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Close up view of a slice of Instant Pot lasagna on a white plate

Instant Pot Lasagna

Cheesy lasagna is even easier when you make it in the Instant Pot! This one-pot meal layers rich marinara, creamy ricotta filling, tender lasagna noodles, and a savory ground beef & sausage filling for a quick Italian dinner the whole family will love.
Course Main Course
Cuisine Italian
Keyword one pot meal, pasta recipe, pressure cooker
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8
Calories 474kcal


  • Large bowl
  • Instant Pot or pressure cooker
  • Wooden spoon
  • Slotted spoon
  • 7x3 springform pan (or other size that fits Instant Pot)
  • Aluminum Foil
  • Instant Pot trivet
  • Broiler (optional)


  • ½ pound ground beef
  • ½ pound sweet Italian sausage
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • salt to taste
  • pepper to taste
  • 6 oven-ready lasagna sheets
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella

For the Ricotta Filling

  • 1 cup ricotta cheese
  • 1 large egg
  • ½ cup grated parmesan cheese
  • ½ cup shredded mozzarella
  • 1 teaspoon Italian seasoning
  • salt to taste
  • pepper to taste


  • In large bowl, mix together ingredients for ricotta filling. Set aside.
    Ricotta filling for Instant Pot lasagna in large glass bowl
  • Set Instant Pot to Sauté mode. When hot, add ground beef and sausage. Brown 3 to 4 minutes, breaking up meat with wooden spoon. Add diced onion, Italian seasoning, salt, and pepper to Instant Pot and stir quickly. Cook 2 additional minutes.
    Meat filling for Instant Pot lasagna in Instant Pot
  • Once meat is browned, use slotted spoon to remove everything from Instant Pot. Set aside food and quickly clean Instant Pot, then add 1 ½ cups water to pot.
  • Starting with marinara, layer all lasagna ingredients in springform pan, alternating until all ingredients have been used. Layers should be marinara, lasagna sheets, ⅓ of total ricotta filling, ⅓ of total ground beef mixture, and ⅓ of total marinara sauce. Break up lasagna sheets as needed to fit in pan.
    Bottom layer of lasagna in springform pan
  • Repeat step 3 for a total of 3 layers of each ingredient, then top with shredded mozzarella.
    Mozzarella-topped lasagna in springform pan
  • Cover pan with aluminum foil. Use Instant Pot trivet to lower pan into Instant Pot, then cover pot with lid and secure with vent in Sealing position.
    Springform pan covered with aluminum foil lowered into Instant Pot
  • Set Instant Pot to Manual High Pressure and cook 24 minutes. After cook time is up, Natural Release pressure for 10 minutes, then carefully Quick Release any remaining pressure. Carefully remove trivet and springform pan from Instant Pot.
    Instant Pot lasagna in springform pan
  • Optional: place pan under broiler for 3 to 4 minutes to brown mozzarella cheese. Serve hot.
    Instant Pot lasagna with browned mozzarella cheese in springform pan


  • This recipe was tested and perfected using a 6-quart Instant Pot. You may need to make small adjustments depending on the size of your Instant Pot, mainly to the size of the springform pan and the amount of water used. Cook times should stay the same regardless of pressure cooker size.
  • Make it Gluten Free: Use gluten-free lasagna sheets and a gluten-free marinara.
  • Make it Vegetarian: Use a ground beef substitute in place of the ground beef + sausage filling.
Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 8. Result will be the weight of one serving.


Serving: 1serving | Calories: 474kcal | Carbohydrates: 19g | Protein: 28g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 892mg | Potassium: 301mg | Fiber: 2g | Sugar: 1g | Vitamin A: 470IU | Vitamin C: 2mg | Calcium: 350mg | Iron: 2mg | Net Carbs: 17g