Instant Pot Lasagna

Instant Pot Lasagna. It sounds weird, but it works. If you're looking for a smaller lasagna for 2 to 3 people, try this Instant Pot Lasagna. You won't be able to tell the difference from oven baked!

Jump to:

• Why make Instant Pot Lasagna? Does it really work?
• Ingredients Notes
• How to Build the Layers of Lasagna - in Pictures
• Equipment
• Tip: Getting the Lasagna out of the Pan
• Storing and Reheating Leftover Lasagna
• Ingredients
• Instructions
• Instant Pot Lasagna
• Related Posts
• 💬 Comments

As usual, I'm behind the trend - Pinterest was all over Instant Pot Lasagna years ago. At the time, I pooh-poohed the idea. "Why not just make lasagna in the oven?" I said to myself. Well, after years of questions from readers, I finally decided to give it a try.

Why make Instant Pot Lasagna? Does it really work?

So, Why bother? Why make Lasagna in the Instant Pot?

Two reasons:

1. Instant Pot Lasagna tastes great. It's as good as oven-baked.
2. Portion control. While I love leftover lasagna, my kids are all away in college. I'm only cooking for two, so I need recipes sized for me and my wife. Instant Pot Lasagna in a 7-inch springform pan is the perfect size for a two-person meal, with just enough leftovers for us. (I always want leftover lasagna, it freezes so well.)

Now, does that mean I couldn't make the same recipe on the stove? Of course, I could just pop this in the oven, but my Instant Pot does a fantastic job of simulating that oven baking.

Ingredients Notes

Sauce options

In the recipe, I make a simplified version of my Instant Pot Sausage Ragu using jarred marinara sauce. If I have leftover Instant Pot Sausage Ragu, I'll use that instead. If you are looking for a vegetarian version of the recipe, skip the sausage or use my Pressure Cooker Tomato Sauce.

For the simplest, dump-and-serve version of this recipe, don't make sausage sauce; just use a 24-ounce jar of marinara sauce from the grocery store.

Meat options

I like using sausage in quick sauce recipes because it comes pre-seasoned. You can substitute any ground meat, like ground beef or ground turkey. If you use plain ground meat, sprinkle it with ½ teaspoon of fine sea salt to make up for the extra seasoning you would get in sausage.

Vegetarian version

As I said above, in Sauce options, skip the sausage. You can also substitute 24 ounces of (meatless) marinara sauce for the meat sauce in the recipe.

Skip the heat

I like a hint of heat in my pasta sauce. If you don't want any heat, skip the red pepper flakes. (Or pass them at the table so people can add them to their liking.)

No-Boil Noodles

No-boil noodles are the key to this recipe. The only trick is making the square noodles fit in the round pot. I break them up and lay them in the pan in a slightly overlapping single layer, using the broken pieces like a jigsaw puzzle to cover any holes in the pasta. Regular lasagna noodles need to be boiled first (according to the package directions) if you're going to use them in this recipe. (If you don't boil regular lasagna noodles, they will suck up all the liquid in the sauce, making a very dry lasagna).

How to Build the Layers of Lasagna - in Pictures

Step 0: picture not shown - spray the cheesecake pan with spray oil, and spread ¼ cup of sauce on the bottom of the pan in a thin layer.

Equipment

I'm using a pot-in-pot technique, so the key equipment for this recipe is a round 7-inch by 3-inch cheesecake pan and a rack to hold it above the water.

• 6-quart pressure cooker (I love my Instant Pot(s))
• Round 6-inch by 3-inch springform pan or cheesecake pan (my favorite is this aluminum 7-inch by 3-inch cheesecake pan from Fat Daddio's)
• 7-inch parchment rounds (optional, but they help keep the lasagna from sticking to the pan)
• Rack and Baking sling (You can make a sling with aluminum foil and use the rack that came with your pressure cooker. But, a silicone rack with sling handles, like this pressure cooker bakeware sling from Oxo, makes lifting the pan in and out of the pressure cooker easy.)

Tip: Getting the Lasagna out of the Pan

One of the tricks to this recipe is getting the lasagna out of the pan. My recommended pan, the Fat Daddio Cheesecake Pan, has a round bottom insert that sits in the pan. You push straight up from the bottom to remove the lasagna.

To make this easier, I use a coffee mug (see the picture above). I set the mug on a plate, then set the lasagna pan on the mug, loosen the sides by running a knife around the edge, then push down gently on the side of the pan to slide the lasagna loose. (I use heat-safe silicone pinch mitts to lift the lasagna to a serving platter after it is loose.)

If you can, let the lasagna rest for 10 to 30 minutes before removing, so it will set up.

Storing and Reheating Leftover Lasagna

Leftover lasagna is fantastic. I store leftovers in 2-cup containers, which will last for a few days in the refrigerator or up to six months in the freezer.

Reheating one serving

If I am only reheating one container, I use the microwave. Be patient when reheating because it will take a long time to get the frozen center of the lasagna to thaw out. My trick is to microwave the lasagna until it is thawed on the outside. Then, I cut the lasagna in half, scoop out the halves, and swap their position in the container, moving the frozen center to the two outside edges. Then I start microwaving again, heating until the lasagna is hot all the way through.

Reheating more than one serving

If I am reheating a bunch of servings, I'll switch to the oven. (My 2-cup Pyrex containers are oven-safe). I microwave each serving for 5 minutes on "defrost" mode, then cover with foil and transfer to a 350°F oven. The single-serve lasagnas will take 30-45 minutes to heat all the way through in the oven.

Ingredients

Sausage Sauce (or use 24 ounces of my Easy Instant Pot Sausage Ragu)

1 tablespoon olive oil

1 small onion, diced

1 clove garlic, minced

8 ounces Italian Sausage

½ teaspoon Italian seasoning

¼ teaspoon crushed red pepper flakes (optional)

24 ounces Marinara sauce (or use my Pressure Cooker Tomato Sauce)

Lasagna assembly (adapted from my

1 (8-ounce) package No-Boil Noodles (Uses 8 of the no-boil noodles)

7- to 8 ounces of ricotta cheese

8 ounces shredded mozzarella cheese

2 ounces grated parmesan cheese

Minced fresh basil (optional, for garnish)

Instructions

Make the sausage sauce (optional, or use a 24-ounce store-bought jar of sauce)

In an Instant Pot set to Sauté mode-high, heat the tablespoon of olive oil until it shimmers. (Use medium-high heat in a stovetop PC). Add the onion, garlic, sausage, ½ teaspoon Italian seasoning, and red pepper flakes. Cook, stirring often with a flat-edged wooden spoon and breaking up the sausage until it loses its pink color, about 5 minutes. Pour in the Marinara sauce, bring to a simmer, then remove the inner pot liner from the heat. (If you use the same inner pot liner for the lasagna, pour the sauce into a bowl and rinse the inner pot liner.)

Assemble the lasagna

Spray the inside of a 7-inch springform pan with spray oil. (If you have 7-inch parchment rounds, put one in the bottom of the pan and spray it with oil.) Spread ½ cup of the sausage sauce over the bottom of the pan. Break 2 of the lasagna noodles into pieces and lay on top of the sauce in an even layer.

We will build the lasagna with layers of ricotta, sausage sauce, mozzarella, and noodles. Spread ⅓ of the ricotta over the noodles, spread ½ cup of the sausage sauce over the ricotta and sprinkle ¼ of the mozzarella (2 ounces) over the sauce. Top with 2 more lasagna noodles, broken up to fit, to finish the first layer.

Repeat 2 more times:

• ⅓ of the ricotta, ½ cup of the sausage sauce, 2 ounces of mozzarella, a layer of noodles
• ⅓ of the ricotta, ½ cup of the sausage sauce, 2 ounces of mozzarella, a layer of noodles

Spread the rest of the sauce over the noodles, then top with the rest of the grated parmesan and the remaining mozzarella. Wrap the entire springform pan with aluminum foil, sealing it shut.

Pressure cook on a rack for 30 minutes with a 15-minute natural release.

Set the cooking rack or baking sling in an Instant Pot or other pressure cooker, then pour in 1 cup of water. (If your rack or baking sling does not have handles, make an aluminum foil sling to lift the lasagna pan: fold a 2-foot-long piece of aluminum foil over a few times until it is a long strip about 4 inches wide.) Center the lasagna pan on the rack or sling and carefully lower it into the pot so the rack holds it above the water. Lock the lid and pressure cook on high pressure for 30 minutes in an Instant Pot or other electric PC (use Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot) or 24 minutes in a stovetop PC. Let the pressure come down naturally for 15 minutes, then quick release any remaining pressure.

Serve and enjoy!

Unlock the lid and lift the lasagna pan out of the pot. Open the foil on top and run a paring knife or small frosting spatula around the edge of the pan to loosen the lasagna from the sides. (If you have time, rest the lasagna for 10 to 30 minutes before continuing. It will be very loose if you cut into it immediately.)

Carefully remove the lasagna from the springform pan. (My springform pan has solid sides and a push-up bottom, so I put an upside-down coffee mug on a large plate, then lower the springform pan onto the mug, pushing the base of the pan up from the bottom and lifting the lasagna out of the pan.)

Transfer to a large serving plate and cut the lasagna into wedges; I like the portion size when I cut it into 4 pieces. (Optional: Sprinkle each piece with some minced basil or red pepper flakes). Serve and enjoy!

Print

Related Posts

For more Italian Instant Pot recipes, try my Instant Pot Braciole in Sauce, Pressure Cooker Baked Ziti, or Instant Pot Pasta Fagioli (Italian Pasta and Bean Soup, AKA Pasta Fazool). For some other sauces, try my Easy Instant Pot Sausage Ragu (Sausage Pasta Sauce), Pressure Cooker Italian Sunday Gravy, or Slow Roasted Tomato Sauce. If you're looking to cook this recipe in the oven, see my Baked Lasagna with Sausage Sauce.
If you're looking for something else, here is my index of Instant Pot and Pressure Cooker Recipes.

Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.