Instant Pot Lasagna is a delicious hearty meal, and the whole thing is cooked right in the Instant pot! 

A pressure cooker is a real kitchen hero and cooks more than oatmeal, rice, and boiled eggs. It’s time to move on up to other recipes like a fully loaded lasagna!

Instant Pot Lasagna served on a plate with parsley

Why We Love this Recipe

Everyone loves a great lasagna recipe! Especially when it’s paired with homemade garlic bread and a crispy caesar salad.

The Instant Pot cooks this lasagna in a mere 25 minutes instead of an hour in a conventional stove (although you do need to allot time for building pressure). And there’s very little cleanup, too!

There’s no need to precook the noodles for this recipe! Simply let them soften in hot water while the rest of the recipe is being prepared.

Ingredients for making instant pot lasagna on a tray

Ingredients & Variations

The basic lasagna recipe works for an Instant Pot too! Meat sauce, noodles, some spinach and lots and lots of cheese!

Ground beef and onion cooked and then added to a marinara sauce with some spices. Use ground chicken, ground turkey, or Italian sausage if you’d prefer!

The meat sauce can be made in the instant pot as well (use the sear function) but I find it easier to just make on the stove while I’m preparing the other ingredients.

Ricotta (or cottage cheese if you prefer), Mozza, and Parmesan cheese are mixed with spinach and eggs to create the cheesy layer.

Soften the noodles in hot water while you make the other layers; they don’t have to be pre-cooked!

Favorite Veggie Versions:

  • Omit the meat, or replace with chopped mushrooms or a meat substitute.
  • Trade out the noodles for sliced eggplant.
  • Add strips of sautéed bell peppers in the layers for extra color, flavor, and nutrition!

4 steps of laying Instant Pot Lasagna

How to Make Instant Pot Lasagna

  1. Soak noodles in hot water and set aside.
  2. Make the meat sauce and the cheese mixture (per recipe below).
  3. Place 1/2 cup of sauce on the bottom of an 8″ springform pan. Layer a pattern of lasagna noodles, cheese, then meat sauce.
  4. Cover pan with foil and place on a trivet in the prepared Instant Pot. Cook for 25 minutes, naturally release for 15 minutes.

IMPORTANT info about the Springform Pan

This recipe uses an 8″ springform pan, ensure it fits in your model of Instant Pot before building your lasagna.

If your springform pan is a bit smaller (6-7″) it will still work just fine but you will need to decrease the ingredients a bit or it won’t fit in the pan.

Instant pot lasagna being served from a wood board

Tips for Success

Here are some tips for perfect Instant Pot lasagna every time!

  • Using a springform pan that fits inside the Instant pot will help it keep its casserole-like layers once it’s cooked!
  • Add the last cup of cheese to the top of the finished lasagna and then place it in the oven on broil for 2 to 3 minutes. The cheese will melt, bubble, and brown ever so slightly.
  • Remove lasagna from the broiler and allow it to rest for 10 to 15 minutes before carefully removing from the springform pan. This will allow it to retain its shape.
  • To remove the ring from the springform pan, run a knife around the inside edge of the pan before unlocking the rim from the bottom of the pan.

A slice of Instant pot lasagna being served


Enjoy this lasagna for 3-5 days if stored in the fridge. To reheat, pop in the oven or microwave until heated through.

Lasagnas are great to make-ahead and freeze. Just use freezer-friendly containers and be sure to label them with the date! Pull out the frozen lasagna a day before you plan on baking it to give it a chance to thaw.

Bake in the oven at 350°F until heated through (about 30 minutes) or gently place the lasagna into the Instant Pot and cook according to recipe instructions below.

More Instant Pot Dinners

Did you love this Instant Pot Lasagna? Be sure to leave a rating and a comment below!

Instant Pot Lasagna served on a plate with parsley
5 from 16 votes↑ Click stars to rate now!
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Instant Pot Lasagna

Layers of meat sauce, cheese and pasta cooked in the Instant Pot for a quick and easy dinner!
Prep Time 20 minutes
Cook Time 25 minutes
Pressure Building, Release and Rest Time 40 minutes
Total Time 1 hour 25 minutes
Servings 6
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Meat Sauce

  • ½ cup onion finely diced
  • ½ pound ground beef or sausage
  • 2 cloves garlic minced
  • 1 teaspoon Italian Seasoning
  • 3 cups marinara sauce or pasta sauce

Cheese Layer

  • 1 cup ricotta cheese or cottage cheese
  • 1 egg
  • cup mozzarella cheese
  • 5 ounces frozen chopped spinach drained and squeezed dry


  • 8-9 lasagna noodles uncooked
  • 1 cup mozzarella cheese


  • Place lasagna noodles in a bowl or pan and cover with very hot water while you prepare the meat sauce, about 15-20 minutes. Grease an 8" x 3" deep springform pan*.
  • Brown meat, onion, garlic and Italian seasoning in a frying pan until no pink remains. Drain fat. While meat is cooking combine cheese layer ingredients in a bowl.
  • Place 1/2 cup of the sauce in the bottom of the springform pan. Add remaining pasta sauce to the meat and stir.
  • Top sauce in the springform with lasagna noodles to cover the bottom. Top with 1/2 of the ricotta mixture and 1/3 of the meat sauce.
  • Repeat layers with lasagna noodles, remaining cheese mixture and 1/3 of the meat sauce. Add one more layer of lasagna noodles and top with remaining meat sauce. The springform pan will be very full!
  • Gently cover the pan with foil.
  • Add the trivet to the bottom of a 6qt instant pot and fold it closed (the springform may not fit if the sides of the trivet are up). Add 1 1/2 cups water to the bottom of the Instant Pot.
  • Fold a long piece of foil (about 24"). Place the prepared pan on the foil, this will be used to lower the spring form pan into the instant pot and to lift it out once the lasagna is finished.
  • Turn the instant pot on to manual, high pressure. Cook 25 minutes. Naturally release 15 minutes.
  • Release remaining pressure, carefully remove the springform pan. Top with remaining 1 cup of cheese. The cheese will melt from the heat of the lasagna but if desired, place under the broiler for 2-3 minutes.
  • Let the lasagna rest at least 10-15 minutes before cutting. Run a knife along the edge of the pan to release the lasagna and open the pan. Slice and enjoy.


  • Ensure your springform pan fits in your Instant Pot before you begin.
  • The lasagna does not need to be pre-cooked. This recipe does not use oven ready lasagna, it uses regular lasagna.
  • Add the last cup of cheese to the top of the finished lasagna and then place it in the oven on broil for 2 to 3 minutes. The cheese will melt, bubble, and brown ever so slightly.
  • Remove lasagna from the broiler and allow it to rest for 10 to 15 minutes before carefully removing from the springform pan. This will allow it to retain its shape.
  • To remove the ring from the springform pan, run a knife around the inside edge of the pan before unlocking the rim from the bottom of the pan.
5 from 16 votes

Nutrition Information

Calories: 426 | Carbohydrates: 39g | Protein: 30g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 994mg | Potassium: 798mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3766IU | Vitamin C: 11mg | Calcium: 363mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course, Pasta
Cuisine American

Lasagna Love

a slice of lasagna on a white plate garnished with fresh parsley, with a title
a slice of lasagna garnished with fresh parsley served on a white plate, with a title
a serving of instant pot lasagna being lifted with a title
a slice of lasagna on a plate and the ingredients assembled to make instant pot lasagna underneath the title


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 16 votes (12 ratings without comment)

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Recipe Rating


  1. Wowww, here I go again, but twice in one day??!!! This recipe sounds sooooo delicious, as both my husband and I LOVE lasagna. I have a Cuisineart pressure cooker with the dimensions for this particular springform pan, which now, by the way, I had to jump to Amazon to order, but did, and now can hardly wait to make this and maybe a variation or two with the above recipe!!! I may just hafta grind up some Italian sausage in with the meat sauce just for added kick within the meat!!!!! Thanx for another great recipe!5 stars

  2. I already have the no-boil noodles in my cupboard. If I use those, what adjustments, if any, might I need to make? Should I soak them for a while also?

    1. I think those should work just fine without soaking. I haven’t tried them so I can’t say for sure if you’d need to add a tiny bit of extra water to the sauce.

  3. Every time we travel, the kids have us make them lasagna, but it’s never as easy as this. So thank you so much!5 stars

  4. Great recipe, if I want to swap the noodles for eggplant would I need to slice and cook it first please.5 stars

    1. Hi Krisanne, eggplant noodles are a delicious option. They should be okay without precooking but you can either quickly fry them before adding them to the lasagna or sprinkle them with salt letting them “sweat” before adding. Enjoy!

      1. Love this! It was so easy! I accidentally used double the spinach but it actually made it more hearty and less ooey gooey so I felt like it was more healthy. Love the tip of broiling the top layer of cheese at the very end so the cheese on top was ooey gooey enough for the whole dish!5 stars