Instant Pot Lasagna Casserole — Fast 20-Minute Dinner

How to Make Instant Pot Lasagna Casserole — Fast 20-Minute Dinner

1. 1

   Step 1: Sauté aromatics and brown the beef

   Turn the Instant Pot to Sauté and heat the olive oil until shimmering. Add the diced onion and cook 2–3 minutes until softened, then add the ground beef and break it up with a spoon, cooking until no pink remains. Stir in the minced garlic and cook 30 seconds until fragrant, then scrape any browned bits from the bottom of the pot.

   For this step

   • 1 tbspolive oil
   • 1 lbground beef (80/20)
   • 1 cup (diced)yellow onion, diced
   • 3 clovesgarlic, minced
   
2. 2

   Step 2: Add sauce and seasonings

   Pour in the marinara sauce and water, then sprinkle in the Italian seasoning and stir to combine. Use a wooden spoon to deglaze the bottom of the pot, loosening any stuck bits so the Instant Pot won't register a burn.

   For this step

   • 3 cupsmarinara sauce
   • 1 cupwater
   • 1 tspItalian seasoning
   
3. 3

   Step 3: Layer noodles and cheeses

   Arrange broken no‑boil lasagna sheets over the sauce in a single overlapping layer so they are mostly submerged. Drop spoonfuls of ricotta across the noodles and sprinkle about half of the shredded mozzarella evenly over the top.

   For this step

   • 6 sheetno-boil lasagna noodles, broken to fit
   • 1 cupricotta cheese
   • 2 cupsshredded mozzarella, divided
   
4. 4

   Step 4: Pressure cook

   Secure the lid and set the valve to Sealing. Cook on High Pressure for 6 minutes, then perform a Quick Release carefully when the timer finishes. Open the lid away from your face.
   
5. 5

   Step 5: Top, melt and serve

   Sprinkle the remaining mozzarella over the hot casserole and either close the lid for 3–5 minutes on Keep Warm or use Sauté on low for 1–2 minutes to melt the cheese. Let the casserole rest 2–3 minutes before scooping into portions and serving.
   

1. Turn the Instant Pot to Sauté and heat the olive oil until shimmering. Add the diced onion and cook 2–3 minutes until softened, then add the ground beef and break it up with a spoon, cooking until no pink remains. Stir in the minced garlic and cook 30 seconds until fragrant, then scrape any browned bits from the bottom of the pot.
2. Pour in the marinara sauce and water, then sprinkle in the Italian seasoning and stir to combine. Use a wooden spoon to deglaze the bottom of the pot, loosening any stuck bits so the Instant Pot won't register a burn.
3. Arrange broken no‑boil lasagna sheets over the sauce in a single overlapping layer so they are mostly submerged. Drop spoonfuls of ricotta across the noodles and sprinkle about half of the shredded mozzarella evenly over the top.
4. Secure the lid and set the valve to Sealing. Cook on High Pressure for 6 minutes, then perform a Quick Release carefully when the timer finishes. Open the lid away from your face.
5. Sprinkle the remaining mozzarella over the hot casserole and either close the lid for 3–5 minutes on Keep Warm or use Sauté on low for 1–2 minutes to melt the cheese. Let the casserole rest 2–3 minutes before scooping into portions and serving.