Instant Pot Lasagna

Every day, we’re showered with recipe requests by A+J Fans. Unsurprisingly, Lasagna often tops the charts! 😀

You’ve spoken, and we’ve listened!

Garfield and I share one thing in common: Lasagna is our love language.

His obsession for Lasagna might have been the original source, the first seed that was planted in my 5-year old foodie heart. 😛

Who knew it’d blossom into this lifelong love affair with this heavenly Middle Ages Italian culinary creation?

Whenever we eat out, we try our best to order a dish we’ve never tasted before. But every time we visit an Italian restaurant, I simply couldn’t resist the temptation to taste their expression of this glorious culinary work of art.

The rich multitude layers of sweet-savory-tart-umami flavors and chewy-creamy-gooey-cheesy-toothsome bites.

Each inviting slice of heaven is so indescribably comforting & satisfying.

It’s time to make Mouthwatering Lasagna in Instant Pot!! 😀

Step-by-Step Instant Pot Lasagna Guide

Here are the ingredients for Instant Pot Lasagna.

Meat Sauce: To help the lasagna hold its shape, it’s better to use a thicker meat sauce for this lasagna recipe. Our Umami Meat Sauce is great for this recipe.

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

Optional: line a 7-inch springform pan with cut out parchment paper.

Break the uncooked oven-ready lasagna noodles into smaller pieces, then layer them at bottom of the pan in a single layer.

Layer ⅓portion of the spaghetti sauce on the lasagna noodles.

Layer Ricotta cheese mixture on the spaghetti sauce, then add shredded mozzarella cheese on top.

Then, repeat this layering cycle (Lasagna Noodles-Spaghetti Sauce-Ricotta Cheese-Mozzarella Cheese) 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 the Instant Pot.

Create a sling foil, then place the springform pan lasagna in Instant Pot.

Close lid, then pressure cook:

• Pressure Cooking Method: High Pressure for 24 minutes + 10 minutes Natural Release

After 10 minutes natural release, turn Venting Knob to Venting position to release the remaining pressure.

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’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

Ta da! Your Instant Pot Lasagna is done!! 😀

If you want to brown the Parmesan cheese on top:

Preheat the oven to 425°F when the Instant Pot is natural releasing.

Place the cooked Instant Pot Lasagna in a 425°F oven until the cheese is browned on top (roughly 7 – 9 minutes).

Serve Instant Pot Lasagna

*Pro Tip: Depending on the meat sauce you use, the sauce can be very thick or thin. If your meat sauce is rather liquidy or thin, let it cool so the lasagna can set and keep in shape.

For an easier release, use a paring knife to gently release the Lasagna from the springform pan (as shown in below photo).

If you are using a Fat Daddio Cheesecake Pan with Removable Bottom for this recipe, you can place a mason jar at the bottom of the pan, then push down the pan to take out the Lasagna (as shown in above photo).

Slice the glorious lasagna and serve immediately!! 😀

Enjoy your Heavenly Instant Pot Lasagna!~ 🙂

Tools for Instant Pot Lasagna

• Instant Pot Electric Pressure Cooker
• 7 Inch Cheesecake Pan with Removable Bottom
• Stainless Steel Mixing Bowl Set
• Aluminum Foil
• Trivet or Steamer Rack

Other Instant Pot Ground Beef Recipes

Get Recipe: Instant Pot Spaghetti

Get Recipe: Instant Pot Chili