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Easy Instant Pot Lasagna

Sue Lau
Prep Time 15 mins
Cook Time 35 mins
Course Main Dish, Pasta
Cuisine Italian
Servings 4


  • Pressure Cooker/ Instant Pot


Meat Filling Ingredients:

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2-4 cloves garlic minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and black pepper
  • 24 ounces jarred marinara sauce

Ricotta Filling:

  • 1 cup ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan

Assembly Ingredients:

  • 4-6 Alessi no-bake lasagna pasta sheets
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan


  • Nonstick cooking spray
  • Nonstick foil



  • Brown ground beef with onion, garlic and seasonings; drain any fat.
  • Stir in the marinara sauce and heat through.
  • Stir together the ricotta cheese with the egg and Parmesan and set aside.
  • Spray the inside of the cheesecake pan with nonstick spray
  • Wrap the bottom the the pan with a sheet of foil.
  • Place the steamer trivet for the cooker in the bottom and add 1-1/2 cups water.
  • In the bottom of the pan put an initial layer of 1/2 cup meat sauce.
  • Bottom layer: top the sauce with no-bake pasta sheets, breaking pieces like crackers if needed to fit; top this with one cup of meat sauce, half of the ricotta mixture, and a half cup of mozzarella cheese.
  • Center layer: top the cheese with another layer of no-bake lasagna sheets as before, topping that with another cup of meat sauce, the remaining ricotta mixture and another half cup of mozzarella.
  • Top layer: place more no-bake lasagna sheets on top of the cheese and press down lightly. Top that with the remaining meat sauce, 1/4 cup of mozzarella and 1/4 cup Parmesan cheese.
  • Cover the top of the pan with nonstick foil, making sure the dull side is facing down on the cheese.
  • Place pan in the cooker and secure the top, setting the valve to seal.
  • Set to manual setting for 25 minutes.
  • When complete, carefully knock open the valve (I use a wooden spoon) and let the steam release.
  • Remove the pan carefully. If you like, you can broil the top for a minute to brown the cheese.
  • After that, let the lasagna set up for at least 20 minutes, then remove from pan (with the push up bottom, run a knife around the inside edge, set that on a can, and lower the pan off the lasagne, putting the lasagna on a serving plate keeping the plate underneath).
  • Slice into quarters and serve.


From the kitchen of palatablepastime.com
Keyword Instant Pot, Lasagna, Lasagne, Pressure Cooker