Easy Instant Pot Lasagna (classic)
This Instant Pot lasagna has all the flavors of the classic, but cooks up without the need for an oven! Surprisingly simple to prepare and packed with delicious flavor.
- 1 lb ground beef lean; see note 1
- 2 cloves garlic minced
- 1 teaspoon oregano
- ½ teaspoon fennel crushed with the side of a knife
- ¾ teaspoon salt
- 1 teaspoon Worcestershire
- 22 oz marinara sauce 650 mL; 1 jar
- 9 oz ricotta 250 g
- ¼ teaspoon salt
- ¼ cup basil leaves
- 1 egg
- 6 oven ready lasagna noodles broken; see note 2
- 2 cups mozzarella
- 1 cup water (6 quart models) (or 1.5 cups for 8 quart models)
Sauté ground beef- Select the sauté function of your Instant Pot, and add the ground beef to the stainless steel insert. Cook, breaking the beef up with a spatula, for around 5 minutes, until the beef is mostly cooked through.Make a space in the middle of the beef, then add the garlic. Cook for one minute.Add the oregano, fennel, salt and worcestershire. Cook for another 1-2 minutes, then remove the inner pot.
Prep meat sauce- Transfer the beef mixture to a large bowl, and stir it together with the jar of marinara sauce. Set aside.
Prep ricotta- In a separate bowl, stir together the ricotta, egg, basil and salt until smooth.
Assemble- Add 1 cup (6 quart models) or 1.5 cups of water (8 quart models) to the stainless steel insert of your Instant Pot. Use a spatula to scrape any bits of beef stuck to the bottom.Add the trivet, then a 7 inch round cake pan. Layer in the following order:¼ of the sauce1-2 lasagna noodles, broken and arranged in a single layer½ of the rictotta¼ of the sauce⅓ of the cheeserepeat top the last layer of noodles with all remaining sauce and mozzarella Cook- Place the lid on the Instant Pot, position the valve to the 'sealed' position, and set it to cook on high pressure for 25 minutes.When the cooking cycle completes, allow it to naturally depressurize for 10 minutes before carefully transitioning the steam release handle into the 'venting' position. Optional- Air fry or broil- If you want the cheese to be golden and browned, you have two options:air fryer lid- If you have an air fryer lid for your Instant Pot, place it over the lasagna, programming the air fryer setting to cook at 400°F for 5-8 minutes (lift the lid to check on it a few times).oven- set your oven to broil, and carefully pull the lasagna from the Instant Pot using oven mitts- this can be a little tricky! Place the lasagna onto a baking sheet and broil for 3-5 minutes, until cheese is golden and bubbly.
Rest- Make sure you rest the lasagna for 10-20 minutes before slicing into it. This helps the liquids settle and absorb in. The first slice is the hardest to remove, but it scoops easier after that!
1- you can swap the ground beef with ground turkey or beyond beef
2- oven-ready lasagna noodles are the only type that has been tested in this recipe; use boil noodles or fresh pasta at your own risk
3- nutritional information is for ⅙ of the recipe batch
Cover the cake pan or portion slices out into single serve portions. Refrigerate for up to 4 days.
Freeze in single serve portions for up to 3 months; thaw overnight in the fridge.
Heat in the microwave until steaming hot.
Serving: 1slice; see note 3 | Calories: 417kcal | Carbohydrates: 9g | Protein: 28g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1273mg | Potassium: 652mg | Fiber: 2g | Sugar: 5g | Vitamin A: 991IU | Vitamin C: 8mg | Calcium: 318mg | Iron: 3mg