Instant Pot Lasagna (Springform Method)

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This Instant Pot Lasagna, made in a springform pan, turns out super moist with layers of pasta, sauce, meat, and cheesy goodness.

» Also try this Instant Pot Jambalaya or Instant Pot Baked Potatoes.

Lasagna in a springform pan
 

You can save a lot of time making lasagna in the Instant Pot and it turns out even better than when it’s cooked in the oven, thanks to the steam that keeps the layers moist as it cooks. You think lasagna is quick in the Instant Pot? You will love this simple lasagna soup, same ingredients only 6 minutes of cook time.

It’s easy to do. You don’t even need to boil the pasta before you start, if you use no-boil or fresh pasta sheets. You just layer the ingredients into the spring form pan, like you usually would, and then set it in the pot to cook for 20 minutes, with a 10 minute pressure release. Try these other PIP recipes.

A slice of lasagna on a plate

You can make lasagna using a store-bought sauce, which will make the preparation even easier. However, I really like using my own homemade sauce, because the flavor is so much better and you don’t get all the preservatives from the jarred sauce.

The choice is up to you, but the recipe below includes the method for making your own sauce. Feel free to substitute with any sauce you want.

Ingredients You’ll Need

As you’ll see in the list below, you can make your own homemade ingredients for many of these, like the tomato meat sauce, the lasagna sheets, and even the ricotta, but you can also purchase them all at the store, so it really comes down to how much time and effort you want to put in.

lasagna ingredients
  • Lasagna sheets: There are three ways you can go here. Using no-boil lasagna sheets is super easy because they don’t require pre-cooking. I don’t love the texture of the no-boil pasta, though. You can also pre-boil regular lasagna sheets, which only takes about 6 minutes extra time. My ultimate preference is to buy fresh lasagna sheets – best of both worlds! Alternatively, if you have the time and patience, you can make your own pasta sheets.
  • Cheese: A good quality ricotta and mozzarella cheese are very important in this recipe.
  • Ground meat: I use a mixture of ground beef and pork in my sauce. I think that gives it a really nice mix of flavor and Ground turkey or chicken will also work. You can also make it vegetarian by leaving out the meat altogether or using a mince substitute.
  • Tomatoes: A can of chopped or pureed tomatoes is all you need. Some people swear by San Marzano tomatoes. Use whatever you like.
  • Onion and garlic: Required for any Italian dish.
  • Seasoning: Italian seasoning, salt, ground black pepper, and a little bit of sugar for the sauce.

Tools You Need to Make This Recipe

How to Avoid the Burn Notice

If you’ve ever tried to make lasagna just by layering the ingredients into the inner pot, you’ve probably gotten the dreaded burn notice and had to either add a lot of liquid to it, or scrap it out and start over.

It’s not incredibly easy to cook lasagna directly in the inner pot because there’s just not enough liquid to help the pressure build. That’s why we use a spring form pan to make our lasagna. While it is *possible* for it to work directly in the pot, I don’t think it’s worth it to take the chance that it won’t work out. It creates a huge mess.

Lasagna in a springform pan

I recommend using the official Instant Pot springform pan, but any springform pan you have will work.

How to Make Instant Pot Lasagna

You can make your own sauce for this recipe, which I always do. It just tastes better to me. You’ll need around 30 minutes to make the sauce, though you can simmer it for hours, if you have the time, to develop more flavor. It’s not necessary though.

Step One: Make the Sauce

To make the sauce, sauté the ground beef, pork, and onion in a large pot over medium-high heat until browned. Lower the heat to medium and add the garlic. Cook for 1 minute. Add the remaining sauce ingredients to the pot and stir it all together. Simmer it on low for at least 20 minutes to develop some flavor. You can leave it on for 3-4 hours if you wish, but add a cover to it, so it doesn’t evaporate.

Step Two: Make the Ricotta Mixture

Before you start layering the lasagna, mix the ricotta cheese, egg, salt and Italian seasoning in a bowl. You can use a spatula to spread it onto the layers.

Step Three: Build the Lasagna

Uncooked lasagna in a springform pan

In a springform pan that fits in your Instant Pot, spread out a spoonful of meat sauce on the bottom. Fit a layer of lasagna sheets into the pan (you have to break off the corners of no-boil pasta for it to fit). 

Layer on 1/3 of the meat sauce, ricotta mixture, then shredded mozzarella cheese. Repeat the layers three times.

Step Four: Pressure Cook the Lasagna

Place the trivet in the bottom of the inner pot. Pour in 1 cup of water. Wrap the springform pan in tin foil and place it on the trivet. Close and lock the lid.

Press the Pressure Cook button and set the time to 25 minutes. After the cooking time is up, allow a 10-minute natural pressure release, then you can release the remaining pressure.

Lasagna in a springform pan in the Instant Pot

(Optional) Step Five: Brown the cheese

If you wish to brown the cheese on top, put the pan under the broiler in the oven for 3-5 minutes, until the cheese is bubbly.

Additional Notes & Tips

  • You can use fresh, no-boil, or pre-cooked lasagna noodles in this recipe. All of them work well, so it depends on your preference. Just don’t use regular lasagna noodles uncooked, because there isn’t enough moisture to cook them.
  • If you don’t have a sling for your Instant Pot, you’ll want to make a tin foil sling, so you can easily remove the pan from the Instant Pot. Without it, it can be difficult to get the pan out until it’s cooled enough to touch it.
  • You need to wrap the bottom of the springform pan in tin foil so that it doesn’t leak.
  • You can use a cake pan for this recipe, if you don’t have a springform pan. It’s just a bit harder to get the lasagna out of the pan. With the springform pan, you can just pop the latch and out comes the perfect lasagna.
A slice of lasagna on a plate

What To Serve With Instant Pot Lasagna

Although lasagna can be a meal in itself you can serve it with a variety of sides as well. For instance, serve it with roasted vegetables like carrots, fresh garden salad, or corn bread.

Try serving it with these sides that you can also make in the Instant Pot:

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A slice of lasagna on a plate

Instant Pot Lasagna

This Instant Pot lasagna, made in a springform pan, turns out super moist with layers of pasta, sauce, meat, and cheesy goodness.

Note: Made in a 6-qt Instant Pot

4.86 from 7 votes
Prep Time 25 mins
Cook Time 25 mins
Pressurize Time 15 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Italian
Servings 4 Servings
Calories 710 kcal

Equipment

Ingredients
  

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 onion chopped
  • 1 clove garlic crushed
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon white sugar
  • 28 ounce can chopped tomatoes
  • 1/2 cup tomato puree passata

For the ricotta mixture

  • 1/2 cup ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning

For the lasagna

  • 8 fresh or no-boil lasagna sheets see note 1
  • 1 cup mozzarella cheese shredded
  • 1 cup water

Instructions
 

  • Saute the ground beef, pork, and onion in a large pot over medium-high heat until browned. Lower the heat to medium and add the garlic. Cook for 1 minute.
  • Add the remaining sauce ingredients and stir together. Simmer for 20 minutes to an hour.
  • Mix the ricotta cheese, egg, salt and Italian seasoning in a bowl.
  • In a springform pan that fits in your Instant Pot, spread out a spoonful of meat sauce on the bottom. Fit a layer of lasagna sheets into the pan (you have to break off the corners of no-boil pasta for it to fit).
  • Layer on 1/3 of the meat sauce, ricotta mixture, then shredded mozzarella cheese. Repeat the layers three times.
  • Place the trivet in the bottom of the inner pot. Pour in 1 cup of water. Wrap the springform pan in tin foil and place it on the trivet. Close and lock the lid.
  • Press the Pressure Cook button and set the time to 25 minutes. After the cooking time is up, allow a 10-minute natural pressure release, then you can release the remaining pressure.
  • If you wish to brown the cheese on top, put the pan under the broiler in the oven for 3-5 minutes, until the cheese is bubbly.

Notes

  • You can use fresh, no-boil, or pre-cooked lasagna noodles in this recipe. All of them work well, so it depends on your preference. Just don’t use regular lasagna noodles uncooked, because there isn’t enough moisture to cook them.
  • Make a tin foil sling (if you don’t have a sling) to remove the pan from the Instant Pot.
    You need to wrap the bottom of the springform pan in tin foil so that it doesn’t leak.

Nutrition

Calories: 710kcalCarbohydrates: 57gProtein: 40gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 160mgSodium: 1459mgPotassium: 1061mgFiber: 5gSugar: 9gVitamin A: 802IUVitamin C: 24mgCalcium: 328mgIron: 6mg
Keyword Beef, cheese, Pasta, Pork, Tomatoes
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Lasagna in a springform pan

5 thoughts on “Instant Pot Lasagna (Springform Method)

  1. Tara says:

    5 stars
    Such amazing flavors packed into the layers of this lasagna! It looks so good and I love all the tips you shared for making it perfectly in the instant pot.

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