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This Trisha Yearwood recipe for lasagna right in the instant pot is our family favorite! It’s so easy, and you will impress your family and friends with this awesome weeknight meal!
My son loves lasagna. He started the love affair with lasagna in the middle of a love affair with Garfield… True story.
Anyway, wanting to emulate his favorite on-screen cat definitely sparked his lasagna fascination. We have made lasagna every possible way in this house.
However, the house favorite, particularly his is the version I made from Trisha Yearwood. I happened to catch her making this on her show, and beelined it to my computer to check out the recipe.
Other Instant Pot Recipes You May Enjoy:
Instant Pot Beef Tips
What Supplies Do You Need to Make This Instant Pot Lasagna?
- an instant pot (6 quart)
- a pan to use inside your instant pot
- measuring spoons
- measuring cup
- aluminum foil
- silicone sling (optional), or you can use aluminum foil to make your own sling
Instant Pot Lasagna Ingredients
Please note that I’ve altered this from the original recipe. I substitute fresh herbs for dried herbs and leave out the nutmeg.
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage
- 2 cups ricotta cheese
- 1 large egg
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon salt
- oven-ready lasagna noodles
- nonstick cooking spray
- 3 cups marinara sauce
- 6 ounces shredded mozzarella
- 2 tablespoons grated Parmesan
How to Make the Pressure Cooker Lasagna
- Set the 6-quart Instant Pot to Saute. Add the olive oil and wait until it gets hot. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 5 minutes. Remove sausage with a slotted spoon and transfer to a bowl. Add a splash of water and scrape up the brown bits, then discard. Wipe down the inside of the pot.
- Stir together the ricotta, egg, oregano, and salt.
- Break the noodles into smaller parts. (See my helpful notes to see what I do with the little shards.)
- Spray the pan with nonstick spray.
- Spread a little bit of sauce in the bottom of the pan, then top it with a layer of broken lasagna noodles so they cover most of the pan.
- Top with a third of the ricotta mixture and about a third of the mozzarella, then a sprinkle of Parmesan.
- Sprinkle a third of the sausage over the cheeses, then drizzle with 1 cup marinara sauce.
- Repeat 2 more times: noodles, ricotta, mozzarella, Parmesan, sausage, marinara.
- Top with one last layer of noodles, a thin layer of the remaining marinara, making sure not to cover completely with the sauce, and then the remaining mozzarella. Sprinkle with the remaining Parmesan.
- Place the trivet in the bottom of the Instant Pot and add 1 cup water.
- Set the lasagna on the trivet either using your sling or your home-made sling, then cover the pot.
- Set the pot to Pressure Cook on high and set for 30 minutes. Manually release the valve when it is done.
- Pull your lasagna out of the instant pot. Blot the water that is standing on the top of your lasagna.
- Let stand for 20 minutes before serving.
Helpful Notes on the Recipe
- If you don’t want to saute the sausage in your instant pot, you don’t have to – you can easily do this in a skillet on your stovetop and just use the instant pot for the lasagna.
- I don’t know if it’s just my pan (I had to replace my pan with a springform pan), but a little bit of the marinara sauce always runs out into the rim at the bottom. I place foil around the bottom of this pan in order to help avoid the mess this makes.
- One thing I have noticed about ready to use lasagna noodles is that you don’t want to layer it on top of each other. If the ready to use noodles are overlapped and there is no sauce encasing them, you will get hard noodles. I just lie mine beside each other and don’t overlap. I use the little shards to fill in spaces.
- In the original recipe, Trisha uses fresh oregano. You can do that if you want – but I never have the fresh on hand and I like to use this on weeknights. Just remember that dried herbs are a lot more potent than the fresh. A good rule of thumb is you need 3 times the amount of fresh herbs as dry.
- Truly let this sit for a while before you cut into it, otherwise, it’s a volcano of noodles and sauce that just implodes. Trust me – it’s a HUGE mess. Just use this time to make some garlic bread or get your salad ready.
- If you have a springform pan that you use, then don’t unlatch the springform pan – see above about the volcano of noodles and sauce.
- Trisha puts her in the oven on broil to make it golden on the top. You can do this for presentation, but honestly, it is extra work and gets the kitchen hot, so I usually don’t bother with that. My family loves it as is.
Serve alongside a salad and garlic bread for a complete meal! Enjoy!
What’s your favorite lasagna recipe? Do you plan to make this lasagna in your instant pot? Let me know how it turns out!
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