Easy Instant Pot Lazy Lasagna Casserole
Instant Pot lasagna casserole is made with no pan, so it’s a cheater lasagna that’s super easy to make!
This Instant Pot lazy lasagna is full of tender noodles, savory sauce, chunks of beef, and lots of cheese!
You don’t even need a springform pan to make it, and it comes together quickly for a tasty meal.
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UPDATED July 29, 2024 with new photos and more detailed instructions.
Lasagna is comfort food at its finest, isn’t it?
While it isn’t the most difficult meal to make, traditional lasagna does require a bit of preparation and assembly, so it sometimes feels like a “labor of love.”
I do love making homemade lasagna from time to time, because it is special (and delicious!).
But sometimes, we moms just don’t have time to do all of that work, especially after a busy day.
That’s why the Instant Pot is going to be your best friend on days when you just need to whip up something quick and easy to feed your family!
Having a few Instant Pot recipes for busy weeknights is a game-changer.
You’re going to love this easy recipe for cheesy Instant Pot lazy lasagna casserole— it’s a delicious meal that comes together quickly and easily.
It’s sure to become one of your favorite Instant Pot recipes made with ground beef!
For another easy shortcut meal, you can make Instant Pot ravioli lasagna using frozen ravioli!
How to Make Instant Pot Lasagna Without a Pan
Now, you certainly can make a layered lasagna in the Instant Pot, which usually requires a springform pan or other baking pan and cooks using the “pot in pot method.”
That would be more similar to a classic lasagna.
But because we are aiming for simple here, this recipe is for a deconstructed lasagna, sometimes known as “lazy lasagna” or “cheater lasagna!”
It’s basically a lasagna casserole of sorts.
It’s all the flavors of lasagna, but in an Instant Pot version that cooks together.
Ingredients You’ll Need:
- Ground beef
- Radiatore pasta (or other medium pasta)
- Spaghetti sauce
- Beef broth
- Garlic powder
- Italian seasoning
- Ricotta cheese
- Mozzarella Cheese
How to Make this Instant Pot Lazy Lasagna Recipe:
(Full printable recipe card is available below)
Cook the beef. First, you’ll use the Saute function to brow some ground beef in the insert pot of the Instant Pot.
Be sure to scrape up any browned bits so you don’t get the burn notice during cooking.
If you’re using extra-lean ground beef, you may need to add some olive oil first to keep it from sticking to the bottom of the pot.
Otherwise, drain grease after cooking and add the beef back to the insert pot.
Add noodles, liquids, and seasonings. Next, add some noodles on top.
I used radiatore noodles, because they sort of look like rolled up miniature lasagna noodles (how cute are they?!).
You could also use mafalda pasta (or any other medium pasta shape, such as rotini or penne).
Pour some marinara sauce, beef broth, and seasonings over the noodles.
Give it a very gentle stir, just to ensure the pasta noodles are under the liquid. You’re not trying to mix everything together at this point.
Pressure cook and add ricotta afterward. Cook at high pressure for 4 minutes.
Then, you’ll allow a 5 minute natural release, followed by a quick release of remaining pressure.
Give everything a good stir, then add in some ricotta cheese (‘m not a big fan of cottage cheese, so I use ricotta).
Stir until the ricotta is melted into the sauce.
Add mozzarella. Next, you’re going to sprinkle in a good bit of shredded mozzarella cheese.
Stir it until it’s melted well (shredding your own cheese will help it melt better!).
Once that’s melted in, sprinkle the top of the casserole with more mozzarella.
Then close the Instant Pot lid and let the residual heat melt the cheese on top.
Now it’s ready to serve!
If you’d like, top with some Parmesan cheese and fresh basil, then serve alongside some garlic bread and you’re set.
It’s the perfect meal for the whole family, courtesy of your pressure cooker!
More Instant Pot Pasta Recipes:
- Instant Pot Creamy Tortellini with Sausage
- Instant Pot Beef Enchilada Pasta
- Instant Pot Spaghetti with Meat Sauce
- Instant Pot Fettucine Alfredo with Chicken
- Instant Pot Pumpkin Macaroni and Cheese
Tips for Making Perfect Instant Pot Lazy Lasagna
- The order in which you put the ingredients in the pot makes a difference. Keep the beef on the bottom and the pasta on the top.
- If you are using a different shape of pasta, my general rule of thumb for cooking pasta in the Instant Pot is to take the cook time from the box, cut it in half, then subtract one minute. The resulting number is the high pressure cook time in the Instant Pot!
- Allowing a 5-minute natural release helps to ensure that the ingredients don’t spew out of the vent.
- When you first remove the lid, the contents will appear a little soupy. That’s perfectly normal! After you add the cheeses and let it set for a few minutes, it will be just right.
- The ricotta and shredded cheese are added after cooking, because dairy can curdle or get clumpy when cooked under pressure. Adding them at the end ensures that they melt evenly, so you end up with cheesy goodness!
Notes and Adaptations for Instant Pot Lasagna Casserole:
- I used ground beef, but you could use ground turkey or ground Italian sausage if you prefer (or a mix of the two).
- If you want to add some diced onion (I prefer using a sweet yellow onion), you certainly can–simply add it while browning the meat. You could also add in diced bell pepper if you want.
- If you can’t find radiatore or mafalda pasta, you can use a different medium-sized pasta variety, such as penne pasta or rotini.
- Leftovers can be refrigerated in an airtight container.
Recommended Equipment:
- Instant Pot (I have the DUO60 model) or other electric pressure cooker
- Box grater for shredding your own cheese (it will melt better that way!)
Instant Pot Lazy Lasagna Casserole
Make Instant Pot lasagna the lazy way! This cheater lasagna casserole doesn't require a pan, and it's super easy, quick comfort food!
Ingredients
- 1 lb ground beef (or Italian sausage)
- 8 oz (about 3 cups) uncooked radiatore pasta (or mafalda or other medium-sized pasta variety)
- 24-oz jar spaghetti sauce
- 2 1/2 cups beef broth
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 cup ricotta cheese
- 3 cups shredded mozzarella cheese
Instructions
- Add beef (or sausage) to the insert pot of the Instant Pot. Using the Saute setting, brown the beef, breaking it apart as it cooks.
- Drain any excess grease from the beef and return to the insert pot.
- Add radiatore noodles on top of the ground beef.
- Pour spaghetti sauce and beef broth over the noodles, using a spoon or spatula to gently combine (give the liquid on top a gentle stir, just to tuck any noodles down into the liquid as needed--all noodles should be covered with liquid).
- Sprinkle garlic powder and Italian seasonings on top.
- Close the lid and set the vent to the sealed position. Select a cook time of 4 minutes at high pressure.
- Once cook time is complete, allow a 5 minute natural release, followed by a quick release of remaining pressure.
- Carefully remove lid and stir in the ricotta cheese until melted and combined.
- Stir in 2 cups of shredded mozzarella cheese until melted.
- Sprinkle remaining cup of mozzarella cheese on top of the pasta and close the lid again. Allow the cheese to melt for a couple of minutes.
- Remove lid and serve!
Notes
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 440Total Fat: 26gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 104mgSodium: 1332mgCarbohydrates: 15gFiber: 2gSugar: 8gProtein: 36g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to save this recipe to your Instant Pot board on Pinterest!
I’ve only had my Instant Pot since September and I’ve already used it more than I have used the crock pot I’ve had for ten years. This Lazy Lasagna is my family’s favorite dish and it gets requested all the time. I make it at least once a week. I work third shift and I’m pressed for time constantly so this recipe and my Instant Pot have been absolute Lifesavers! One thing I did add though was a diced green pepper and some mushrooms. It’s delicious!!! Thank you!
Hi Julie! I’m so glad your family is enjoying it! The Instant Pot is wonderful for those days when you are on a time crunch, isn’t it? Your additions of green pepper and mushrooms sound delicious–thank you for sharing!! 🙂
Can this be doubled?Nancy
Hi Nancy! I haven’t personally tried doubling this recipe. The main consideration is that you don’t want to overfill your Instant Pot, so you just want to be sure not to exceed the manufacturer’s maximum fill recommendation for starchy foods. I’m guessing you could probably double this in an 8-quart IP, but I’m not totally sure about a 6-quart IP. Sorry I can’t say with certainty!
What size instant pot do you use? Would this fit in a 3qt?
Hi Casey! I use a 6-quart Instant Pot. I haven’t tried it in a 3-quart, so I’m sorry I can’t say for sure! You may need to cut the recipe in half to make it in a 3-quart.
I made it last night and it turned out absolutely amazzing! my whole family loved it and those noodles are just adorable.
Yay!! I’m so glad your family enjoyed it! I agree, the noodles are just so fun! 🙂
I don’t have an instant pot, but love the lazy lasagna idea. Would you suggest casserole pan or crockpot, and would you change any of the recipe for that? TIA
I haven’t tried this exact method and recipe in the crockpot or casserole dish. I think if I were making it without the Instant Pot, I’d simply brown the beef in a skillet and cook the pasta in a pot of water, then combine with the sauce and ricotta in a casserole dish and top with cheese, then bake it in the oven. It would still be easier than a traditional lasagna, because assembly is easier. I hope that helps! 🙂
This is the first pasta recipe that was successful for me in the IP. This is Wonderful!
I love baked cheese so I broiled it in the oven. Looks good and tastes awesome! I used 8 broken lasagna noodles.
I’m SO happy to hear it was a big success, Kim! Your tweaks sound delicious! 🙂
Can I use turkey meat with this recipe?
Sure, Megan–enjoy! 🙂
If I’m using Italian sausage should I still use beef broth or should I use water? Not sure about the Italian sausage/beef flavor combo.
Hi Jasmin! I really think either would be fine. If you stick with broth, you may want to go with a low-sodium version, since the Italian sausage will have some salt in it. But since Italian sausage has so much flavor, I think you could definitely get away with using just water. Enjoy! 🙂
Is the pasta cooked or not prior?
Hi Jeff, the pasta is uncooked prior. I’ll update the recipe for clarity. Hope you enjoy it!
I only have marinara on hand – will that make it too bland or not taste right?
I think that should work fine! Most marinara has some seasonings added already, but you could always give it a quick taste once you open the jar. If it seems bland, add some extra seasonings into the pot along with the sauce. Enjoy! 🙂
My family really liked this! I liked how easy it is to make. I used mafalda( not sure this is spelled correctly). I used the whole 12 oz box so I wouldn’t have a small amount left over. I used a 25 oz bottle of pasta sauces and about 2/3 cup more broth to make sire the pasta had enough liquid. It turned out really great! I did add a diced onion and some garlic. It is a great recipe that you can adjust for your family! We will make this probably about once a month since it can be made fast on a weeknight. Thanks for the recipe!
Thank you Linda–I’m so happy to hear that your family enjoyed it! You’re right, it can easily be adjusted to suit personal preferences. Thanks for sharing your tweaks! 🙂
I want to cook this recipe and have a function to go to with friends for two hours. My question is this; how can I keep it warm while we are gone and serve it soon after we get back. I want to impress friends with a salad and Italian bread to go with it. Please help, it looks delish!!!
Hi Leslie! What lucky friends you have! 🙂 That’s a good question–the tricky part is keeping the pasta from getting soggy. I think your best bet would be to follow the instructions up through step 5 shortly before you leave the house, then for step 6 you could use the delay start timer on your Instant Pot to program it to start pressure cooking closer to the time you’ll be home (maybe 45 minutes or so before you plan to get home?). Then all you’ll have to do when you return is add the ricotta and mozzarella. I’d be a little concerned if you pressure cooked it before leaving the house, the noodles would get soggy before you got home, so I think the delay timer would be better. I haven’t personally tried the delay start method with pasta, so I can’t say for sure how the texture will turn out, but I think it would be okay. I’d love to know how it works for you if you give it a try!