Quick-Cooking Lasagna

We make an effort to order food we haven’t had before whenever we go out. But each time we went to an Italian restaurant, I couldn’t help but give in to the need to sample their version of this exquisite culinary masterpiece.

The chewy, creamy, gooey, cheesy, toothsome nibbles and the rich, numerous layers of flavors that are sweet, savory, sour, and umami.

The mouthwatering nibbles that are chewy, creamy, gooey, cheesy, and have rich, complex tastes that are umami, sour, sweet, and sour.

Is it time to prepare delicious lasagna in an instant pot?

Prepare Delectable Lasagna in the Instant Pot. Rich and heavenly lasagna made in a pressure cooker, full of layers of satisfying cheese and cream. Your family will applaud this deliciously simple supper!

Instant Pot Lasagna

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 Servings 4

 Total Time 50 mins


  • Instant Pot Pressure Cooker
  • Fat Daddio 7 x 3 inch Cake Pan (removable bottom)


  • ▢8 (160g – 200g) oven-ready lasagna noodles
  • ▢2 cups (150g – 180g) Mozzarella cheese , shredded in large pieces
  • ▢¼ cup (30g – 40g) Parmesan cheese , grated
  • ▢2.5 – 3 cups (600g – 750g) meat sauce
  • Salt + pepper to taste

Ricotta Cheese Mixture

  • ▢¾ cup (200g) Ricotta cheese
  • ▢1 teaspoon (1g) Italian seasoning
  • ▢1 large egg
  • ▢⅓ teaspoon kosher salt


  • Create Ricotta Cheese Mixture: In a mixing bowl, beat one large egg, then add in ¾ cup (200g) Ricotta cheese. Season with 1 tsp (1g) Italian seasoning, ground black pepper, and ⅓ tsp kosher salt.
  • Assemble Instant Pot Lasagna: Line a 7-inch springform pan with cut-out parchment paper (optional).Break the uncooked oven-ready lasagna noodles into smaller pieces, then layer them at bottom of the pan in a single layer. Layer ⅓ portion of the meat sauce on the lasagna noodles. Layer Ricotta cheese mixture on the meat sauce, then add shredded mozzarella cheese on top. Repeat this layering cycle twice. Add ¼ cup (30g – 40g) freshly grated Parmesan cheese on the very top. Then, wrap the springform pan tightly with aluminum foil.
  • Pressure Cook Lasagna: Pour 1 cup (250ml) cold water, then place a trivet in Instant Pot. Create a sling foil, then place springform pan in Instant Pot. Close lid, then pressure cook at High Pressure for 24 minutes + 10 minutes Natural Release.*Note: Since some oven-ready lasagna noodles take longer to cook, make sure to check that the noodles are properly cooked before proceeding to the next step. If they’re still a bit firm, cover it with the aluminum foil, place it back in the Instant Pot, then Pressure Cook at High Pressure for another 5 – 6 minutes + Quick Release.
  • Optional Broil Lasagna: Preheat oven to 425°F when Instant Pot is natural releasing. Place the cooked lasagna in a 425°F oven until the cheese is browned on top (~7 – 9 mins).
  • Serve: If your meat sauce is rather liquidy or thin, let it cool so the lasagna can set and keep in shape.For an easier release, use a paring knife to gently release the Lasagna from the springform pan. Slice the glorious lasagna and serve immediately. Enjoy~ ?


Calories: 474kcal | Carbohydrates: 41g | Protein: 28g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 112mg | Sodium: 1487mg | Potassium: 691mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1340IU | Vitamin C: 10.5mg | Calcium: 494mg | Iron: 2.9mg

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