This is lasagna that hits the comfort notes without the long bake time. I built this version to rely on the Instant Pot for speed and steam, finishing under the broiler so the top gets that classic golden, bubbly crust. It’s practical, family-friendly, and forgiving—perfect for weeknights when you still want something that feels special.

I’ll guide you through exact ingredients and the step-by-step Instant Pot method I use most. There are no fancy tricks—just a reliable order of operations that keeps noodles tender, layers intact, and the cheese set without a soggy middle. Follow the steps and you’ll get consistent results.

Below you’ll find the ingredient list used as the source of truth, the complete Instant Pot directions, swaps for vegetarian and vegan diets, common mistakes and fixes, storage notes, and quick answers to the questions readers ask most. Let’s get to it.

Gather These Ingredients

1 cup Ricotta cheese — the base of the cheese layer; gives creaminess and structure.
1 large egg — helps bind the ricotta so the slices hold together when served.
1/2 cup Mozzarella cheese (shredded) — mixed into the ricotta for stretch and melt.
1/2 cup Parmesan cheese (grated) — adds savory, salty depth to the cheese layer.
1 teaspoon dried basil — herb warmth; use good-quality dried for best flavor.
1 teaspoon dried thyme — subtle earthiness that complements the tomato sauce.
1 teaspoon dried oregano — classic Italian seasoning note.
1 teaspoon Italian Seasoning — a convenient blend to round out the herbs.
1/4 teaspoon red pepper flakes — a small kick; omit if you want no heat.
1/4 teaspoon salt — seasons the cheese layer precisely.
1/4 teaspoon ground black pepper — brightens the cheese mixture.
1 pound ground beef or ground chicken or ground Italian sausage meat — your choice of protein; browns quickly in the Instant Pot.
1 tablespoon olive oil — for sautéing the meat and aromatics.
1/4 teaspoon salt — for seasoning the meat and vegetables while sautéing.
1/4 teaspoon ground black pepper — for seasoning the sautéed mix.
1 small onion (diced) — softens and sweetens during the sauté step.
1 tablespoon minced garlic — adds aromatic depth; use fresh for best flavor.
1 24 oz jar pasta sauce or marinara sauce — the tomato base for the layers; choose a style you enjoy.
9 No-boil lasagna noodles (depends on the size) — designed to soften during pressure cooking; break as needed to fit the pan.
1 cup Mozzarella cheese (shredded) — reserved for topping and finishing under the broiler.
1 1/2 cup water — required in the Instant Pot to create steam and avoid burn errors.

The Ultimate Instant Pot Lasagna Made Stepwise

In a medium bowl, combine the cheese layer: 1 cup Ricotta cheese, 1 large egg, 1/2 cup Mozzarella cheese (shredded), 1/2 cup Parmesan cheese (grated), 1 teaspoon dried basil, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon Italian Seasoning, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir until evenly combined and set aside.
Turn the Instant Pot to Sauté. When it reads hot, add 1 tablespoon olive oil to the inner pot.
Add 1 pound of your chosen meat (ground beef or ground chicken or ground Italian sausage) to the pot. Let it cook undisturbed for 1–2 minutes, then break it up with a wooden spoon and continue cooking until no longer pink.
Add 1 small onion (diced), 1 tablespoon minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper to the meat. Sauté, stirring occasionally, for 1–2 minutes, until the onion is softened.
Scoop the cooked meat mixture into a bowl and set aside.
Pour 1 1/2 cups water into the empty Instant Pot inner pot and use a spatula or wooden spoon to scrape and deglaze the bottom. Turn the Instant Pot off after deglazing. Leave the 1 1/2 cups of water in the pot.
Prepare your 7×3 springform pan or push pan (or a similarly sized pan that fits inside your Instant Pot trivet). If using foil to cover, spray one side of a sheet of foil with nonstick spray so the foil will not stick to the cheese later.
Assemble the lasagna in the pan using the 9 No-boil lasagna noodles and the 24 oz jar pasta sauce as follows:
1. First layer: Break about 3–4 of the no-boil noodles as needed and arrange them to cover the bottom of the pan.
2. Second layer: Spread about 3/4–1 cup of the pasta sauce over the noodles, smoothing to cover the noodles.
3. Third layer: Spread half of the reserved meat mixture evenly over the sauce.
4. Fourth layer: Spread half of the cheese mixture evenly over the meat.
5. Repeat layers a–d (noodles, 3/4–1 cup sauce, remaining meat, remaining cheese).
6. Final top noodle layer: Add a final layer of no-boil noodles. Press gently to compact.
7. Cover the top noodles with remaining pasta sauce. Sprinkle 1/2 cup of the 1 cup Mozzarella cheese (shredded) over the sauced top.
Cover the pan with the sprayed foil so the foil does not touch the cheese; aim for about a 1-inch gap between foil and the top of the lasagna.
Place a trivet with handles into the Instant Pot inner pot. Using oven mitts if needed, set the covered lasagna pan on the trivet and carefully lower both into the Instant Pot on top of the 1 1/2 cups of water.
Close and lock the Instant Pot lid. Turn the steam release knob to Sealing. Press Pressure Cook or Manual and set the time to 22 minutes.
When the cook cycle ends, allow a 15-minute Natural Release. After 15 minutes, turn the steam release knob to Venting to release any remaining steam, then open the lid.
Using the trivet handles or oven mitts, carefully lift the lasagna pan out of the Instant Pot and place it on a cooling rack.
Preheat the oven broiler and position an oven rack in the middle of the oven (set broiler to about 450°F if your oven indicates a temperature).
Remove the foil from the lasagna. Sprinkle the remaining 1/2 cup of Mozzarella cheese (shredded) evenly over the top.
Place the lasagna (in its pan) under the broiler for a few minutes, watching closely, until the cheese is bubbly and golden brown. Use oven mitts when handling the hot pan.
Remove the lasagna from the oven and let it rest on a cooling rack for 10–15 minutes to help it set.
Release and remove the lasagna from your pan: for a springform pan, unclip the ring and lift it away; for a push pan, follow the pan manufacturer’s instructions (you can lift and press the sides away from the base, or invert carefully onto a plate as appropriate).
Slice and serve.

What Sets This Recipe Apart

This method combines pressure cooking and broiling to deliver tender noodles and a crisp, attractive top in far less time than traditional oven-only lasagna. The Instant Pot steams the layers so the no-boil noodles hydrate evenly, while the short broil gives you the browned cheese everyone expects from a classic lasagna.

It’s forgiving. The cheese mix with an egg stabilizes the interior, so slices hold together after resting. The water and deglazing step protect the pot from burn errors—a common pain point for layered dishes in pressure cookers.

Vegan & Vegetarian Swaps

Want to make this meat-free or vegan? Here are straightforward swaps.

Vegetarian: Replace the meat with an equal volume of cooked lentils or a mix of mushrooms and chopped eggplant for a similar texture. Increase seasoning slightly to make up for the flavor difference.
Vegan: Use plant-based ricotta (store-bought or blended tofu with nutritional yeast and lemon), vegan shredded mozzarella and vegan Parmesan. Omit the egg from the ricotta mixture and add 1 tablespoon of cornstarch or blended silken tofu to help bind.
Sauce: Use a tomato-based marinara or pasta sauce labeled vegan if avoiding dairy and meat.

Essential Tools for Success

Instant Pot (6-quart or larger recommended) — for pressure cooking and consistent results.
7×3 springform pan or push pan that fits inside your pot — this size is called out in the recipe and makes removal easy.
Trivet with handles — required to lift the pan in and out of the pot safely.
Aluminum foil and nonstick spray — keep the foil from sticking to the cheese.
Wooden spoon and spatula — for breaking up meat and deglazing without scratching the pot.
Oven mitts and cooling rack — for safe handling after pressure cooking and during broiling.
Box grater or pre-shredded cheese — fresh-shredded melts best, but pre-shredded works in a pinch.

Common Errors (and Fixes)

Burn notice: Often caused by not deglazing thoroughly or using too little water. Fix: Always deglaze the pot with the 1 1/2 cups water and scrape any browned bits up before pressure cooking.
Soggy top: If the top is not broiled after pressure cooking, the surface will stay wet. Fix: Broil briefly until cheese is browned and bubbly.
Noodles undercooked: Using thicker or oversized no-boil noodles can leave them firm. Fix: Use the recommended no-boil noodles and break them to fit; ensure the pan size approximates 7×3 so layers aren’t excessively deep.
Pasta sticking to foil: If foil touches cheese it can stick. Fix: Spray the foil on the side facing the cheese so it won’t adhere.
Lasagna falls apart when cutting: Cutting too soon is the usual culprit. Fix: Let it rest 10–15 minutes after broiling so it firms up.

Seasonal Serving Ideas

Lasagna is versatile across seasons. In winter, serve with a simple arugula salad dressed with lemon and olive oil to cut the richness. In summer, pair with a chopped tomato and basil salad or grilled vegetables for freshness. For cozy autumn nights, add roasted root vegetables and a glass of medium-bodied red wine.

Behind the Recipe

I developed this version after testing for even noodle cooking and reliable texture. The Instant Pot excels at penetrating layers with steam in a short time. But pressure-cooked lasagna needs a finishing step to get that browned cheese top; hence the broiler. The cheese mixture—with egg and both Mozzarella and Parmesan—balances melt, adhesion, and sharpness so the lasagna slices neatly.

Best Ways to Store

Refrigerator: Wrap tightly or store in an airtight container for up to 3–4 days. Reheat individual slices in the microwave or in a 350°F oven until warmed through.
Freezer: Fully cool, then wrap slices in plastic wrap and foil or store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat covered in the oven at 350°F until heated through to avoid drying. For a quick option, microwave on medium power, checking frequently.

Your Top Questions

Can I use regular lasagna noodles instead of no-boil?

Yes, but par-cook them slightly to ensure they soften during the pressure-cook step. Adjust assembly so you don’t end up with too much liquid. No-boil noodles are the simplest and most consistent choice here.

Do I have to broil the lasagna?

Technically no, but broiling creates the classic browned cheese top and reduces surface moisture. If you skip broiling, expect a softer, less caramelized top.

What if my springform pan doesn’t fit?

Measure your Instant Pot’s interior first. If a 7×3 pan won’t fit, use a smaller pan and reduce the amount of noodles or layer differently. Alternatively, prepare individual portions in stainless steel cake pans that fit the trivet.

Can I double the recipe?

Doubling requires two pots or sequential cooking; stacking inside one Instant Pot won’t cook evenly. Make two separate pans or scale ingredients to a single pan size.

Final Bite

This Instant Pot lasagna gives you the comfort of a traditional dish with far less active time and babysitting. The key moments are assembling the layers thoughtfully, deglazing properly, and finishing under the broiler. Follow the steps above, let the lasagna rest before slicing, and you’ll have warm, sturdy slices with a golden top that feed a family or impress guests. Try it once and keep this method in your weeknight rotation.

Homemade Chicken Parmesan Stuffed Shells recipe photo

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The Ultimate Instant Pot Lasagna

No-boil lasagna made in the Instant Pot with a seasoned ricotta cheese layer, a browned meat sauce, and melted mozzarella on top.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: Italian

Servings: 6 servings

Ingredients

1 cupRicotta cheese
1 large egg
1/2 cupMozzarella cheeseshredded
1/2 cupParmesan cheesegrated
1 teaspoondried basil
1 teaspoondried thyme
1 teaspoondried oregano
1 teaspoonItalian Seasoning
1/4 teaspoonred pepper flakes
1/4 teaspoonsalt
1/4 teaspoonground black pepper
1 poundground beefor ground chicken or ground Italian sausage meat
1 tablespoonolive oil
1/4 teaspoonsalt
1/4 teaspoonground black pepper
1 small oniondiced
1 tablespoonminced garlic
1 24 ozjar pasta sauce or marinara sauce
9 No-boil lasagna noodlesdepends on the size
1 cupMozzarella cheeseshredded
1 1/2 cupwater

Instructions

In a medium bowl, combine the cheese layer: 1 cup Ricotta cheese, 1 large egg, 1/2 cup Mozzarella cheese (shredded), 1/2 cup Parmesan cheese (grated), 1 teaspoon dried basil, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon Italian Seasoning, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir until evenly combined and set aside.
Turn the Instant Pot to Sauté. When it reads hot, add 1 tablespoon olive oil to the inner pot.
Add 1 pound of your chosen meat (ground beef or ground chicken or ground Italian sausage) to the pot. Let it cook undisturbed for 1–2 minutes, then break it up with a wooden spoon and continue cooking until no longer pink.
Add 1 small onion (diced), 1 tablespoon minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper to the meat. Sauté, stirring occasionally, for 1–2 minutes, until the onion is softened.
Scoop the cooked meat mixture into a bowl and set aside.
Pour 1 1/2 cups water into the empty Instant Pot inner pot and use a spatula or wooden spoon to scrape and deglaze the bottom. Turn the Instant Pot off after deglazing. Leave the 1 1/2 cups of water in the pot.
Prepare your 7x3 springform pan or push pan (or a similarly sized pan that fits inside your Instant Pot trivet). If using foil to cover, spray one side of a sheet of foil with nonstick spray so the foil will not stick to the cheese later.
Assemble the lasagna in the pan using the 9 No-boil lasagna noodles and the 24 oz jar pasta sauce as follows: a. First layer: Break about 3–4 of the no-boil noodles as needed and arrange them to cover the bottom of the pan. b. Second layer: Spread about 3/4–1 cup of the pasta sauce over the noodles, smoothing to cover the noodles. c. Third layer: Spread half of the reserved meat mixture evenly over the sauce. d. Fourth layer: Spread half of the cheese mixture evenly over the meat. e. Repeat layers a–d (noodles, 3/4–1 cup sauce, remaining meat, remaining cheese). f. Final top noodle layer: Add a final layer of no-boil noodles. Press gently to compact. g. Cover the top noodles with remaining pasta sauce. Sprinkle 1/2 cup of the 1 cup Mozzarella cheese (shredded) over the sauced top.
Cover the pan with the sprayed foil so the foil does not touch the cheese; aim for about a 1-inch gap between foil and the top of the lasagna.
Place a trivet with handles into the Instant Pot inner pot. Using oven mitts if needed, set the covered lasagna pan on the trivet and carefully lower both into the Instant Pot on top of the 1 1/2 cups of water.
Close and lock the Instant Pot lid. Turn the steam release knob to Sealing. Press Pressure Cook or Manual and set the time to 22 minutes.
When the cook cycle ends, allow a 15-minute Natural Release. After 15 minutes, turn the steam release knob to Venting to release any remaining steam, then open the lid.
Using the trivet handles or oven mitts, carefully lift the lasagna pan out of the Instant Pot and place it on a cooling rack.
Preheat the oven broiler and position an oven rack in the middle of the oven (set broiler to about 450°F if your oven indicates a temperature).
Remove the foil from the lasagna. Sprinkle the remaining 1/2 cup of Mozzarella cheese (shredded) evenly over the top.
Place the lasagna (in its pan) under the broiler for a few minutes, watching closely, until the cheese is bubbly and golden brown. Use oven mitts when handling the hot pan.
Remove the lasagna from the oven and let it rest on a cooling rack for 10–15 minutes to help it set.
Release and remove the lasagna from your pan: for a springform pan, unclip the ring and lift it away; for a push pan, follow the pan manufacturer’s instructions (you can lift and press the sides away from the base, or invert carefully onto a plate as appropriate).
Slice and serve.

Equipment

Instant Pot
trivet with handles
7x3 springform pan or push pan (or similar pan that fits inside Instant Pot)
Aluminum Foil
Spatula or Wooden Spoon
Oven
Oven mitts

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