I just made Lazy Lasagna in the Instant Pot and the layers came out so saucy and sliceable it honestly makes every other lasagna recipe I own look lazy, and you need to keep scrolling to see why.

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I’m obsessed with this Instant Pot Lazy Lasagna because it’s sloppy, cheesy, and actually satisfying after a long day. I love that the layers of noodles collapse into gooey bits and the ground beef feels homey, not fussy.

And the mozzarella cheese pulls in thick strings when you dig a fork in. This isn’t delicate eating, it’s loud, tomato-splattered, hearty lasagna that fits in one pot.

I’ll take leftovers for lunch and never feel bad about it. Instant Pot Recipes saved my weeknight dinner life.

Veggie Lasagne fans, don’t be weirded out, you’ll still want a plate. No, seriously, promise.

Ingredients

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Ground beef: hearty protein, gives the dish meaty comfort.
Italian sausage: spicy fat, adds extra kick and richness.
Onion: sweet base, it softens and smells like home.
Garlic: punchy aromatics, you’ll taste it in every bite.
Marinara sauce: tomato hug that keeps everything saucy.
Water or broth: keeps noodles from drying, mild background flavor.
Lasagna noodles: chewy layers, breaks up for lazy convenience.
Ricotta cheese: creamy binder, makes things fluffy and smooth.
Egg: holds the cheesy filling together, not noticeable.
Mozzarella: gooey, melty pull factor everyone loves.
Parmesan: salty tang, sprinkles a sharp finish.
Italian seasoning: herby blend, simple way to taste Italian.
Salt: wakes up flavors, don’t skip it entirely.
Black pepper: little heat and bite, keeps it lively.
Olive oil: helps browning, gives a subtle fruitiness.
Basil or parsley: fresh green pop, brightens each serving.

Ingredient Quantities

1 pound ground beef (or 1/2 lb beef and 1/2 lb Italian sausage, if you like)

1 medium onion, finely chopped

3 garlic cloves, minced

3 cups marinara sauce (about 24 ounces)

1 cup water or low sodium broth

8 to 10 lasagna noodles, broken into thirds (regular or oven-ready)

15 ounces ricotta cheese

1 large egg, beaten

2 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese, plus extra for serving

1 teaspoon Italian seasoning

1/2 teaspoon salt, more to taste

1/4 teaspoon black pepper

1 tablespoon olive oil (for browning meat, optional)

Fresh basil or parsley, chopped, for garnish (optional)

How to Make this

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1. Turn Instant Pot to Sauté and add olive oil if using, then brown the ground beef (or beef and sausage), breaking it up with a spoon until no pink remains; add chopped onion and garlic and cook 2 to 3 minutes until softened. Drain excess fat if needed.

2. Pour in about a cup of marinara and scrape the bottom well to deglaze so you dont get a burn warning; add the rest of the marinara and 1 cup water or low sodium broth and stir.

3. In a bowl mix ricotta, beaten egg, 1/2 cup grated Parmesan, Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper until combined; set aside.

4. Break 8 to 10 lasagna noodles into thirds so they fit in the pot; they will cook and soften inside the sauce.

5. Stop the Sauté. Spoon a thin layer of sauce from the pot onto the bottom to prevent sticking, then arrange a single layer of broken noodles over the sauce, slightly overlapping.

6. Dollop half the ricotta mixture over the noodles and spread gently, then sprinkle about 1 cup of shredded mozzarella. Repeat with another noodle layer, remaining ricotta, and another cup mozzarella. Finish with any remaining noodles and sauce on top so the noodles are mostly covered.

7. Lock the lid, set the valve to Sealing, and pressure cook on High for 8 minutes. When done, do a Quick Release carefully.

8. Open the lid, stir gently to mix a bit if you like a looser texture, or leave layers intact. If the cheese on top needs more melt, sprinkle remaining mozzarella and replace the lid for 5 minutes on Keep Warm or quickly melt under a hot broiler for 2 to 3 minutes in an oven safe dish.

9. Let the lasagna sit 5 minutes before serving so it sets up a little. Serve with extra Parmesan and chopped fresh basil or parsley for color. Enjoy, and dont worry if it looks a little rustic, it still tastes amazing.

Equipment Needed

1. Instant Pot or other electric pressure cooker
2. Large skillet or the Instant Pot inner pot for browning meat
3. Wooden spoon or silicone spatula for stirring and breaking up meat
4. Medium mixing bowl and fork or small whisk for the ricotta mixture
5. Chef knife and cutting board for onion and basil
6. Measuring cups and spoons
7. Tongs or a slotted spoon for placing and arranging noodles
8. Oven safe dish or broiler-proof pan (for quick top melt)

FAQ

Q: Can I use oven ready noodles or do I need regular lasagna noodles?

A: Either works. Oven ready noodles save time because they soften faster, but regular noodles are fine if you break them into thirds and press them into the sauce so they’re submerged. If you use regular, add a tiny extra minute to the cook time if they seem firm.

Q: Do I have to brown the meat first?

A: No, but browning gives more flavor. If you skip browning, just drain the raw meat a little after saute and mix with the sauce before layering. If you brown, scrape up the browned bits with a splash of water or broth to keep that flavor in the pot.

Q: What’s the best way to avoid a burn notice in the Instant Pot?

A: Make sure there’s enough liquid under the noodles. Pour sauce and then 1 cup water or broth, and press noodles down so they touch the liquid. Don’t stir like crazy. If you get a burn warning, quick release pressure, stir gently to loosen the bottom, then run again on low pressure for a minute or two.

Q: How long should I natural release before doing a quick release?

A: Let it rest for 5 minutes after the cook cycle finishes, then carefully do a quick release. That helps the cheese set a bit without overcooking the noodles. If you want firmer layers, give it 8 to 10 minutes natural release.

Q: Can I make this vegetarian or use different cheeses?

A: Yes. Swap the meat for mushrooms, lentils, or crumbled tofu cooked with the onion and garlic. You can use cottage cheese instead of ricotta or add provolone or fontina with the mozzarella. Just keep the same liquid amounts so it cooks right.

Q: How do I store and reheat leftovers?

A: Cool, then refrigerate in an airtight container for up to 4 days or freeze for 2 to 3 months. Reheat single portions in the microwave till hot, or bake leftovers covered at 350 F for 15 to 20 minutes from thawed. A little extra sprinkle of mozzarella on top helps it look fresh again.

Instant Pot Lazy Lasagna Recipe Substitutions and Variations

Ground beef / Italian sausage: Swap with 1 pound ground turkey or ground chicken for a leaner version. You might want to add a little olive oil when cooking so it doesn’t dry out.
Ricotta cheese: Use 15 ounces cottage cheese, blended briefly for a smoother texture, or 15 ounces mascarpone for a richer, creamier filling.
Lasagna noodles: Use no-boil oven-ready noodles as written, or use broken up cooked spaghetti or penne in a pinch. If using regular noodles make sure they are submerged so they cook through.
Mozzarella / Parmesan: Swap mozzarella with provolone or fontina for similar meltiness. Use 1/2 cup pecorino romano instead of Parmesan for a sharper flavor, but start with a little less salt.

Pro Tips

1) Don’t skimp on the deglaze step. After browning meat scrape every bit off the bottom with a cup of sauce or broth so you avoid a burn warning later. If you still get a little stuck bits that’s fine, they add flavor, but burn residue will ruin the whole cook.

2) Break the noodles into thirds but stagger them when you layer. Don’t try to make perfect sheets, overlap them like shingles so there are no big gaps. If you want a looser, more casserole-like texture stir gently after cooking; if you want neat layers leave it alone and let it set.

3) Drain excess fat but keep some sauce fat for flavor. If the meat is super greasy blot most off with a paper towel, but leave a tablespoon or so in the pot so the sauce isn’t bland. Taste the sauce before adding the ricotta layer and adjust salt or Italian seasoning, you can always add but you cant take away.

4) Finish strong with resting and quick browning. Let the lasagna sit at least 5 minutes after pressure cooking so it firms up. If the top needs better-looking melty cheese toss it under a hot broiler for 2 to 3 minutes or sprinkle extra mozzarella and close the lid on Keep Warm for 5 minutes. Both work, broiler gives that golden bubbly crust.

Instant Pot Lazy Lasagna Recipe

Recipe by Francis Mead

0.0 from 0 votes

I just made Lazy Lasagna in the Instant Pot and the layers came out so saucy and sliceable it honestly makes every other lasagna recipe I own look lazy, and you need to keep scrolling to see why.

Servings

servings

Calories

570

kcal

Equipment: 1. Instant Pot or other electric pressure cooker
2. Large skillet or the Instant Pot inner pot for browning meat
3. Wooden spoon or silicone spatula for stirring and breaking up meat
4. Medium mixing bowl and fork or small whisk for the ricotta mixture
5. Chef knife and cutting board for onion and basil
6. Measuring cups and spoons
7. Tongs or a slotted spoon for placing and arranging noodles
8. Oven safe dish or broiler-proof pan (for quick top melt)

Ingredients

1 pound ground beef (or 1/2 lb beef and 1/2 lb Italian sausage, if you like)
1 medium onion, finely chopped
3 garlic cloves, minced
3 cups marinara sauce (about 24 ounces)
1 cup water or low sodium broth
8 to 10 lasagna noodles, broken into thirds (regular or oven-ready)
15 ounces ricotta cheese
1 large egg, beaten
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, plus extra for serving
1 teaspoon Italian seasoning
1/2 teaspoon salt, more to taste
1/4 teaspoon black pepper
1 tablespoon olive oil (for browning meat, optional)
Fresh basil or parsley, chopped, for garnish (optional)

Directions

Turn Instant Pot to Sauté and add olive oil if using, then brown the ground beef (or beef and sausage), breaking it up with a spoon until no pink remains; add chopped onion and garlic and cook 2 to 3 minutes until softened. Drain excess fat if needed.
Pour in about a cup of marinara and scrape the bottom well to deglaze so you dont get a burn warning; add the rest of the marinara and 1 cup water or low sodium broth and stir.
In a bowl mix ricotta, beaten egg, 1/2 cup grated Parmesan, Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper until combined; set aside.
Break 8 to 10 lasagna noodles into thirds so they fit in the pot; they will cook and soften inside the sauce.
Stop the Sauté. Spoon a thin layer of sauce from the pot onto the bottom to prevent sticking, then arrange a single layer of broken noodles over the sauce, slightly overlapping.
Dollop half the ricotta mixture over the noodles and spread gently, then sprinkle about 1 cup of shredded mozzarella. Repeat with another noodle layer, remaining ricotta, and another cup mozzarella. Finish with any remaining noodles and sauce on top so the noodles are mostly covered.
Lock the lid, set the valve to Sealing, and pressure cook on High for 8 minutes. When done, do a Quick Release carefully.
Open the lid, stir gently to mix a bit if you like a looser texture, or leave layers intact. If the cheese on top needs more melt, sprinkle remaining mozzarella and replace the lid for 5 minutes on Keep Warm or quickly melt under a hot broiler for 2 to 3 minutes in an oven safe dish.
Let the lasagna sit 5 minutes before serving so it sets up a little. Serve with extra Parmesan and chopped fresh basil or parsley for color. Enjoy, and dont worry if it looks a little rustic, it still tastes amazing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.