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Instant Pot Lasagna Recipe Easy Creamy Layers for Cozy Dinners

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A quick and easy Instant Pot lasagna recipe featuring creamy ricotta layers and savory meat sauce, perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 1 pound ground beef (or ground turkey for a leaner option)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (24 oz) jar marinara sauce
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • 15 ounces ricotta cheese
  • 1 large egg, room temperature
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1/4 cup fresh parsley, chopped (optional)
  • 9 no-boil lasagna noodles (regular or gluten-free if needed)
  • 1/2 cup water or low-sodium beef broth for steaming

Instructions

  1. Set your Instant Pot to sauté mode. Add a tablespoon of olive oil, then the chopped onion and garlic. Cook for 2-3 minutes until fragrant and soft.
  2. Add the ground beef and cook until browned, breaking it up with your spoon, about 6-8 minutes. Season with salt, pepper, and Italian seasoning.
  3. Pour in the marinara sauce and stir well to combine. Turn off sauté mode.
  4. In a bowl, combine ricotta, egg, Parmesan, half the mozzarella, and parsley. Mix gently until creamy but slightly fluffy.
  5. Spread a thin layer of meat sauce (about 1/3 cup) at the bottom of the Instant Pot insert to prevent sticking.
  6. Place 3 no-boil noodles on top, breaking to fit if needed.
  7. Spread half the ricotta mixture over the noodles, then drizzle another 1/3 cup of sauce.
  8. Repeat layering with 3 noodles, remaining ricotta mixture, and sauce.
  9. Finish with the last 3 noodles and top with remaining sauce and mozzarella cheese.
  10. Pour 1/2 cup water or beef broth around the edges (not directly on the cheese) to create steam for pressure cooking.
  11. Seal the Instant Pot lid and set to manual high pressure for 25 minutes. It will take about 10 minutes to come to pressure before cooking begins.
  12. Let the pressure release naturally for 10 minutes, then do a quick release to let out any remaining steam.
  13. Carefully remove the lid. Let the lasagna rest for 5-10 minutes to set before slicing.

Notes

Use no-boil noodles for best results; if using regular noodles, pre-cook until al dente. Let ricotta mixture come to room temperature before mixing. Spread a thin layer of sauce on the bottom to prevent sticking. Natural pressure release for 10 minutes is key to avoid mushy noodles. Leftovers keep well in fridge for 4 days or frozen for up to 3 months.

Nutrition

Keywords: Instant Pot lasagna, creamy lasagna, easy lasagna recipe, pressure cooker lasagna, weeknight dinner, comfort food

Find it online: https://sofiaspice.com/instant-pot-lasagna-recipe-easy-creamy-layers-for-cozy-dinners/