Instant Pot Lasagna is my new favorite way to make this cozy, comfort-food-style dish! Full-flavor, easy, cheesy sausage lasagna comin' right up!
Don't you just love when the weather outside seems to be whispering to you:
“Go get your baggiest, softest, least-restrictive pants on. It's time to indulge in cozy food.”
At least that's what cooler weather means to me . . .
When I think “comfort food”, lasagna is one of the first meals to come to mind. But it's gotta have depths of flavor intertwined in that overdose of cheese, so needless to say: I'm a tad picky.
This recipe has been my go-to for the past few years, even over any oven-baked version, so I'm very excited to finally have it on the ol' blog.
So in case the weather isn't speaking to you like it is for me, let me be the one to tell you:
“Go get your coziest pants on, my friend. It's time to eat your weight in pasta and cheese!”
WHY YOU WILL LOVE INSTANT POT LASAGNA
- GANG'S ALL HERE: Layers upon happy layers of sausage, noodles, cheese, and sauce. I'm not cheating you out of any of the essentials!
- FLAVOR BUSTING: I don't have patience for bland lasagna, so this one is getting a flavor upgrade by using my favorite Italian sausage, well-seasoned cheese mixture, and only the best marinara sauce.
- FAMILY-FRIENDLY MEAL: If my kids even start to whine about lasagna for dinner, I exasperatedly yell, “It's literally a giant blob of pasta, cheese, and sausage,” and that will get about any kid back on your team.
- EASY, NO FUSS: Not that a traditional baked lasagna is all that harder to stack up than this one, but this version just seems quicker and easier to throw together. Oh, and we won't be pre-cooking any pasta here today either.
- SHOWSTOPPER: Just wait for the oohs and ahhs when you take off the springform ring to show off your layered masterpiece.
HOW TO MAKE LASAGNA IN THE PRESSURE COOKER
- Brown the sausage
- Mix up the cheese layer
- Add a layer of sauce to the bottom of your pan
- Add a layer of noodles (breaking them to fit)
- Top with a layer of cheese mixture
- Top cheese with sausage; repeat 2 more times ending with a layer of sauce
- Pressure cook the lasagna, then add an extra layer of cheese on top
- If desired, throw it under the broiler or use an air fryer lid to brown the cheese
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR SUCCESS
- NO-BOIL NOODLES: I've tried this lasagna with every noodle under the sun and I always go back to the “no-boil” varieties. If you're using regular lasagna noodles, give them a soak in hot water for 10 minutes before assembling. For a whole grain version, I use brown rice noodles. They don't require any presoaking and they cook up perfectly tender.
- MEAT LOVERS VERSION: If you like an extra meaty lasagna, brown up an entire pound. We prefer a greater emphasis on the noodles and cheese, so I do a half-pound.
- BEST CHEESE: Mozzarella is a solid classic choice for lasagna, but if you can find quesadilla cheese, it creates the most amazing gooey cheese layer. You can typically find it in the Mexican cheese aisle.
- USE A GOOD SAUCE: Either be a superstar and make your own pasta sauce or use your favorite brand. I'm partial to the Bertolli brand at the moment.
- PAN SUGGESTIONS: This lasagna was a little much for the 7-inch springform pan I use for making cheesecake (the pan is actually closer to 6 inches in diameter). For this lasagna you'll want a solid 7-8 inch pan — a springform or push pan will work great. You can also make it in a cake pan, but you won't be able to remove the outside ring for that “show off” moment, but it will taste every bit as delicious. If all you have is the smaller cheesecake pan I mentioned, plan on making a 2-layer lasagna instead.
- SHOULD YOU REMOVE THE RING: I have to mention, it looks really cool to remove the ring and check out all the layers, but if you're a fan of keeping things a bit cleaner, go ahead and leave the sides on to cut and serve.
- LET LASAGNA COOL — ALWAYS: I rarely take my own advice here (I mean, how do I wait for this kind of food), but if you let the lasagna cool for 20 minutes after it's pressure cooked, it will hold together MUCH better for serving. Not to mention that everyone at the table won't be burning the roof of their mouth off either, which is always a plus.
HOW TO STORE, REHEAT, AND FREEZE
- Store: Cool leftovers to room temperature, then place in a sealed container and refrigerate for up to 4 days.
- Reheat: Warm slices of lasagna in the microwave for about 2 minutes. You could also reheat in a 350°F oven until warmed through.
- Freeze: Leftovers can be frozen in a freezer-safe container for up to 3 months. I suggest freezing them in slices for quicker thawing if you plan on pulling out a serving at a time. Let thaw in the fridge overnight, then reheat as directed above.
MAKE AHEAD TIPS
Lasagna can come together in less than 10 minutes if you have your mise en place beforehand.
Up to 3 days in advance, brown your sausage and mix up your cheese mixture. Then, on the day you want to cook it, you just layer it.
Another option is to layer the entire lasagna in a pan and store it in the fridge for a day or two before cooking it. However, if you do this, make sure your pan is 100% leakproof. I'm confident enough to do this in a cake pan, but not so much a springform pan.
WHAT TO SERVE WITH LASAGNA
- Steamed or Roasted Vegetables: Try this Vegetable Medley (you can skip the cheese sauce) or Kale. My personal favorite is Fresh Corn or roasted broccoli.
- Salad: I prefer a simple green salad with tomatoes, croutons, and ranch, but here are some fancier Salads if you're feeling ambitious.
- Bread: Breadsticks, Rosemary Asiago Bread, or Focaccia Bread are all a delicious side to the extra sauce on your plate.
- MEAT-FREE LASAGNA: You can simply omit the sausage for a meat-free version. When I do this I like to add another element, like pre-cooked butternut squash or eggplant to “beef” it up a little.
- WHITE SAUCE LASAGNA: I have yet to try this, but I think a store-bought alfredo sauce or a Homemade Alfredo Sauce would be amazing here!
Alright cozy pants friends, are you ready to grab a fork and get messy with this lasagna with me?
I can't wait for you to try out this amazing Instant Pot version of lasagna. Come back and tell me what you thought and throw in your favorite pair of pants for comfort food nights.
MORE INSTANT POT PASTA RECIPES
- Chicken Cordon Bleu Pasta
- Sun-Dried Tomato Pasta
- Sweet Corn and Tomato Pasta
- Black Pepper Noodles
- Cauliflower Mac and Cheese
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT LASAGNA
Instant Pot Lasagna
Instant Pot Lasagna to make you feel warm and cozy inside on a chilly day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Pressure Cooker
- Cuisine: Italian
- 2 tsp olive oil
- ½ – 1 pound turkey or pork Italian sausage – see note
- 2 cups ricotta cheese
- 1 ½ cups mozzarella or quesadilla cheese, divided
- ½ cup freshly grated parmesan cheese
- 1 egg
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ cup chopped basil
- 25 oz. bottle of marinara sauce or about 3 cups of homemade
- 6 – 8 no-boil lasagna noodles – see note
- Select sauté on the pressure cooker and add oil. When hot, add sausage. Brown and crumble the meat until it’s cooked through. Remove to a plate lined with paper towels to absorb the extra grease.
- In a medium bowl, stir together ricotta, 1 cup mozzarella cheese, parmesan cheese, egg, salt, pepper, and basil.
- Lightly spray a 7 – 8 inch pushpan, cake pan, or springform pan with nonstick cooking spray. Spread about ½ cup sauce in the bottom of the pan. Top with a layer of noodles (break the noodles to fit). Spread a third of the ricotta mixture over the noodles; sprinkle with a third of the sausage. Repeat the layers two more times, ending with a layer of sauce. (From bottom to top, you should have: sauce, noodles, cheese, sausage, sauce, noodles, cheese, sausage, sauce, noodles, cheese, sausage, and then any remaining sauce.)
- Add 1 cup of water to the pressure cooker pot and plate trivet inside. Place the lasagna on the trivet using a silicone or tinfoil sling for easier removal. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 25 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Carefully remove the hot lasagna. Top with remaining ½ cup of mozzarella cheese. Place under the oven broiler to brown the cheese. May also use an air fryer lid if available. Allow the lasagna to rest and cool for 15 – 20 minutes before serving.
- Be sure to use no-boil lasagna noodles. If using regular lasagna noodles, soak them in hot water for 10 minutes before assembling. For a whole grain version, regular brown rice lasagna noodles work perfectly: no soaking required.
- If you prefer an extra meaty lasagna, use a full pound of sausage. If you like your lasagna more about the cheese, go with half a pound.
- Mozzarella cheese is the classic choice for lasagna, but if you can find quesadilla cheese, it creates an amazingly gooey cheese layer. Look for it in the Mexican cheese aisle.
- This needs a 7 – 8 inch pan in order to fit all of the ingredients. If you don’t have a pan big enough, you can make a two-layer lasagna instead of a three.
- Pan options include a push pan (as long as the bottom is leakproof), cake pan, or springform pan.
- The sides of a springform or pushpan can be removed for slicing and serving, but keeping the pan together makes the cutting process a bit cleaner.
- If you plan to remove the sides, be sure to let the lasagna cool for 15 – 20 minutes so it will hold its shape once the outer ring is removed.
Keywords: Instant Pot Lasagna, Easy Lasagna, Cheesy Lasagna