There’s no need to heat the oven with this Instant Pot lasagna; it can be enjoyed any time of the year, even on warm summer days. The total cooking time for this is just 34 minutes, a much shorter time than the typical pan of baked lasagna, which takes an hour or more.
The best pan to use for this lasagna is a round 7- by-3-inch pan with a removable bottom, such as a push pan, or a 7-inch springform pan.
Lasagna is an excellent make-ahead meal. Brown the ground beef and assemble the lasagna the day before, and then refrigerate the casserole until about 45 minutes before you plan to serve it. All you have to do is pop it in the Instant Pot and cook it as directed.
Instant Pot Spaghetti Dinner
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 teaspoons Italian seasoning, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 cloves garlic, minced or pressed
- 1 cup ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 cup mozzarella cheese
- 8 no-boil lasagna noodles (about 5 ounces)
- 1 (24-ounce) jar marinara sauce
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Gather the ingredients.
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Select the sauté button on the Instant Pot and add the olive oil to the inner pot. When the oil is shimmering, add the ground beef. Cook, stirring and breaking up, for about 4 minutes.
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To the beef, add half of the Italian seasoning, half of the kosher salt, half of the black pepper, and the minced garlic. Continue to cook for about 2 minutes, or until the meat is no longer pink.
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Drain the ground beef and remove it to a bowl. Add the marinara sauce to the beef; stir and set aside.
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In a small bowl, combine the ricotta cheese with the egg, Parmesan cheese, and the remaining Italian seasoning, kosher salt, and black pepper. Stir until well blended.
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Tear off a 2-foot sheet of heavy-duty foil and fold it to create a sling. This will be used to lower and lift the pan of lasagna.
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Arrange a layer of broken lasagna noodles in a round 7-by-3-inch springform pan or a 7-inch baking pan with a removable bottom (push pan). If desired, line the pan with a parchment paper.
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Spread about one-third of the meat sauce over the noodle layer and dollop about half of the ricotta mixture over the sauce. Sprinkle with about 1/4 cup of shredded mozzarella cheese.
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Repeat the layers, ending with the meat sauce. Sprinkle the remaining shredded mozzarella cheese over the top.
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Cover the pan tightly with a sheet of foil.
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Place a trivet in the instant pot and add 1 1/2 cups of water. Use the foil sling to lower the lasagna pan into the inner pan of the Instant Pot.
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Place the lid on the Instant Pot and lock it in place. Turn the valve to the sealing position. Choose the pressure cook or manual button (high pressure) and set the time for 24 minutes. It will take about 8 to 10 minutes for the pot to build pressure. When the time is up, allow a natural release for 10 minutes. Carefully turn the valve to the venting position to release the remaining pressure.
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Carefully lift the pan of lasagna out of the pot and onto a trivet. Remove the foil covering.
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Optionally, for a browned top, preheat the broiler and line a baking sheet with foil. Place the lasagna on the baking sheet. Broil the lasagna about 6 inches from the heat source for 3 to 4 minutes, or until the cheese topping is golden brown.
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Remove the lasagna to a rack and let it cool for about 10 minutes. Slide a knife or spatula around the pan to loosen it.
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Remove the lasagna to a large serving plate or platter.
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Slice the lasagna into wedges to serve.
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Enjoy lasagna with a side salad and toasted garlic bread.
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
- If you prefer, use 3 cups of homemade marinara for the lasagna.
- For a lighter lasagna, replace the ground beef with ground turkey and use cottage cheese instead of ricotta.
