I was amazed how quick and easy it was to make lasagna in the Instant Pot. You will definitely need an insert though. I tried to make it without the insert and kept getting a burn message. I was able to change the setting on the Instant Pot to slow cook, but I wanted my lasagna ten minutes ago, so I bought the Fat Daddio Springform for the next time. I got this lasagna recipe from The Wicked Noodle, but I substituted the Italian sausage for ground turkey. Super good!!


  • 1 lb ground Italian sausage
  • 1 cup ricotta cheese
  • 1/2 cup shredded Parmesan cheese
  • 1 egg
  • 1/2 tsp coarse salt and freshly ground black pepper
  • 1/3 package oven-ready lasagna noodles
  • 1 25- oz jar high-quality marinara or spaghetti sauce
  • 2 cups shredded whole milk mozzarella cheese
  • 2 T chopped fresh basil


  1. Press “Saute” to preheat your Instant Pot. When the word “hot” appears on the display, add the sausage until browned and crumbled. Turn off IP and remove sausage with a slotted spoon (discard grease).
  2. In a small bowl, mix together the ricotta cheese, egg and parmesan until smooth.
  3. Grease a round 7-inch baking pan. Place a thin layer of sauce onto the bottom of the pan. Top with one layer each of lasagna noodles, ricotta mixture, sausage then shredded cheese. Every time you add a layer of noodles, gently press down so lasagna compresses slightly. Continue layering twice more (sauce, noodles, ricotta, sausage, cheese), ending with a final layer of just sauce and cheese (I like to make my top layer of cheese the thickest).
  4. Pour 1 1/2 cups of water into the bottom of the Instant Pot, then place the trivet inside. Make a foil sling out of tinfoil (a long piece of tinfoil folded twice lengthwise) and place baking pan on top. Cover baking pan with additional foil (spray it with a little cooking spray so cheese doesn’t stick), then, using the sling, carefully set the pan onto the trivet, folding down any tinfoil so that it doesn’t interfere with closing the lid.
  5. Close the lid, press “Manual” and immediately adjust the timer to 20 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
  6. When time is up, allow to IP to naturally release pressure for 10 minutes, then open the IP using “Quick Pressure Release”. Using the foil sling as “handles”, carefully remove lasagna from IP. Remove foil, and pop under the broiler a few minutes to brown cheese. Allow to rest for 10 minutes, then serve. Top with freshly chopped basil, if desired.