Instant Pot Lasagna with Victoria Pasta Sauce

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Looking for a quick and satisfying dinner? With layers of lasagne pasta, Victoria Pasta Marinara Sauce, and a creamy ricotta cheese mixture, this easy Instant Pot lasagna is a perfect weeknight dinner!

A parchment paper lined springform pan with a fully cooked instant pot lasagna topped with chopped parsley.
Instant Pot Lasagna

Making lasagna on busy weekdays can be unthinkable. From boiling the pasta to making a homemade sauce, followed by layering and baking, putting together a lasagna dinner can be a daunting task.

A friend recommended that I try Victoria Pasta Sauce instead of making the sauce at home. When she said that the sauce had an authentic homemade taste and was better than any sauce she had, I knew I had to give it a shot.

The next time I hit the grocery store, I decided to grab a bottle of Victoria Pasta Sauce. I was delighted to see that it was made from 100% Italian tomatoes, is preservative-free, and best of all – slow-cooked. No wonder my friend was going gaga over the truly homemade taste.

Once I got home, I began my culinary experiment and created my own twist on a classic Italian lasagna. What was different was that I used Victoria Pasta Sauce and an Instant Pot to cut short the prep + cooking time without impacting the taste.

Why we love this Instant Pot Lasagna

Here are my reasons why this lasagna recipe is a family favorite.

  • Cooks in 30 minutes – Nearly half the time of a conventional oven.
  • Minimal prep – No need to precook the pasta.
  • Makes for a great prep-ahead meal – Can be prepped 2 days in advance and kept in the refrigerator till it is ready to be cooked
  • Freezes well – Make and cool, then freeze entirely. To serve, let it thaw overnight and reheat in a microwave until heated through (~8-10 minutes).
  • You can enjoy more time with your family and less time in the kitchen – thanks to Victoria Pasta Sauce! 
A white plate with a serving of instant pot lasagna with a silver fork and another serving of lasagna on a white plate in the back with a blue towel to the left.
Vegetarian Lasagna

Recipe origin

Lasagna is a classic Italian dish made from layers of cooked lasagne pasta, ragú, vegetables, and cheese. It’s then baked to a hot, bubbly finish for a comforting and filling meal.

The dish originated in Italy around the 14th century, where it was named after the kind of pasta used in the meal. These thin, flat lasagne are possibly the oldest type of pasta made today.

How to make this Instant Pot Lasagna

Ingredient notes

  • Pasta sauce – I prefer using Victoria’s Marinara Sauce because it is preservative-free and tastes homemade! Click here to find it in a store near you.
  • Lasagne – This recipe uses oven-ready lasagne pasta to cut down on prep time. You can read more about the difference between no-boil vs regular lasagne in this article.
  • Ricotta filling – A cheesy blend of ricotta, mozzarella, baby spinach, salt, and oregano make up the creamy ricotta layer in this lasagna.
  • Mozzarella cheese – Shredded mozzarella tops the lasagna for a delicious, cheesy finish.
  • Parsley – Freshly chopped to garnish the finished lasagna.
Different ingredients for the instant pot lasagna recipe on a blue counter.
Instant Pot Lasagna Ingredients

Step by Step Instructions

  1. Break the lasagne into half and set them aside.
  2. Mix ricotta cheese, spinach, mozzarella cheese, oregano, and salt in a medium-sized mixing bowl until they are well combined.

Assemble the Lasagna

  1. Line a springform pan with parchment paper.
  2. Pour 1 cup of pasta sauce into the parchment paper-lined pan. Place the lasagne over it in a single layer.
  3. Top the lasagne with half of the ricotta mixture.
  4. Repeat the layers starting with pasta sauce, lasagne, then the ricotta mixture until the pan is almost full to the brim. If using a 7-inch springform pan, you should be able to repeat the layers twice. Finish with a final layer of marinara sauce.
  5. Cover the pan with foil.
  6. Add 1.5 cups of water to the base of the Instant Pot.
  7. Place the springform pan carefully on a trivet and lower it into the inner pot of the Instant Pot.
  8. Cover the Instant Pot and pressure cook on high for 30 minutes.
  9. Once the cooking cycle is complete, wait for 10 minutes before releasing the pressure.
  10. Carefully remove the springform pan from the Instant Pot.
  11. Remove the foil and top it with cheese. Cover with foil and in about 5-10 minutes, the cheese should have melted.
  12. Let the lasagna rest for 15-20 minutes. Garnish with freshly chopped parsley leaves.
  13. Slide a knife around the edges of the lasagna to loosen it. Unhinge the clasp and remove the sides of the pan.
  14. Cut the lasagna into slices and serve immediately.

Recipe notes and tips

Let it rest – After broiling allow the lasagna to cool and rest for 15 minutes in the springform pan. This will help the lasagna keep its shape and make it easier for cutting.

Ingredient Swaps

  • Pasta  – Swap the no-boil lasagne for traditional lasagne pasta. I would suggest breaking the lasagne in half and then soaking them in hot water for 15-20 minutes before using them in the lasagna.
  • Spinach – If fresh spinach is not available, you can easily swap it for kale or frozen spinach. Thaw and drain the frozen spinach before using it to prevent adding additional moisture to the ricotta filling.

How to prep ahead

If you want to save some time during the week, here are a few ways you can prep ahead for a quicker weeknight dinner.

  • Make the whole lasagna – This vegetarian lasagna can be made and stored in the refrigerator for up to 2 days before you plan to bake.
  • Freeze lasagna– Follow the directions for making the entire lasagna and allow it to cool completely before storing it in a freezer-safe container. To serve, let it thaw overnight and reheat in a microwave until heated through (~8-10 minutes).

How to store

Keep this easy lasagna in the refrigerator in an airtight container after baking for up to 3-5 days. Store in a freezer-safe container for up to 3 months in the freezer.

Serve it with

Make this lasagna a meal with many different sides. You can easily serve this dish up with:

Frequently asked questions

Does traditional lasagna have ricotta?

Many traditional lasagna recipes include a cream-based layer that helps stick the lasagne pasta and the sauce together. Sometimes this is a ricotta cheese mixture, while other recipes might use a bechamel sauce.

Why is my lasagna watery?

The most common cause of a watery lasagna is over-layering. This vegetarian lasagna layers up twice, giving plenty of space for the layers to cook and prevent excess water from building up.

Do you have to cook lasagne pasta before making lasagna?

No. This easy Instant Pot lasagna features no-boil lasagne pasta.

How many layers should my lasagna have?

This depends on the baking dish. For a 7-inch springform pan, the lasagna should make two layers of lasagne and ricotta with three layers of sauce. 

A white plate with a slice of instant pot lasagna with a silver fork and a jar of Victoria pasta sauce in the back left.
Vegetarian Lasagna Recipe

Other pasta recipes you’ll love

  1. Easy Instant Pot Vegetarian Pasta– Learn how to cook pasta in the Instant Pot with this delicious Vegetarian Pasta recipe.
  2. Chicken Spinach Pasta – This Chicken Spinach Pasta is effortless to make and you can dish up this quick and satisfying supper in about 30 minutes. 
  3. Creamy Curry Pasta with Shrimp – One-pot creamy curry pasta with shrimp is a perfect marriage of Indian flavors with Italian produce.
  4. Instant Pot Macaroni and Cheese– Impress your guests with this creamy pasta recipe that is quick, easy and has a secret ingredient to amp things up.
A parchment paper lined springform pan with a fully cooked instant pot lasagna topped with chopped parsley.

Instant Pot Lasagna

5 from 2 votes
Classic Italian lasagna gets an Instant Pot upgrade with this easy to make vegetarian lasagna recipe.
Prep Time: 10 minutes
Cook Time: 35 minutes
Resting time: 25 minutes
Servings: 6
Diet : Vegetarian
Course : Dinner
Method: Instant Pot
Cuisine : Italian

Ingredients
  

  • 6-8 lasagna pasta, no-boil

Sauce

Cheese mixture

  • 15 oz ricotta cheese
  • 1 cup mozzarella cheese
  • 2 cups baby spinach, chopped
  • ½ tsp salt
  • 1 teaspoon oregano

Toppings

  • 1.5 cups mozzarella cheese
  • parsley, chopped

Instructions
 

  • Break the lasagne into half and set them aside.

Prepare the ricotta cheese mixture

  • Mix ricotta cheese, spinach, mozzarella cheese, oregano, and salt together till they are well combined.

Assembling the lasagna

  • Line the springform pan with parchment paper.
  • Pour 1 cup of pasta sauce into the parchment paper-lined pan.
  • Place the lasagne over it in a single layer. Use enough pasta to cover the sauce.
  • Top the lasagne with half of the ricotta mixture.
  • Repeat the layers starting with pasta sauce, lasagne, then the ricotta mixture until the pan is almost full to the brim. If using a 7-inch springform pan, you should be able to repeat the layers twice. Finish with a final layer of marinara sauce.
  • Cover the pan with foil.
  • Add 1.5 cups of water to the base of the Instant Pot.
  • Place the springform pan carefully on a trivet and lower it into the inner pot of the Instant Pot.
  • Cover the Instant Pot and pressure cook on high for 30 minutes.
  • Once the cooking cycle is complete, wait for 10 minutes before releasing pressure.
  • Carefully remove the springform pan from the Instant Pot.
  • Remove the foil and top it with cheese. Cover with foil and in about 5-10 minutes, the cheese should have melted. Alternatively, broil it for 2-3 minutes until the cheese has melted.
  • Let the lasagna rest for 15-20 minutes. Garnish it with freshly chopped parsley leaves.
  • Slide a knife around the edges of the lasagna to loosen it. If using a springform pan, unhinge the clasp and remove the sides of the pan.
  • Cut the lasagna into slices and serve immediately.

Notes

Recipe notes and tips

Let it rest – After broiling allow the lasagna to cool and rest for 15 minutes in the springform pan. This will help the lasagna keep its shape and make it easier for cutting.

Ingredient Swaps

  • Pasta  – Swap the no-boil lasagne for traditional lasagne pasta. I would suggest breaking the lasagne in half and then soaking them in hot water for 15-20 minutes before using them in the lasagna.
  • Spinach – If fresh spinach is not available, you can easily swap it for kale or frozen spinach. Thaw and drain the frozen spinach before using it to prevent adding additional moisture to the ricotta filling.

How to prep ahead

If you want to save some time during the week, here are a few ways you can prep ahead for a quicker weeknight dinner.
  • Make the whole lasagna – This vegetarian lasagna can be made and stored in the refrigerator for up to 2 days before you plan to bake.
  • Freeze lasagna– Follow the directions for making the entire lasagna and allow it to cool completely before storing it in a freezer-safe container. To serve, let it thaw overnight and reheat in a microwave until heated through (~8-10 minutes).

How to store

Keep this easy lasagna in the refrigerator in an airtight container after baking for up to 3-5 days. Store in a freezer-safe container for up to 3 months in the freezer.
 

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Disclosure: This recipe contains affiliate links to products we love and recommend. As an affiliate, I earn from qualifying purchases.

Nutrition

Calories: 432kcalCarbohydrates: 38gProtein: 25gFat: 20gSaturated Fat: 12gCholesterol: 73mgSodium: 1344mgPotassium: 629mgFiber: 3gSugar: 7gVitamin A: 2065IUVitamin C: 11mgCalcium: 420mgIron: 3mg

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

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Keyword : Instant Pot, Lasagna

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