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This Instant Pot recipe is filled with all the lasagna flavors you love! Layers of creamy ricotta, melty mozzarella, and ground beef seasoned with Italian herbs come together in this super easy dish!
My Instant Pot is a lifesaver for dinnertime! Instant Pot chili, meatloaf, and pork tenderloin are a few more tasty meals to add to your dinner lineup this week! Trust me, they’re as delicious as they are easy!
Instant Pot Lazy Lasagna Recipe
Look, you can’t go wrong with lasagna for dinner. Sure, you could go the traditional route spend time layering and baking (I’ve got a really good recipe for you here!) but who has time for that? This version is made more like a casserole, all cooked together. For those busy nights when you want cheesy, meaty goodness in a pinch, this Instant Pot lasagna is the answer! No tedious layering, no mess! All you have to do is throw all of your ingredients together and let your Instant Pot do its thing!
And did I mention this Instant Pot lasagna takes less than 30 minutes to make from start to finish? It’s the perfect thing to whip up for hungry kids. Tender bowtie noodles, melty cheese, marinara, and ground beef all flavored with Italian seasonings– what could be better? I can’t rave about this recipe enough. You’ve got to try it out right now! The whole family is going to love it. And if you’re looking for more easy Instant Pot recipes to save dinnertime, find my full list here!
Everything You Need to Make It
Good news is, this Instant Pot lasagna uses a lot of basic ingredients! Break out your favorite marinara and some noodles from your pantry and let’s whip this up! Measurements for each ingredient can be found below in the recipe card.
- Olive Oil: Used for cooking the beef in.
- Lean Ground Beef: You can also use ground turkey!
- Onion and Garlic Powder: Both are a must for a rich savory flavor!
- Salt and Pepper: Sprinkle some in to enhance overall flavor!
- Italian Seasoning: You can buy this at the store or use your own blend. Find my full recipe here.
- Marinara Sauce: Use your favorite brand here or make it from scratch! I always love making marinara at home for the freshest flavor.
- Bowtie Noodles: Bowtie noodles add a fun element to your Instant Pot lasagna.
- Water: Needed for cooking the pasta in.
- Ricotta Cheese: No lasagna recipe is complete without ricotta!
- Shredded Mozzarella Cheese: Mozzarella is a must. It adds that perfect melty finish!
- Parsley: Added on top for an aromatic garnish.
How to Make Lasagna in an Instant Pot
I can’t believe how easy this Instant Pot lasagna recipe is. It cooks up so quickly but has the most amazing flavor! Comfort food in a snap!
- Brown Beef: Select the saute button on the Instant Pot. Add in the olive oil and ground beef and cook for about 6-7 minutes or until browned. Season with onion powder, garlic powder, dried Italian seasonings, and salt and pepper. Stir to combine.
- Add Marinara and Pasta: Next, select the cancel button on the instant pot. Add the marinara sauce on top of the cooked meat. Sprinkle the dry pasta on top of the marinara. Just layer, do not stir.
- Cover With Water: Pour the 2 cups of water over the ingredients in the pot. There is no need to stir the ingredients. Just make sure there is enough liquid to barely cover the pasta so it cooks through. Too much liquid will result in soupy results.
- Seal and Cook: Place the lid on the Instant Pot. Make sure the vent on top is in the seal position. Cook on high pressure for 4 minutes. It will take about 10 minutes for the Instant Pot to pressurize, but the actual cook time is 4 minutes!
- Stir in Cheeses: When it’s done cooking, use the quick release on top to depressurize the Instant Pot. This will ensure the pasta doesn’t over cook. Remove the lid and stir in the ricotta cheese. Add in 1 cup mozzarella cheese, and stir to combine.
- Serve: Replace the lid for a few minutes to help melt the cheese. Garnish with fresh parsley!
Making the Best Instant Pot Lasagna
Here are a few tips and variations for you to try out with your next batch of cheesy, saucy heaven! Instant Pot lasagna has quickly become a favorite at my house, and for good reason! It’s so good you won’t be able to resist.
- Don’t Add Too Much Water: You only need to add enough water to cover and cook the noodles. If you add too much, it will become soupy. If you’re looking for lasagna soup instead, you can find that recipe here!
- Make it Spicy: Add some heat by swapping your ground beef with spicy sausage crumbles. You can also add red pepper flakes to your marinara sauce until you reach your desired flavor.
- Switch Up Pasta: Instead of bowtie noodles, try mafalda pasta instead. Mafalda looks like a mini version of lasagna, making it perfect for this recipe!
- Serve With: Complete your meal with a side of breadsticks and copycat Olive Garden salad. Both are so easy and filled with amazing flavor!
Storing Leftovers
With how cheesy and delicious this Instant Pot lasagna is, I highly doubt you’ll have leftovers. But if you do, here’s how to store it for best results!
- In the Refrigerator: In an airtight container, your Instant Pot lasagna will last for up to 5 days.
- Reheating: You can reheat your lasagna in the microwave, oven, or even your Instant Pot! Reheat for 30 second intervals until warmed through in the microwave. In the oven, cook at 350 degrees F until cheese begins to bubble. For the Instant Pot, add to basket with an additonal cup of water and cook on high pressure for 5 minutes.
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Select the saute button on the Instant Pot. Add in the olive oil and ground beef and cook for about 6-7 minutes or until browned. Season with onion powder, garlic powder, dried Italian seasonings, and salt and pepper. Stir to combine.
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Select the cancel button on the instant pot. Add the marinara sauce on top of the cooked meat. Sprinkle the dry pasta on top of the marinara. Just layer, do not stir.
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Pour the 2 cups of water over the ingredients in the pot. There is no need to stir the ingredients. Just make sure there is enough liquid to barely cover the pasta so it cooks through. Too much liquid will result in soupy results.
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Place the lid on the Instant Pot. Make sure the vent on top is in the seal position. Cook on high pressure for 4 minutes. It will take about 10 minutes for the Instant Pot to pressurize, but the actual cook time is 4 minutes!
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When it’s done cooking, use the quick release on top to depressurize the Instant Pot. This will ensure the pasta doesn’t over cook. Remove the lid and stir in the ricotta cheese. Add in 1 cup mozzarella cheese, and stir to combine.
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Replace the lid for a few minutes to help melt the cheese. Garnish with fresh parsley!
Serves: 6
Calories617kcal (31%)Carbohydrates66g (22%)Protein45g (90%)Fat19g (29%)Saturated Fat9g (45%)Polyunsaturated Fat1gMonounsaturated Fat7gTrans Fat1gCholesterol106mg (35%)Sodium1218mg (51%)Potassium1018mg (29%)Fiber5g (20%)Sugar7g (8%)Vitamin A814IU (16%)Vitamin C8mg (10%)Calcium239mg (24%)Iron5mg (28%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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