This Instant Pot Lasagna uses just a few ingredients but turns out a delicious lasagna in no time!
A few days ago, I asked the girls what they’d like for dinner, but it had to be something I could make in my Instant Pot. Katie insisted she’d been craving lasagna, so what’s a mom to do except make the girl lasagna? The best part was that I didn’t even have to run to the store for ingredients.
(If you haven’t jumped on the Instant Pot bandwagon yet, I highly encourage you to try it! I never thought I’d love it as much as I do. It’s an impressive appliance and a real workhorse in the kitchen. You will LOVE IT!)
I had a jar of good pasta sauce on hand, Italian sausage and even the ricotta cheese. Since it’s summer, I also have fresh basil growing everywhere (yay)! I figured this Instant Pot lasagna would be pretty good with a jarred sauce, or at least it would do in a pinch.
It turned out SO well. We all devoured it, then a friend stopped by after dinner and I offered him a piece, too. Every few bites, he’d murmur about how good it was. Let’s just say there were no leftovers!
There are so many reasons I love this easy recipe. First, because it uses ingredients that I can just throw together anytime, it’s incredibly simple. And the size of an Instant Pot lasagna is perfect for us (it fed four people with no leftovers). I own two Instant Pots so next time I plan on making two at a time and freezing one. Nothing better than not being in the mood to make dinner and remembering you have a frozen lasagna ready to be tossed in the oven, amiright? :)
Yeah, I know these pictures are terrible. I just cannot shoot a lasagna to save my life. But I wanted to show you the delicious layers and how it looks just out of the pot. It’s so much prettier than how lasagna is normally served, don’t you think?
This Instant Pot lasagna recipe is very basic, too, so feel free to modify as you like. I use a whole pound of Italian sausage despite the size being smaller, but I highly recommend it. Some mushrooms and onions sautéed with the sausage would be a good twist. And I love adding small pieces of cream cheese to my lasagna, too (I’d use about 4 oz. and add a layer right in the middle). This week I’m making a homemade pasta sauce with our garden tomatoes so of course I’ll have to make this again!
Instant Pot Lasagna (a basic recipe)
- 1 lb ground Italian sausage
- 1 cup ricotta cheese
- 1/2 cup shredded parmesan cheese
- 1 egg
- 1/2 tsp coarse salt and freshly ground black pepper
- 1/3 package oven-ready lasagna noodles
- 1 25- oz jar high-quality marinara or spaghetti sauce
- 2 cups shredded whole milk mozzarella cheese
- 2 T chopped fresh basil
- Press “Saute” 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 and parmesan 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 1/2 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.