Instant Pot Lasagna with Gluten Free Noodles
This Instant Pot Lasagna with gluten free noodles is a fabulous one-pot lasagna recipe that the entire family will love. Prepped and ready in 30 minutes, this is an easy, delicious, & kid-friendly weeknight meal!
TABLE OF CONTENTS
What Makes This Recipe Great
Back to school is quickly approaching so I am creating easy, healthy weeknight meals that my whole family will enjoy! First up, Instant Pot Lasagna!
This recipe combines a creamy ricotta cheese mixture, seasoned ground beef (or Italian sausage), and gluten free lasagna noodles to make a delicious one-pot lasagna dinner that is kid-friendly, filling, and so much easier than the traditional recipe (but tastes just as good!).
Serve with a salad, gluten-free garlic bread, or by itself, and enjoy!
Recipe Highlights
- One pot, 30-minute recipe!
- Gluten Free, Dairy-Free option.
- No need to cook lasagna noodles prior!
- Easy, kid-friendly meal.
Ingredient Notes
Ground Beef: You can also use ground Italian sausage if you want. Make sure to remove it from the casing if using links.
Gluten Free Lasagna Noodles: I love this lasagna with gluten free noodles from Jovial Foods. For this recipe, you’ll need 12 sheets total.
Marinara Sauce: I like using Rao’s Homemade because the ingredients list is clean and it tastes incredible! Feel free to use your own recipe or your favorite jarred marinara.
Cheese: This recipe calls for mozzarella, parmesan, and ricotta cheeses. It is not dairy free. See the tips & tricks below for how to make this dairy free!
Recipe Step by Step
- Prepare the ricotta mixture – add all of the ingredients into a bowl.
- Stir well until smooth.
- Set your Instant Pot to saute mode and add the olive oil. Add the ground beef (or sausage), 1 tsp Italian seasoning, and 1/2 tsp salt.
- Saute for 4-5 minutes until cooked through while using a wooden spoon to break up the meat. Drain the fat (a very important step otherwise your lasagna will end up greasy!). Leave half of the ground beef on the bottom of the pot and reserve the other half in a bowl.
Follow these steps for laying your lasagna:
5. Pour two cups of water over the meat.
6. Break 4 gluten free lasagna noodles in half and layer them on top of the meat & water.
7. Add 1/2 of the ricotta mixture on top and spread out with a spatula,
8. Add the rest of the meat.
9. Pour 1/2 of the sauce on top of the meat.
10. Break 4 more noodles in half and form another layer.
11. Add the rest of the ricotta mixture
12. Spread it out with a spatula.
13. Add the last 4 gluten free lasagna noodles (broken in half).
14. Pour the remaining sauce on top.
15. Cook on high pressure for 7 minutes, then let it slow/naturally release for 8 minutes. Release the remaining pressure.
16. Sprinkle the mozzarella cheese and additional 1 tbsp parmesan on top, then put the lid back on for 20-30 minutes. Make sure the IP is set to “keep warm/cancel”.The cheese will melt and the lasagna will thicken as it sits!
Note: The lasagna may appear to have some liquid on top, but it will thicken/disappear as it rests.
Mary’s Tips & Tricks
Serving: You can serve at this time, or keep it on warm until ready to serve. Serve warm from the pot alongside a fresh salad and gluten free garlic bread, or by itself!
Dairy Free: To make dairy free, use dairy-free mozzarella shreds of choice, Kite Hill Ricotta Cheese, and nutritional yeast instead of parmesan!
Storage: Store leftover lasagna with gluten free noodles in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave and serve!
Recipe FAQs
No! This Instant pot lasagna requires no pre-cooking! Simply break up the noodles, and place them in the pot and they will pressure cook with the rest of the ingredients!
Yes! Store leftover lasagna with gluten free noodles in an airtight, freezer-safe container in the freezer for up to 4 months. Defrost overnight in the refrigerator and warm up in the microwave before serving.
After the pressure cooking is done, the lasagna may appear to have some liquid on top, but it will thicken/disappear as it sits for 20-30 minutes on warm!
I have the 6 qt duo and it works beautifully for all of the recipes on my blog for my family of 5!
Instant Pot Lasagna
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef, or Italian sausage
- 1 tsp Italian seasoning
- ½ tsp salt
- 1 package Jovial Gluten Free Lasagna Noodles, 12 sheets total
- 28 oz Rao's Homemade Marinara, or marinara sauce of choice
- 2 cups water
- 1 cup shredded mozzarella cheese
- 1 tbsp parmesan cheese
Ricotta Cheese Mixture
- 1.5 cups ricotta cheese
- 1 egg
- 1 tbsp parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp pepper
Equipment
- 1 Instant Pot I used a 6 qt one!
Instructions
- Prepare the ricotta mixture – add all of the ingredients into a bowl and use a fork to mix well. Set it aside in the fridge.Â
- Set your Instant Pot to saute mode and add the olive oil. Add the ground beef (or sausage), 1 tsp Italian seasoning, and 1/2 tsp salt.
- Saute for 4-5 minutes until cooked through while using a wooden spoon to break up the meat. Drain the fat (very important step otherwise your lasagna will end up greasy!). Leave half of the ground beef on the bottom of the pot and reserve the other half in a bowl. Follow these steps for laying your lasagna:
- 1. Pour two cups of water over the meat.Â
- 2. Break 4 lasagna noodles in half and layer them on top of the meat & water.
- 3. Add 1/2 of the ricotta mixture on top and spread out with a spatula, followed by the rest of the meat and half of the sauce.Â
- 4. Break 4 more noodles in half and form another layer.Â
- 5. Add the rest of the ricotta mixture (spreading it out with a spatula), followed by the last 4 noodles (broken in half).Â
- 6. Pour the remaining sauce on top. Cook on high pressure for 7 minutes, then let it slow/naturally release for 8 minutes. Release the remaining pressure.
- The lasagna may appear to have some liquid on top, but it will thicken/disappear as it sits. Sprinkle the mozzarella cheese and additional 1 tbsp parmesan on top, then put the lid back on for 20-30 minutes. Make sure the IP is set to "keep warm/cancel".The cheese will melt and the lasagna will thicken as it sits!
- You can serve at this time, or keep it on warm until ready to serve.Â
47 Comments on “Instant Pot Lasagna with Gluten Free Noodles”
This recipe is tasty and so easy and quick to make. My family loves it and it is also great to send in a thermos for a hot lunch the next day.
Thanks Andee!
Great base for the recipe, but I changed and will change a few things next time.
I added onion and garlic.
It’s far too wet, I will likely cut the water by almost half next time. Due to its runny nature, the noodles are hard to dish out. If they had been quartered, it would be much easier.
Not nearly enough seasoning or ricotta filling for my taste.
Aside from that, it’s great and I will use this recipe again, with alterations.
This was super simple to make and turned out great! I love the flavor! Another great recipe from Mary!Â
So glad you enjoyed it – thanks Sarah!
Amazing!! This one is delicious! Couldn’t believe how easy it was in the instant pot. Whole family loved this!Â
Thank you!!
Wegmans cutting down on their gluten free pasta they had no GF lasagna noodles so I had to change plan to baked ziti with the same recipe turned out delicious!