Instant Pot Lasagna delivers all the cheesy comfort of classic lasagna without the hours of oven time. This version is built for busy nights, when you want a homemade meal but don't have the time (or energy) to layer and bake a full pan.
Using the pot-in-pot method, you can assemble a smaller lasagna right in a round baking pan, pop it in your Instant Pot, and have dinner on the table in about 30 minutes.
The magic of this recipe is its flexibility. You can keep it simple with jarred marinara and Italian sausage, or mix things up with vegetables, different cheeses, or even a vegetarian filling. And because the Instant Pot steams the lasagna under pressure, the noodles turn out perfectly tender without boiling them first!
I created this recipe because I love making easy meals in my Instant Pot! Another favorite is Zuppa Toscana soup in the Instant Pot. I like to pair this Instant Pot lasagna with a nice wedge salad on the side.
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Ingredients & Substitutions
You only need a handful of pantry staples and a few fresh ingredients to make this Instant Pot Lasagna. Here's what you'll need (plus some easy swaps):
- Italian sausage: A full pound gives the lasagna a ton of flavor. You can use mild or hot sausage, or swap in ground beef or ground turkey.
- Ricotta cheese: The creamy middle layer! If you prefer, cottage cheese can be used for a lighter texture.
- Parmesan cheese: Freshly grated is best, but pre-grated works fine.
- Egg: Helps bind the ricotta mixture so it holds its shape when the lasagna is sliced.
- Salt & pepper: Salt = Flavor!
- Oven-ready lasagna noodles: Also called no-boil lasagna noodles. They soften perfectly in the Instant Pot without need to soak or pre-cook them.
- Marinara sauce: A high-quality jarred sauce works just fine, but homemade works too.
- Mozzarella cheese: Use shredded whole milk mozzarella for best results.
- Fresh basil: Fresh parsley also works well.
Pro Tip: You'll also need water for the Instant Pot (1 ½ cups) and a round 7-inch baking pan that fits inside your pot. A foil sling makes lifting the lasagna out much easier. (You can also purchase a sling here; I haven't used it but it has good reviews. I'd love to get feedback from anyone who's purchased it.)
Instructions
The Instant Pot's pot-in-pot method makes it easy to cook lasagna without heating up the oven, and it's ready in a fraction of the time. Here's how to do it:
- Brown the sausage: Press Sauté on your Instant Pot. Once it reads "Hot," add the sausage and cook until browned and crumbled. Use a slotted spoon to remove the sausage to a plate, discarding any excess grease.
- Mix the ricotta filling: In a medium bowl, combine the ricotta, parmesan, egg, salt, and pepper. Stir until it's smooth.
- Assemble the lasagna in a baking pan: Lightly grease a round 7-inch baking pan. Spread a thin layer of marinara sauce on the bottom. Add a layer of the lasagna noodles, breaking them to fit. Spread on some ricotta mixture, then sausage, then a sprinkle of mozzarella. Repeat the layers twice more, pressing gently after each noodle layer. Finish with a final layer of sauce and a generous topping of mozzarella.
- Prepare the Instant Pot: Pour 1 ½ cups of water into the Instant Pot liner. Place the trivet inside. Make a foil sling by folding a long piece of foil lengthwise into a sturdy strip. Set the baking pan on the sling and cover the top with foil (spray the underside of the foil so the cheese doesn't stick).
- Cook the lasagna: Lower the pan into the Instant Pot using the sling. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook for 20 minutes on high pressure.
- Release pressure & remove: Let the pressure release naturally for 10 minutes, then turn the valve to Venting for a quick release. Carefully lift the lasagna out with the sling.
- Broil (optional): For a golden top, place the lasagna under the broiler for 2-3 minutes.
- Rest & serve: Let the lasagna rest for 10 minutes so the layers set, then slice and serve it with fresh basil.
Tip: If you own two Instant Pots or pans, make a second lasagna and freeze it!
Tips
Making Instant Pot lasagna is pretty straightforward, but a few small adjustments can make a big difference in texture and flavor:
- Use a 7-inch round pan that fits your Instant Pot: A springform pan works, but a 7-inch Fat Daddio cheesecake pan is sturdy, leakproof, and perfect for the pot-in-pot method.
- Spray the foil with cooking spray before covering; This prevents melted cheese from sticking when you remove the foil after cooking.
- Don't skip the water in the Instant Pot liner: It's essential for building pressure and steaming the lasagna.
- Press each noodle layer down gently: This helps compress the lasagna so it slices neatly after cooking.
- Avoid overloading with extra ingredients: Small additions like mushrooms, onions, or spinach work fine, but too much filling can prevent even cooking.
- For less watery lasagna: Use a thicker marinara sauce, drain cooked sausage well, and let the lasagna rest for 10 minutes before slicing.
- Finish under the broiler: This step is optional but adds that classic browned, bubbly cheese you'd get from an oven-baked lasagna.
Variations
One of the great things about Instant Pot Lasagna is how easy it is to adapt to your tastes or what you already have on hand. Try one of these ideas:
- Vegetable Lasagna: Swap the sausage for sautéed mushrooms, zucchini, spinach, or bell peppers. Layer them in raw if they're quick-cooking (like spinach), or sauté first to remove excess moisture (like mushrooms or zucchini).
- White Sauce Lasagna: Replace the marinara with Alfredo or a creamy béchamel. Pair it with chicken or keep it vegetarian with spinach and artichokes.
- Zucchini or Eggplant Lasagna: For a lower-carb version, replace lasagna noodles with thinly sliced zucchini or eggplant.
- Three-Cheese Lasagna: Go meatless and load up on ricotta, mozzarella, and provolone.
- Spicy Sausage Lasagna: Use hot Italian sausage and add crushed red pepper flakes to the ricotta mixture.
- Pesto Lasagna: Spread a thin layer of basil pesto between noodles for extra flavor.
Tip: No matter which variation you choose, keep in mind that the Instant Pot pan is smaller than a traditional casserole dish, so avoid overfilling!
Storage & Reheating
Instant Pot Lasagna stores really well, making it perfect for meal prep or freezing it for later.
- Refrigerator: Cool the lasagna completely, then cover tightly or store in an airtight container. It will keep in the fridge for up to 4 days.
- Freezer: Wrap individual slices or the whole lasagna tightly in plastic wrap, then in foil, and freeze for up to 3 months. I like to cook two lasagnas at once and freeze one whole.
- Reheating in the oven: Place the lasagna in an oven-safe dish, cover it with foil, and bake at 350°F until heated through (about 20-25 minutes for a slice, longer for a whole lasagna).
- Reheating in the microwave: Transfer it to a microwave-safe plate, cover it loosely with plastic wrap, and heat in 1-2 minute intervals until it's warmed through.
- Reheating from frozen: Thaw it overnight in the fridge before reheating. You can also reheat it directly from frozen in the oven, just add extra time.
Frequently Asked Questions
What pan fits in the Instant Pot for lasagna?
A 7-inch round baking pan works best for most 6-quart Instant Pots. You can use a springform pan, but a 7-inch cake pan is leakproof and perfect for the pot-in-pot method.
Can I use regular lasagna noodles instead of no-boil?
Yes, but you'll need to par-cook them first until just al dente. No-boil (oven-ready) noodles are perfect for this recipe since they cook well under pressure without the extra steps.
Do I need to soak no-boil lasagna noodles?
No soaking is required. Just make sure each noodle layer is coated in sauce so it softens evenly while cooking.
Can I put foil in the Instant Pot?
Foil is often used to cover the lasagna pan or to make a foil sling for lifting it out easily. Spray the underside lightly with cooking spray to prevent cheese from sticking.
Can I use Pyrex in the Instant Pot?
You can use oven-safe glass like Pyrex, as long as it fits inside your Instant Pot with room for steam circulation. Keep in mind glass takes longer to heat through than metal pans.
Why is my Instant Pot lasagna watery?
This can happen if your sauce is too thin or your vegetables release excess moisture. Use a thicker sauce, drain cooked meat well, and let the lasagna rest 10 minutes before slicing.
Related
Looking for more Instant Pot recipes like this one? Try these:
Pairings
These are my favorite dishes to serve with Instant Pot Lasagna:
Instant Pot Lasagna
This is the easiest Instant Pot lasagna recipe yet it has wonderful flavor. Imagine making lasagna on a weeknight!
Ingredients
- 1 pound ground Italian sausage
- 1 cup ricotta cheese
- ½ cup shredded parmesan cheese
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅓ package oven-ready lasagna noodles
- 1 25-ounce jar high-quality marinara or spaghetti sauce
- 2 cups shredded whole milk mozzarella cheese
- 2 tablespoons chopped fresh basil
Instructions
- Press “Sauté” to preheat your Instant Pot. When the word “hot” appears on the display, add the sausage until browned and crumbled. Turn off IP and remove sausage with a slotted spoon (discard grease).
- In a small bowl, mix together the ricotta cheese, egg, parmesan, salt, and pepper until smooth.
- Grease a round 7-inch baking pan. Place a thin layer of sauce onto the bottom of the pan. Top with one layer each of lasagna noodles, ricotta mixture, sausage then shredded cheese. Every time you add a layer of noodles, gently press down so lasagna compresses slightly. Continue layering twice more (sauce, noodles, ricotta, sausage, cheese), ending with a final layer of just sauce and cheese (I like to make my top layer of cheese the thickest).
- Pour 1 ½ cups of water into the bottom of the Instant Pot, then place the trivet inside. Make a foil sling out of tinfoil (a long piece of tinfoil folded twice lengthwise) and place baking pan on top. Cover baking pan with additional foil (spray it with a little cooking spray so cheese doesn't stick), then, using the sling, carefully set the pan onto the trivet, folding down any tinfoil so that it doesn’t interfere with closing the lid.
- Close the lid, press “Manual” and immediately adjust the timer to 20 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
- When time is up, allow to IP to naturally release pressure for 10 minutes, then open the IP using “Quick Pressure Release”. Using the foil sling as “handles”, carefully remove lasagna from IP. Remove foil, and pop under the broiler a few minutes to brown cheese. Allow to rest for 10 minutes, then serve. Top with freshly chopped basil, if desired.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 582Total Fat: 39gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 129mgSodium: 1865mgCarbohydrates: 21gFiber: 3gSugar: 10gProtein: 35g
This data was provided and calculated by Nutritionix.
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Rebecca says
Hello! Love my Instant Pot.
I love this recipe for Lasagna, a keeper for sure.
Instructions very clear and results were a hit!
BUT, can you convert this to a White Chicken Lasagna?
Thanks.
Kristy Bernardo says
Hi Rebecca! So happy you like the recipe! I'll add a white chicken lasagna to my list of recipes to develop. I'll warn you now, it's a long list but I'll get to it as soon as I can. It sounds delicious so it's definitely one I know I'd like to make!
Gail Rosenberg says
The first two times I made this recipe, they came out great! The last two times not so much. I wrapped the pan in foil so it wouldn’t leak but when it was time to remove the lasagna, it was runny and not very hot. What was my problem?
Kristy Bernardo says
Hi Gail! Since we're figuring this out over email, I'll just post our findings once this is figured out. Thanks!
Kristi Wheeler says
This recipe is super simple compared to others. Which is great, for busy moms! The recipe was super tasty, the whole family loved it!
Kristy says
I'm so glad, Kristi! Thanks!
Lynda OBryan says
I mixed the sausage and marinara sauce together. I added a few chopped onions and a little garlic. came out great will be adding this to my recipes for our RVing
Kristy says
Great idea! Glad you enjoyed it 🙂
Deb says
How to reheat in instant if frozen(after cooking 1st-then frozen
Judy C says
I would like to cook it directly in the pot. Other than the obvious difficulty in getting it out, is there any reason why it shouldn't be done that way?
Kristy says
Yes!! This recipe uses the "pot in pot" method so that it can come to pressure. If you just put it in the bottom of the pot, the IP won't come to pressure and you'll have a mess on your hands.
Stephanie says
Horrible recipe. Noodles were undercooked, looked like mush. Followed directions exactly, and I’m a very experienced cook. Never going to try this one again for sure.
Kristy says
I'm sorry to hear that! This recipe has many great reviews both here and on Pinterest so I'm not sure what went wrong in your case. It's always turned out well for me so I'm sorry you didn't have a good experience.
Mary says
This sounds delish, and am going to try it tonight. If I use sweet Italian sausage links, how would you suggest cooking those? Same as the ground sausage? I'm pretty new to IP, so a little to just "wing it".
Thanks!
Kristy says
Hi Mary, I would remove the meat from its casing and use it as ground Italian sausage. If you don't want to do that, I'd slice them fairly thin (so they'll layer easily) and give them a quick browning first. Hope you enjoy the recipe! - Kristy
Tina says
I assume the salt & pepper go into the ricotta cheese & egg mixture? It's in the ingredient list, but not in the instructions.
Kristy says
Yes! 🙂
Deb andrews says
Are you suppose to add a cup of water or is the sauce enough before I hit the button?
Kristy says
You add the water to the bottom of the pot, then you place the lasagna in the pan on the trivet.
Denise Glass says
I'm wondering if you can make this ahead of time, maybe the day before, and then cook it. If so do you think you need to add cooking time or it will just take longer to come to pressure due to the colder temperature?
Kristy says
Hi Denise, I think you could definitely assemble it ahead of time. You probably wouldn't need to increase the cooking time, but you might want to increase it just by a minute to be safe. Please let me know how you like it. Thanks! - Kristy
Eileen Hunter says
I have regular lasagna noodles (not the oven ready kind). How can I use them?
Kristy says
Hi Eileen, I haven't tested the recipe with regular noodles but I'd suggest either taking the risk and using them as-is in the recipe (and, if so, let me know how it works!) or par-boiling them a few minutes before cooking in the Instant Pot. Hope you enjoy the recipe! Cheers, Kristy
Sherrill says
Thank you for the recipe! I am new to the IP and learning. What brand of sauce did you use. I do not normally purchase jar sauce, but I like the idea of super easy to make. If you could please suggest a brand would be great. Thank you so much.
Kristy says
Hi Sherrill, I buy the Rao's brand. It's a bit pricier but has a great flavor for a jarred sauce. I hope that helps! Cheers, Kristy
Allison A says
Thank you for this great recipe!!! You have turned my family from lasagna "likers" to lasagna "lovers"! Has anyone tried to freeze these and reheat?
Kristy says
Love it!! I haven't frozen it but I'm sure it can be done. Please let us know if you try it!
Deb says
Hi Kristy. I just finished making this and it was my first meal cooked in IP. I don’t have (or see) a “manual” button on my IP 6quart. Duo. After sealing the pot, I did push the pressure button and then the plus sign till it read 20.. It counted down to zero and then started counting back up. I pushed cancel to stop it at 24. I’m not sure that it ever did pressurize as I didn’t have to release steam. I opened the pot and it was obvious it cooked but being unsure if it was done, I put it in a 350 oven for 15 and then broiled the top. It looks amazing and smells delicious. I’m going to make a guess that the newer duo like I have has the pressure button rather than a button the says manual. Thank you for sharing the recipe. I will definitely make this again❣️
Kristy says
I'm so glad, Deb! Pressure and Manual are basically the same, so you did perfectly. Thanks for letting me know! Cheers 🙂
Gary says
Can I use fresh noodles and not oven-ready noodles?
Beth says
If you are a lover of margaritas try this:
1 12 oz can 7 Up
1 12 oz frozen limeade
1 Corona or other light beer
Fill limeade can with quality tequila (if people are driving I only do 6 ounces)
Stir - do not blend. With all the carbonation blending is a disaster.
Enjoy
Off to try the lasagna
Kristy Bernardo says
Sounds delicious!
Nathalie says
This recipe is in the Instant Pot as I write this. I premeasure all of my ingredients. When I got all finished, ready to put the lasagna in the IP I saw the salt and pepper still sitting on the counter! Upon rereading your instructions I can’t find where to add it. I assume it should have gone into the ricotta mixture. I’m sure this will come out just fine, but you might want to check your instructions. Maybe it’s there and I’m just not seeing it, but I’ve reread it several times.
Lori H-K says
Will this recipe fit in my 7 by 2 inch springform pan, too? I realized mine is only 2 inches tall after it arrived :-(.
Hoping so! Let me know if you have a minute!
Kristy says
I'm not sure - did you end up trying it?
Elyse Pahwa says
Hi, looks great. I wonder about somehow using spinach instead of meat.
Janna Rose-Bell says
PS
Love the hint about making a foil sling -- even though I was glad I used heavy duty foil because I forget how heavy and hot a lasagna pan can be....
Janna Rose-Bell says
5 Star ----- and no "Spring Pan" required! I like my lasagna with a little more sauce so I made the recipe in a glass baking dish and had no problem serving it. I also used regular noodles that I just par boiled for 5 minutes. Actually think I will try some regular dry noodles next time.
CAME OUT GREAT!!!! love it and love your recipes!
Yellow Rose of Texas
Kristy Bernardo says
Hi Janna! So glad you loved it! Let me know how it turns out with regular dry noodles if you do try that. Thanks!! 🙂
Valerie says
Can you elaborate on the cream cheese filling? Is it in every layer but especially plentiful in the center? Thanks for the recipe
Kristy Bernardo says
Hi Valerie! I usually just add it right between one of the layers. I just break off small pieces and drop them across the lasagna so there will be tiny bites in every slice. If you love cream cheese, you'll love it in your lasagna!
Macks smith says
Pressure cooker works same as instant pot. Instant pit has ssteel insert.pressure cooker has nonstick. Lasgna receipe is great made mine in both pots.
Macks smith says
Instant pot is easy. Meatloaf.pork chops. Just adjust time .chicken.turkey. In less time
Nancy Brossman says
Could I stack 2 8inch pans, how would this change cooking time
Kristy Bernardo says
Hi Nancy, I haven't tried cooking two at once (although I love the idea)! If I get the chance, I will test this for you and update you here (for others) as well as an email so you don't have to check back. And please let me know if you try it, too! My guess is that it would not need extra time, so that's where I'll start.
Deborah says
My hubby just bought me an Instant Pot for Valentine's Day! I have everything I need except oven ready noodles. Could I use regular lasagna noodles instead?
Kristy Bernardo says
Hi Deborah! I would say no since you'll want to be sure they're cooked through. They'd work but might not get soft enough.
Dana says
I made this for my family tonight. Definitely our favorite meal I've made so far! So easy & yummy ... and the perfect size for us. I was skeptical that all of the ingredients would fit in my 7" springform pan, but they did. It even looked just like your picture. Thank you so much for sharing this awesome recipe.
Kristy Bernardo says
Thanks so much, Dana! So glad you enjoyed it!
Bobbi says
I absolutely loved this recipe. It was picture perfect! Yummy!
Kristy Bernardo says
I'm so glad, Bobbi! Thanks for letting me know! Cheers 🙂
Bobbi B says
I made this today and it was fabulous!!! I wish I could show you!
Kristy Bernardo says
Love it! I wish you could, too! You can always post to Instagram and tag me at @thewickednoodle 🙂
Pam says
I plan to make this and freeze it, and take it to a nephew as a gift. How should I advise him to thaw and cook it? TIA!
Jennifer Wagle says
I am a vegetarian. Any ideas on what I could add instead of meat?
Kathy Dugwyler says
This lasagna recipe looks so good & very easy to make. However I’m a vegetarian, any ideas on substituting the meat? Thank you for your suggestions in advance.
Tricia says
This recipe sounds great! I'm planning on trying it tomorrow but I was wondering what size your package of Lasagna noodles was as you said you only used 1/3 of the package. I'm planning on using gluten free oven ready no-boil lasagna noodles and the packages are smaller than the wheat based noodles ie only 250 gm. If you can give me an idea of the size of the package you were working with I can figure it out from there. Thanks!
Kristy Bernardo says
Hi Tricia! I would just be sure you do one single layer of noodles, breaking them up as necessary to make the circle. I used about 2 noodles per layer. Hope that helps! And please let me know how it turns out for you! Cheers 🙂
Betty Ann Quirino says
Oh my I love my Instant Pot for stews and soups. But I've never tried cooking lasagna in it. I love your recipe. I'll give it a try and let you know how it turns out. Thanks for sharing, Kristy!
Kristy Bernardo says
awww, thanks Betty Ann!! Love you 🙂
Lynda OBryan says
I mixed the sausage and marinara sauce together. I added a few chopped onions and a little garlic. came out great will be adding this to my recipes for our RVing