Pressure cooker Instant Pot no noodle lasagna

Instant Pot No Noodle Lasagna

Course: Main Course
Cuisine: Italian
Keyword: low carb lasagna
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 365 kcal
Author: Lisa | Low Carb Yum
Looking for low carb meals to make in your electric pressure cooker? Here's an easy Instant Pot no noodle lasagna that's a break to make.


  • 1 pound ground beef
  • 2 cloves garlic minced
  • 1 small onion
  • 1 1/2 cups ricotta cheese
  • 1/2 cup Parmesan cheese
  • 1 large egg
  • 1 jar marinara sauce 25 ounces
  • 8 ounces mozzarella sliced


  1. On sauté setting, brown the ground beef with the garlic and onion.

  2. While the meat is browning, combine the ricotta cheese with the Parmesan and egg in a small mixing bowl. 

  3. Drain grease and remove browned beef to a 1 1/2 quart soufflé dish (or similar dish that fits into Instant Pot). Add the marinara sauce to the browned meat and reserve half of the meat sauce. (See Recipe Notes on how to make the lasagna directly in the pot without burning... basically, you'll want to add more sauce so there's plenty of liquid cooking under pressure)

  4. Top the remaining meat sauce with half the mozzarella cheese.
  5. Spread half the ricotta cheese mix on top of the mozzarella layer.
  6. Top with the remaining meat sauce.
  7. Add a layer of mozzarella cheese on top (reserve a few pieces for the final layer).
  8. Spread the remaining ricotta cheese mixture over the mozzarella.
  9. Top with the remaining mozzarella pieces (these can be reserved to top after if desired).
  10. At this point, you may want to cover the lasagna with a loose aluminum foil to prevent condensation dripping on the cheese. I didn't bother to do this. It's not needed if you want to reserve the top layer of cheese to be added after the pressure cycle is over.
  11. (Note, the water and rack is not needed if adding more sauce and cooking directly in the pot) Pour 1 cup water into pot then place soufflé dish on rack over water. You may want to use a sling to easily remove the soufflé dish when done. Cover, and cook at high pressure for 8-10 minutes.

  12. Vent off steam, remove lid and add any reserved cheese on top. I like to sprinkle Parmesan cheese on the very top. Cover and let sit to melt cheese if needed.
  13. Spoon lasagna into bowls to serve.

Recipe Notes

Since so many comments noted that the lasagna burned in their pot, the recipe has changed to use the pot in pot (PIP) method rather than cook directly in the pot. 

However, the issue with burning is if there isn’t enough liquid in the pot when cooking under pressure. So a “watery” sauce is what’s needed to keep the lasagna from burning if you don't want to use the PIP method. Extra sauce should also prevent burning for those wanting to cook directly into the pot.

Nutrition Facts
Instant Pot No Noodle Lasagna
Amount Per Serving (243 g)
Calories 365 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 13g 65%
Cholesterol 110mg 37%
Sodium 808mg 34%
Potassium 527mg 15%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 4g
Protein 25g 50%
Vitamin A 16.9%
Vitamin C 8.1%
Calcium 34%
Iron 13.4%
* Percent Daily Values are based on a 2000 calorie diet.