This is a quick and easy Lasagna recipe you can prep in under 15 minutes and have on the table in under an hour!
Instant Pot Lasagna
Make Mouthwatering Instant Pot Lasagna. This easy to make lasagna is packed with creamy-cheesy layers of satisfaction. An easy onboard dinner ready in under an hour!
Equipment
- 1 Instant Pot Electric Pressure Cooker
- 1 7 inch Cheesecake Pan with removable bottom fits inside your Instant Pot
- 1 Large Mixing Bowl
- 1 Trivet or Steamer Rack
- Aluminum Foil
- Parchment Paper
Ingredients
- 8 Oven-ready lasagna noodles (5 to 7 ounces)
- 2 cups Mozzarella cheese shredded in large pieces
- ¼ cup Parmesan cheese grated
- 2.5-3 cups Meat Sauce (use your favorite jared sauce) about 1 large jar (24 oz)
- Salt & Pepper to taste
Ricotta Cheese Mixture
- ¾ cup Ricotta cheese
- 1 tsp Italian seasoning
- 1 large Egg
- ⅓ tsp Kosher salt
Instructions
Prepare Ricotta Cheese Mixture
- In a mixing bowl, beat one large egg, then add in ¾ cup Ricotta cheese. Season with 1 tsp Italian seasoning, ground black pepper, and ⅓ tsp kosher salt.
Assemble Instant Pot Lasagna
- Line a 7-inch springform pan with cut-out parchment paper (optional)
- Break the uncooked oven-ready lasagna noodles into pieces that will fit into your springform pan, then layer them at the bottom of the pan in a single layer.
- Layer ⅓ portion of the meat sauce over the lasagna noodles.
- Layer ⅓ portion of the Ricotta cheese mixture on the meat sauce.
- Sprinkle some shredded mozzarella cheese on top.
- Repeat this layering cycle two more times.
Final Prep For Cooking
- Add ¼ cup graded Parmesan cheese on the very top.
- Wrap the springform pan tighly with aluminum foil. Start by wrapping the bottom and sides with foil to prevent leakage, then top with foil.
Cooking
- Pour 1 cup of cold water and the trivet into the Instant Pot.
- Create a long strip of folded (1" x 20") aluminum foil sling to place under the pan with the ends sticking up along the sides to aid in lifting the pan out when done.
- Place the springform pan into the Insta Pot. Close Lid.
- Pressure cook at High Pressure for 24 minutes + 10 minutes Natural Pressure Release.
- Check that noodles have properly cooked. If they are still firm, cover with aluminum foil and Pressure Cook for another 5-6 minutes, then Quick ReQlase the pressure.
Optional: Brown & Crisp The Top
- While your Instapot is in the 10-minute Natural Pressure Release, preheat your oven to 425°F. Uncover the cooked lasagna and place it in the oven until the cheese is browned on top. About 5-9 minutes.
Serve
- Let lasagna cool a few minutes to allow liquid to absorb so that it keeps its shape.
- Run a knife around the inside of the pan to release the lasagna.
- Serve immediately!
Notes
Hints:
- Use a thicker style of meat sauce
- If you don’t want the meat, use a thick mushroom or basil sauce instead.
- Be sure to wrap the bottom and sides of the pan with foil to prevent leakage.
- If you don’t have a springform pan, a regular 3-4″ deep baking pan or oven-safe dish will work as long as it fits in your Instant Pot.
See my Article on the Instant Pot:
The Instant Pot – A Galley Must Have!
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