not drag noodles across the bottom and trigger a burn warning.
Cook time: Pressure Cook (High) for 20 minutes, then 10-minute natural release.
Rest: Rest 10 to 15 minutes before scooping. It will be more rustic than sliceable, but still delicious.

Make-ahead tips

Assemble ahead: Build the lasagna in the cake pan, cover, and refrigerate up to 24 hours.
Cook from cold: Add 1 to 2 minutes to the pressure cook time.
Freeze: You can freeze the assembled lasagna in the pan (well wrapped). Thaw overnight in the fridge before cooking for best results.

Nutrition information is estimated.

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