Instant Pot Lasagna Casserole

Have you been seen all of the lasagnas people are making in the Instant Pot, but don’t have a pot or pan that will fit into the Instant Pot yet?  Well this may be a solution for you…

I found this lasagna casserole recipe that was meant for the slow cooker and have used it for years.  Everyone raved about it and I have shared this recipe many times even tweaking it to our family’s liking.  So I thought…why not convert this recipe to my Instant Pot? I know you can convert slow cooker recipes to the instant pot making sure the cooking time is a lot less then it would be in the slow cooker.

So while my cookies were baking in the oven for my children’s classes, I decided to see how I could make my lasagna casserole work in the Instant Pot.

I pretty much followed my recipe for the slow cooker, however I had to be sure to layer the ingredients so nothing would scorch on the bottom of the pot which would cause it to keep it from coming up to pressure…and when I did it the way I did as you will see in my recipe, it comes up to pressure as it should and it came out perfectly done!

The lasagna casserole pairs really well with a nice cold salad and some wine…yes the wine was necessary today…

Hope you enjoy!

 

BTW…for those who missed the sale, the Instant Pot 7 in 1 is back on sale for $79.

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Instant Pot Lasagna Casserole

When you need a comforting pasta dish...one of my family's favorite converted from a slow cooker recipe.

Ingredients
  • 1 (24 oz) jar pasta sauce
  • 1 lb ground beef
  • 8 lasagna noodles, broken into several pieces
  • 1 yellow pepper or any other veggies you like
  • 1 orange pepper or any other veggies you like
  • 1 cup ricotta
  • 1 cup shredded mozzarella or cheddar cheese I used cheddar cheese
  • water
Instructions
  1. Press the Sauté button and wait for it to say HOT, then add in your ground beef and brown 

  2. Drain fat, press cancel, then add in the noodle pieces so that it fits nicely on top of the ground beef (you may have a second layer which is fine)

  3. Pour your water over the noodles until noodles are covered with water then add your pasta sauce

  4. Add your ricotta then your veggies

  5. Close the lid, turn your valve to seal and press Manual to 10 minutes, then natural pressure release for 10 minutes

  6. Once the pin drops, open the lid, press cancel and press Sauté again...add in your shredded cheese and stir until cheese has melted and then you are done!

 

4 comments

  • Robyn Gunderson

    Hello ~
    I’m excited to make the IP Lasagna Casserole for my very expecting DiL tomorrow, and am new to the IP. Can you tell me how much water I should expect to use? And the water will just cover the ground meat below the pasta?
    Thank you so much ~ Robyn

  • Erika

    I made this tonight. It was extremely watery. I’m disappointed. I don’t know what I did wrong. I’m thinking there was too much water in it, but it said to cover the noodles with water, which I did.

    • Hi Erika, yes all you need to do is make sure the noodles are just covered in water so it sits right on the noodles…what you can do next time is sauté off some of the water. Hope this helps!