Description
Easy Instant Pot Lasagna layered with cheese, meat, and sauce for a comforting, homemade dinner made faster.
Ingredients
Scale
Cheese Layer
- 1 cup ricotta cheese
- 2 large eggs
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Meat Layer
- 1 pound ground beef
- 1 small onion, diced
- 1 tablespoon minced garlic
- 1 (24-ounce) jar pasta sauce
Additional
- 9 no-boil lasagna noodles (depending on size)
- ½ cup shredded mozzarella cheese (for topping)
For Cooking
- 1½ cups water
Instructions
- In a bowl, combine ricotta, eggs, mozzarella, basil, oregano, thyme, Italian seasoning, salt, and pepper. Mix until smooth.
- Set the Instant Pot to Sauté mode. Brown the ground beef, breaking it apart as it cooks.
- Add diced onion and cook until softened, about 3–4 minutes.
- Stir in minced garlic and cook for 30 seconds.
- Add pasta sauce and mix well. Turn off sauté mode.
- Add 1½ cups of water to the Instant Pot and stir gently.
- Break lasagna noodles as needed to fit and layer them over the meat sauce.
- Spread half of the ricotta mixture over the noodles.
- Repeat layers until ingredients are used, ending with meat sauce.
- Sprinkle remaining ½ cup mozzarella on top.
- Seal the lid and cook on High Pressure for 25 minutes.
- Allow a Natural Pressure Release for 10 minutes, then vent remaining pressure.
- Let rest for 10 minutes before slicing and serving.
Notes
Resting helps the layers set for cleaner slices.
Avoid stirring after layering to prevent noodles from clumping.