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Instant Pot Lasagna Recipe {no inner pot required!}

Lasagna has never been so easy! No need to pre-cook noodles OR squeeze everything into a springform pan! Layer traditional lasagna ingredients right in the inner pot and dinner is ready in 30 minutes. A filling and comforting pasta dish could not be easier or more delicious.
3 from 16 votes
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Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 9
Calories: 458kcal
Author: Megan Porta


  • Pressure Cooker


  • 1/2 lb ground sausage
  • 1/2 lb ground beef
  • 3 tbsp olive oil
  • 1/2 yellow onion chopped
  • 3 cloves garlic minced
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp olive oil
  • 8 oz ricotta cheese
  • 1 1/2 cups mozzarella cheese shredded
  • 1 egg
  • 2 tsp Italian seasoning
  • 1 cup water
  • 28 oz spaghetti sauce substitution: marinara
  • 9 lasagna noodles
  • 1/4 cup Parmesan cheese


  • Set Instant Pot to saute. Add the sausage and beef to the pot. Cook, breaking meat apart with a spoon until it is no longer pink. Create a hole in the center of the meat and add olive oil. Add onion, garlic, salt and pepper and cook until soft and fragrant, about 3 minutes.
  • Transfer meat mixture to a bowl. Press cancel on the Instant Pot and add 2 tbsp olive oil. .
  • In a medium bowl, combine the Ricotta, 1 cup of the mozzarella, egg and Italian seasoning. Mix well.
  • Layer in even layers as follows: 1/3 of the sauce on the bottom of pan, 3 lasagna noodles, broken in thirds, 1/2 cup water, 1/2 of the meat mixture 1/2 of the cheese mixture, 1/3 of the sauce, 3 lasagna noodles, broken in thirds, 1/2 of the meat mixture, 1/2 of the cheese mixture, 3 lasagna noodles, broken in thirds, 1/2 cup water, 1/3 of the sauce, 1/2 cup Mozzarella cheese, Parmesan cheese.
  • Place the cover on the pot and set timer to 20 minutes on high pressure (pressure cook setting). It will take the pot around 20 minutes to build up pressure before it begins cooking.
  • When the lasagna is done, let the pressure release naturally on the pot until the float valve drops. Let sit for 5 minutes before cutting and serving.


  • Avoid pressing down on the mixture at any time during the layering process. 
  • To avoid seeing that dreaded burn notice, be sure to spray the inner pot generously and also make sure there is a thin layer of sauce lining the bottom of the pot before adding the rest of the layers.
  • Carefully use spatula to lift content of pot off bottom if you see burn notice. Replace lid and set for remaining time. Natural release. 
  • Make the day before and refrigerate overnight and reheat in order to avoid soupy-ness. 
  • Cater the meat used in the recipe to your own choosing. We find that the combination of ground beef and pork make an extremely flavorful dish. Using one or the other, or even ground turkey will be tasty, too!
  • Use either pasta sauce or marinara sauce for this recipe (same amounts required no matter which you use)!
  • Extra spices that could be added to the meat mixture, if desired: garlic powder, onion powder, oregano or extra Italian seasoning.
  • Cottage cheese can be substituted for ricotta cheese if you don’t have it or prefer a different texture.
  • You can often buy Italian sausage in mild or hot and I like to add a little spice to the recipe by using hot. When it is mixed in with all the cheese and tomato sauce, the final dish isn’t too spicy, just extra flavorful.


Serving: 1g | Calories: 458kcal | Carbohydrates: 28g | Protein: 22g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1091mg | Potassium: 556mg | Fiber: 3g | Sugar: 5g | Vitamin A: 696IU | Vitamin C: 7mg | Calcium: 219mg | Iron: 3mg
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