Make the best Instant Pot Lasagna with this easy recipe! Featuring layers of creamy ricotta, savory ground beef, Italian sausage, and gooey mozzarella, all cooked to perfection in under 30 minutes. Perfect for busy weeknights, this pressure cooker lasagna recipe is a flavorful twist on a classic Italian favorite. Learn expert tips, variations, and how to customize this dish to suit your taste. Serve it with garlic bread and a crisp salad for a complete, satisfying meal that everyone will love!

Ingredients
For the Meat Sauce:
- ½ pound ground beef
- ½ pound sweet Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt, to taste
- Pepper, to taste
For the Lasagna Layers:
- 6 oven-ready lasagna sheets
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
For the Ricotta Filling:
- 1 cup ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the Ricotta Filling: In a large bowl, combine ricotta cheese, egg, Parmesan cheese, shredded mozzarella, Italian seasoning, salt, and pepper. Mix well and set aside.
- Cook the Meat: Set your Instant Pot to Sauté mode. Once hot, add the ground beef and Italian sausage. Brown the meat for 3 to 4 minutes, breaking it up with a wooden spoon. Add the diced onion, garlic, Italian seasoning, salt, and pepper. Cook for an additional 2 minutes. Once fully cooked, use a slotted spoon to remove the meat mixture from the pot and set it aside. Clean the Instant Pot.
- Add Water to the Instant Pot: Pour 1 ½ cups of water into the cleaned Instant Pot. Place the trivet inside.
- Assemble the Lasagna: In a springform pan, start layering the lasagna ingredients. Begin with a layer of marinara sauce, followed by a layer of lasagna sheets (broken as needed to fit the pan), ⅓ of the ricotta filling, ⅓ of the meat mixture, and another layer of marinara sauce. Repeat this process to create three layers. Finish with a layer of marinara sauce and top with shredded mozzarella cheese.
- Cook the Lasagna: Cover the springform pan tightly with aluminum foil. Use the Instant Pot trivet to lower the pan into the pot. Secure the Instant Pot lid and set the vent to the Sealing position. Cook on Manual High Pressure for 24 minutes. Once done, allow the pressure to release naturally for 10 minutes, then carefully perform a Quick Release for any remaining pressure.
- Optional Browning: Remove the springform pan from the Instant Pot. If desired, place the pan under a broiler for 3 to 4 minutes to brown the mozzarella cheese.
- Serve: Let the lasagna rest for a few minutes before slicing. Serve hot and enjoy!
Why You’ll Love This Recipe
- Time-Saving: Using the Instant Pot significantly cuts down on cooking time compared to traditional oven-baked lasagna.
- Convenient: Minimal prep and easy layering make this a fuss-free recipe.
- Flavorful: The combination of ground beef, Italian sausage, and a creamy ricotta filling ensures every bite is rich and delicious.
- Customizable: Adjust the ingredients to suit your preferences or dietary needs.

Tips
- Use a springform pan that fits comfortably inside your Instant Pot.
- Don’t skip the foil cover to prevent excess moisture from ruining the lasagna layers.
- Let the lasagna rest for a few minutes before cutting to ensure clean slices.
- Use a high-quality marinara sauce for the best flavor.
Variations and Substitutions
- Vegetarian Option: Replace the meat with sautéed vegetables like zucchini, mushrooms, and spinach.
- Cheese Variations: Swap mozzarella for provolone or fontina for a different flavor.
- Gluten-Free: Use gluten-free lasagna sheets for a gluten-free version.
- Spicy: Add crushed red pepper flakes to the meat mixture for extra heat.
FAQs
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna in the springform pan, cover it tightly, and refrigerate for up to 24 hours before cooking.
What size pan should I use?
A 7-inch springform pan fits most 6-quart Instant Pots.
Can I freeze leftovers?
Absolutely! Store cooled lasagna slices in an airtight container and freeze for up to 3 months. Reheat in the oven or microwave.
Serving
Serve this Instant Pot lasagna with a crisp green salad and garlic bread for a complete meal. Pair with a glass of red wine, such as Chianti or Merlot, for a perfect dining experience.
Suggestions
- Garnish with fresh basil or parsley for a pop of color and added flavor.
- Serve with a dollop of ricotta or a sprinkle of grated Parmesan on top.
- Double the recipe if you’re feeding a crowd and have a larger Instant Pot.
Enjoy this quick and easy Instant Pot lasagna that’s bursting with classic Italian flavors!
Instant Pot Lasagna Recipe
8
servings25
minutes35
minutesIngredients
For the Meat Sauce:
½ pound ground beef
½ pound sweet Italian sausage
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt, to taste
Pepper, to taste
For the Lasagna Layers:
6 oven-ready lasagna sheets
3 cups marinara sauce
2 cups shredded mozzarella cheese
For the Ricotta Filling:
1 cup ricotta cheese
1 large egg
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 teaspoon Italian seasoning
Salt, to taste
Pepper, to taste
Directions
- Prepare the Ricotta Filling: In a large bowl, combine ricotta cheese, egg, Parmesan cheese, shredded mozzarella, Italian seasoning, salt, and pepper. Mix well and set aside.
- Cook the Meat: Set your Instant Pot to Sauté mode. Once hot, add the ground beef and Italian sausage. Brown the meat for 3 to 4 minutes, breaking it up with a wooden spoon. Add the diced onion, garlic, Italian seasoning, salt, and pepper. Cook for an additional 2 minutes. Once fully cooked, use a slotted spoon to remove the meat mixture from the pot and set it aside. Clean the Instant Pot.
- Add Water to the Instant Pot: Pour 1 ½ cups of water into the cleaned Instant Pot. Place the trivet inside.
- Assemble the Lasagna: In a springform pan, start layering the lasagna ingredients. Begin with a layer of marinara sauce, followed by a layer of lasagna sheets (broken as needed to fit the pan), ⅓ of the ricotta filling, ⅓ of the meat mixture, and another layer of marinara sauce. Repeat this process to create three layers. Finish with a layer of marinara sauce and top with shredded mozzarella cheese.
- Cook the Lasagna: Cover the springform pan tightly with aluminum foil. Use the Instant Pot trivet to lower the pan into the pot. Secure the Instant Pot lid and set the vent to the Sealing position. Cook on Manual High Pressure for 24 minutes. Once done, allow the pressure to release naturally for 10 minutes, then carefully perform a Quick Release for any remaining pressure.
- Optional Browning: Remove the springform pan from the Instant Pot. If desired, place the pan under a broiler for 3 to 4 minutes to brown the mozzarella cheese.
- Serve: Let the lasagna rest for a few minutes before slicing. Serve hot and enjoy!

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