Instant Pot Lazy Lasagna Recipe

If you love traditional lasagna but dread the hours it takes to prep, wait till you try this Instant Pot Lazy Lasagna Recipe. It’s amazingly straightforward—without sacrificing any of those cozy, cheesy layers you crave. Seriously, I was blown away the first time I made it because it comes together so fast, and my family went crazy for it. Stick around, and I’ll walk you through all my tips to make this one a new weeknight favorite.

this Recipe

Ingredients You’ll Need

For this Instant Pot Lazy Lasagna Recipe, the ingredients are simple but thoughtfully chosen to give you that classic lasagna flavor with minimal fuss. Since everything cooks together in one pot, you’ll want marinara and broth that complement each other well, and fresh cheeses to keep it creamy.

• Lean ground beef or ground Italian sausage: I prefer a mix or just sausage for extra flavor, but lean beef works to keep it less greasy.
• Yellow onion: Adds a sweet aroma and depth, plus the diced size helps it blend well without chunkiness.
• Garlic cloves: Fresh is best here — it really spices things up in the Instant Pot.
• Chicken broth: I usually use low-sodium so I can control the saltiness after adding the marinara.
• Marinara sauce: Pick a good quality jarred sauce, or homemade if you have it on hand for an even richer taste.
• Diced canned tomatoes: Brings a great texture contrast without weighing the dish down.
• Dried herbs (basil, parsley, oregano): These are what bring that Italian essence to the whole dish.
• Red pepper flakes: Optional, but I love the little kick they add to balance the richness.
• Mafalda pasta: This short, wavy noodle is perfect here; it soaks up sauce beautifully—use 10 oz for saucier or 12 oz for a firmer finish.
• Ricotta cheese: Silky and creamy, it blends perfectly once the lasagna is cooked through.
• Mozzarella cheese: Freshly grated mozzarella melts like a dream—I never skip it on top!
• Fresh parsley and Parmesan cheese: Perfect for garnishing and adding a fresh pop at the end.

Variations

One of the things I love most about this Instant Pot Lazy Lasagna Recipe is how easy it is to customize. Whether you’re catering to dietary needs or spicing it up seasonally, there’s lots of room to play.

• Meat-free version: I’ve swapped out ground beef for chopped mushrooms and added extra veggies like zucchini or spinach for a hearty vegetarian twist that no one missed the meat in.
• Spicy kick: If you like heat, throwing in extra red pepper flakes or even a dash of cayenne can bring a new zing that wakes up the whole dish.
• Cheese swaps: Sometimes, I switch ricotta for cottage cheese if that’s what’s in my fridge, or mix in some shredded Parmesan with the mozzarella for extra depth.
• Different pasta shapes: You can replace the mafalda with penne or rotini—just adjust the cooking time accordingly (I’ll explain how down below).

How to Make Instant Pot Lazy Lasagna Recipe

Step 1: Sauté Your Meat and Aromatics

Turn your Instant Pot on “Sauté” and let it get hot (the display says “hot” when ready). Add your ground beef or sausage, sprinkle with salt and pepper, and start breaking it up with your spatula. When it’s almost cooked through, throw in your diced onion and minced garlic. Keep sautéing until the meat is browned and the onions soften nicely. I usually use kitchen tongs with a paper towel to soak up extra grease right in the pot—no need to dump the meat out. This step builds your flavor base, so don’t rush it!

Step 2: Deglaze and Layer Ingredients

Turn off the “Sauté” function and pour in just a bit of chicken broth. Grab a flat spatula and scrape the entire bottom of the pot to loosen all those lovely browned bits—that’s where the flavor hides. Add the rest of your broth, then layer in your marinara sauce, diced tomatoes, and sprinkle all the dried herbs over the top along with optional red pepper flakes. Now, lay your pasta on top, pushing it gently into the liquid but don’t stir everything. Trust me, this layering helps everything cook evenly without turning mushy.

Step 3: Pressure Cook and Finish

Seal the lid and set the valve to “Sealing.” Pressure cook on High for 4 minutes (mine calls this “Manual” but your Instant Pot may say “Pressure Cook”). It’ll take about 15 minutes to come to pressure, so get comfy or prep a salad while you wait. When it’s done, use a slow, controlled quick release for safety—trust me, it helps keep sauce from splattering everywhere. Open the lid, give everything a gentle stir, then dollop in your ricotta cheese and sprinkle on the mozzarella. I like to set the lid just slightly off for a few minutes to let the cheese melt perfectly without overcooking.

How to Serve Instant Pot Lazy Lasagna Recipe

Garnishes

I usually finish this lasagna with a sprinkle of freshly chopped parsley for brightness, and a dusting of freshly grated Parmesan cheese adds a perfect savory kick right before serving. Both make the dish pop visually and flavor-wise—totally worth the extra minute!

Side Dishes

Pair this lazy lasagna with a crisp green salad dressed simply with lemon vinaigrette or creamy Caesar, plus some crusty garlic bread for sopping up the sauce. I swear, these sides take the meal from good to restaurant-level comfort food.

Creative Ways to Present

For a cozy dinner party, I’ve served this in individual ramekins layered just like the main pot—it feels so charming and personal. You can also sprinkle some toasted pine nuts or fresh basil leaves right before serving for a seasonal flair that impresses guests.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge. I make sure to cool it to room temperature first, then refrigerate and eat within 4 days for the best flavor. The pasta keeps its texture well overnight, which is a huge plus.

Freezing

If I’m making this ahead, I freeze it in portions without the cheese topping. When ready to eat, thaw in the fridge overnight, add fresh ricotta and mozzarella, then bake or microwave until bubbly. Freezing changes the texture a bit, but the flavors hold up nicely.

Reheating

To reheat, I cover leftovers with a damp paper towel and microwave in 1-minute bursts, stirring gently between rounds. This keeps the pasta moist and the cheese creamy, so you don’t get dry edges.

FAQs

Final Thoughts

This Instant Pot Lazy Lasagna Recipe quickly became my go-to when I want comfort food fast without the hassle of layering noodles and sauces in a pan. It’s forgiving, adaptable, and truly satisfying—the kind of recipe you’ll keep coming back to whether it’s a weeknight dinner or a cozy weekend treat. Give it a try and watch how your family lights up when you bring this to the table!

Instant Pot Lazy Lasagna Recipe

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• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 4 minutes
• Total Time: 34 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: Italian

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Description

This Instant Pot Lazy Lasagna is a quick and easy one-pot meal that layers classic lasagna flavors without the fuss of traditional baking. Using lean ground beef, marinara, diced tomatoes, and short pasta cooked under pressure, this recipe delivers a saucy, cheesy comfort dish in under 35 minutes. A perfect weeknight dinner with minimal cleanup and maximum flavor.

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Ingredients

Scale 1x2x3x

Meat Mixture

• 1 lb lean ground beef or ground Italian sausage
• 1/4 teaspoon salt
• A few turns freshly ground black pepper
• 1 yellow onion, diced
• 5 cloves garlic, minced

Liquids & Sauces

• 3 cups chicken broth (can substitute water and adjust salt to taste)
• 22 oz jar marinara sauce (650 ml / 2 ¾ cups)
• 1 15oz can diced tomatoes

Seasonings

• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano
• 1/4 teaspoon red pepper flakes (optional)

Pasta

• 10–12 oz short Mafalda pasta (mini lasagna noodles; use 10 oz for saucier texture, 12 oz for less saucy. See notes for substituting different pasta.)

Cheeses and Garnishes

• 1 cup ricotta cheese (can substitute cottage cheese)
• 1 cup freshly grated mozzarella cheese
• Olive oil (optional, to sauté very lean ground beef)
• Fresh parsley and parmesan cheese for garnish (optional)

Cook Mode Prevent your screen from going dark

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Instructions

1. Sauté Meat and Aromatics: Turn on the Sauté function on the Instant Pot. When the screen says “hot,” add the ground beef seasoned with salt and pepper. Cook, breaking it into smaller pieces, until almost cooked through. Add the diced onion and minced garlic, and continue sautéing until the beef is browned and the onion is softened. Drain excess grease if needed using tongs and paper towels without removing the food from the pot.
2. Deglaze the Pot: Turn off the Sauté function and pour in a small amount of chicken broth. Use a flat-bottomed spatula to scrape up and loosen any browned bits stuck on the bottom of the pot to prevent the burn warning.
3. Add Remaining Ingredients and Layer Pasta: Add the remaining chicken broth, then top with marinara sauce, diced tomatoes, dried basil, dried parsley, onion powder, oregano, and red pepper flakes. Evenly layer the short Mafalda pasta on top, gently pressing the pasta into the liquid without stirring. The pasta does not need to be fully submerged.
4. Pressure Cook: Close the Instant Pot lid and set the vent to sealing. Select the Manual or Pressure Cook setting on High pressure and set the timer for 4 minutes (refer to notes for adjusting cook time for different pastas). The Instant Pot will take about 15 minutes to come to pressure before the cooking timer starts.
5. Release Pressure and Add Cheese: When the cooking time ends, perform a controlled quick release of the pressure, letting it out gradually to reduce splatter. Open the lid carefully, stir the contents, then mix in the ricotta cheese evenly. Top the dish with grated mozzarella cheese.
6. Melt Cheese and Serve: Set the lid on the pot askew to allow the heat to gently melt the mozzarella cheese for a few minutes. Garnish with fresh parsley and parmesan cheese if desired. Serve immediately. Store leftovers in a sealed container refrigerated for up to 4 days.

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Notes

• Pasta substitution: You can substitute 12 ounces of any short pasta, but do not use just 10 ounces if substituting. Mafalda noodles absorb more liquid than other short pastas, so reducing pasta amount in substitutions can lead to a soupy texture.
• Pasta cook time calculation: To determine pressure cook time for other pastas, take the lowest cook time listed on the package, round it down to an even number if it’s odd, then divide by two. For example, a 7-minute cook time rounds down to 6, so pressure cook for 3 minutes.
• Instant Pot models: This recipe is tested in both 6-quart and 8-quart Instant Pots.

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Nutrition

• Serving Size: 1 serving (approx. 1/6 of recipe)
• Calories: 365
• Sugar: 8 g
• Sodium: 680 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.2 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 26 g
• Cholesterol: 70 mg