Instant Pot Lazy Lasagna Recipe hits every comfort-food button without the fuss of layering and baking. I load the pressure cooker, press a button, and dinner slides onto the table in under 30 minutes. I keep this one in my weeknight rotation because it tastes like a Sunday moment, minus the marathon. You’ll find tender noodles, rich marinara, and creamy cheese in every scoop.
Easy Instant Pot Lazy Lasagna Recipe
I built this recipe for pure convenience and big flavor. The Instant Pot softens broken lasagna noodles right in the sauce, so you skip boiling and draining. The meat browns in the same pot, which means fewer dishes and more couch time. Kids dig the cheesy top, and adults appreciate that deep, slow-simmer vibe without the wait.
I cook this on hectic nights when the fridge looks sparse and the clock looks rude. A jar of marinara, some pantry pasta, and a handful of cheese pull everything together. I tuck a salad on the side and call it a balanced feast. Leftovers heat up beautifully for next-day lunches.
Ingredients You’ll Need
- 2 tablespoons olive oil
- 1 pound Italian sausage or lean ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 jar (24 ounces) marinara sauce
- 2 to 2 1/2 cups water or low-sodium beef/chicken broth
- 12 ounces lasagna noodles, broken into 2–3 inch pieces (or mafalda corta)
- 1 cup whole-milk ricotta or cottage cheese
- 2 cups shredded mozzarella, divided
- 1/3 cup grated Parmesan, plus more for serving
- Fresh basil or parsley for garnish
Note: These amounts fit a 6‑quart Instant Pot. Scale up the liquid slightly if you use an 8‑quart.
How to Make Instant Pot Lazy Lasagna
- Brown the meat
- Set the Instant Pot to Sauté (Normal). Add olive oil, onion, and a pinch of salt; cook 3–4 minutes.
- Add garlic and Italian seasoning; cook 30 seconds.
- Add sausage or beef; cook until deeply browned, 5–7 minutes. Drain excess fat if needed.
- Deglaze the pot
- Press Cancel. Add 1/2 cup water or broth.
- Scrape up every browned bit with a wooden spoon.
- Layer the pasta and sauce (do not stir)
- Scatter broken lasagna noodles over the meat in an even layer.
- Pour in marinara, then the remaining water/broth around the edges.
- Press noodles down gently so liquid touches them. Do not stir.
- Pressure cook
- Lock the lid and set the valve to Sealing.
- Pressure Cook/Manual on High for 5 minutes.
- Quick release the pressure. Stir to combine and check noodle doneness.
- Make it cheesy
- Stir in ricotta (or cottage cheese), 1 1/2 cups mozzarella, and Parmesan until creamy.
- Taste and adjust salt and pepper.
- Sprinkle the remaining 1/2 cup mozzarella on top. Cover with the lid (no pressure) for 2–3 minutes, or use Keep Warm to melt.
- Finish and serve
- Swirl in a splash of water if the sauce feels too thick.
- Top with basil or parsley.
- Scoop into bowls and add an extra shower of Parmesan.
Variations I’ve Tried
- Meat options: Use ground turkey, chicken sausage, or a 50/50 beef‑sausage blend.
- Vegetarian: Swap meat for mushrooms and zucchini; sauté until browned for deep flavor.
- Dairy swaps: Use cottage cheese instead of ricotta, or add a dollop of mascarpone for extra creaminess.
- Gluten-free: Use gluten-free lasagna noodles; reduce pressure time to 4 minutes and check texture.
- Extra veg: Fold in a few handfuls of baby spinach after pressure cooking; the heat wilts it fast.
- Spicy kick: Add Calabrian chili paste or more crushed red pepper.
Pro Tips
- Break noodles into uniform pieces so they cook evenly.
- Measure the pasta by weight for consistent results.
- Cover the noodles with liquid but avoid a soupy pot; the cheese thickens the sauce at the end.
- Jar sauce varies in salt. Taste before adding more.
- If you get a burn warning, release pressure, open, add 1/2 cup water, scrape, and resume cooking.
- For a baked top, transfer to a broiler-safe dish, add extra mozzarella, and broil 2–3 minutes.
What to Serve with Instant Pot Lazy Lasagna
- Garlicky green salad with lemon vinaigrette
- Roasted broccoli or asparagus
- Garlic bread or buttered sourdough
- A simple antipasto plate with olives and marinated peppers
- Red wine like Sangiovese, or a chilled Italian soda for a non-alcoholic sip
Make-Ahead and Storage
This Instant Pot lazy lasagna reheats like a champ, so I pack lunches straight from the pot.
- Make-Ahead: Cook the recipe, cool it, and portion for the week. For a freezer kit, brown the meat with onion and garlic, cool, and bag it with seasonings; keep noodles and sauce separate. Thaw in the fridge overnight, then cook as directed.
- To Refrigerate: Store cooled lasagna in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze portions for up to 3 months. Thaw in the fridge overnight.
- To Reheat: Warm in a skillet over medium heat with a splash of water, bake at 350°F, use the air fryer at 350°F, or microwave in 30‑second bursts until hot and melty.
Ingredients
Instructions
- Set the Instant Pot to Sauté mode. Add ground beef and cook until browned, breaking it up as it cooks.
- Add onion and garlic. Sauté for 2-3 minutes until fragrant.
- Pour in marinara sauce and water. Scrape the bottom to prevent sticking.
- Add broken lasagna noodles, ensuring they are submerged in liquid but not stirred too much.
- Sprinkle in Italian seasoning, red pepper flakes, and season lightly with salt and pepper.
- Seal the Instant Pot and cook on Manual (High Pressure) for 5 minutes. Perform a quick release after cooking.
- Stir in ricotta cheese, half of the mozzarella, and half of the Parmesan until creamy and combined.
- Sprinkle remaining mozzarella and Parmesan over the top. Close the lid and let sit for 2-3 minutes to melt the cheese.
- Garnish with fresh basil if desired. Serve warm.
Notes
Feel free to substitute ground turkey or Italian sausage for beef. Add a handful of spinach or mushrooms for extra veggies. Adjust seasonings to taste.