Easy Instant Pot Lasagna

Experience the joy of homemade lasagna with unmatched ease! This incredible Instant Pot Lasagna recipe brings classic Italian comfort food right to your pressure cooker, transforming a traditionally time-consuming dish into a quick and simple weeknight marvel. Forget hours of baking and multiple pots for boiling noodles – with your Instant Pot, you’ll layer all the delicious ingredients in a springform pan and let the magic happen.

If you’re already a fan of the versatility and speed of Instant Pot pasta dishes, like Instant Pot Spaghetti or Instant Pot Tuscan Chicken Pasta, then get ready to add a new favorite to your repertoire. This Instant Pot Lasagna is crafted with a rich, savory meat sauce, decadent layers of creamy ricotta and mozzarella cheese, and the ultimate time-saver: no-boil (or oven-ready) lasagna noodles. The result? A perfectly cooked, tender, and flavor-packed lasagna that everyone will rave about, ready in a fraction of the traditional time. Simply assemble in a springform pan, pressure cook for just 23 minutes, and enjoy! Plus, it’s a fantastic make-ahead meal that reheats beautifully in your Instant Pot.

Instant Pot Lasagna in a springform pan on a plate.

Contents

Why Make Lasagna in Your Instant Pot?

Many home cooks shy away from making lasagna because it’s perceived as a labor-intensive dish, requiring multiple pots, lengthy baking times, and a fair amount of hands-on attention. The Instant Pot completely revolutionizes this process, offering several compelling advantages that make homemade lasagna accessible to even the busiest cooks:

Unbeatable Speed: Traditional lasagna can take well over an hour to bake in the oven, not including prep time. The Instant Pot cooks this layered masterpiece in a mere 23 minutes of active pressure cooking, plus pressure building and release time. This dramatically cuts down on the total time, making lasagna a viable option for weeknight dinners.
Effortless, Hands-Off Cooking: Once your lasagna is assembled and placed in the Instant Pot, you simply set the timer and walk away. There’s no need to constantly check on it, rotate the pan, or worry about burnt edges. The pressure cooker maintains a consistent cooking environment, ensuring even results every time.
Perfectly Tender Noodles, Every Time: The sealed, high-pressure environment of the Instant Pot ensures that the no-boil lasagna noodles absorb moisture and cook to a perfectly tender, al dente texture without becoming mushy. There’s no need to pre-boil, which is a massive time-saver and reduces cleanup.
Moisture and Flavor Retention: Pressure cooking locks in moisture, resulting in a lasagna that is incredibly moist, juicy, and flavorful. The intense pressure helps to meld the flavors of the meat sauce, cheeses, and herbs, creating a deeper, more robust taste profile.
Reduced Kitchen Heat: Especially during warmer months, turning on the oven for an hour can heat up your entire kitchen. The Instant Pot produces minimal heat, keeping your home cool and comfortable.
Simpler Cleanup: While you’ll still use a skillet for the meat sauce and a springform pan for assembly, the overall cleanup is significantly reduced compared to traditional oven baking, especially since you skip boiling noodles in a separate pot.

Embracing the Instant Pot for lasagna means embracing convenience without compromising on taste or texture. It’s a game-changer for anyone who loves classic comfort food but needs a faster, simpler way to prepare it.

Essential Ingredients for a Flavorful Instant Pot Lasagna

Creating an irresistible Instant Pot Lasagna starts with a selection of fresh, high-quality ingredients that build layers of robust flavor and creamy texture. Here’s a detailed look at what you’ll need for this delicious recipe:

Ground Beef: We recommend ½ lb of lean ground beef for a hearty and satisfying meat sauce. Leaner ground beef minimizes excess grease, keeping your lasagna from being oily. You can also substitute with ground turkey for a lighter option.
Olive Oil: A tablespoon of good quality olive oil is used to sauté the aromatics, building the foundational flavors for your sauce.
Fresh Garlic: Minced fresh garlic is non-negotiable for that authentic Italian aroma and pungent flavor.
Yellow Onion: Finely chopped yellow onion adds sweetness and depth to the meat sauce, caramelizing beautifully as it cooks.
Green Bell Pepper: Chopped green bell pepper introduces a subtle crispness and a hint of fresh, earthy flavor that complements the meat and tomatoes perfectly.
Italian Seasoning: A blend of dried herbs like oregano, basil, thyme, and rosemary, Italian seasoning is crucial for infusing the sauce with classic Mediterranean notes.
Crushed Red Pepper Flakes: A pinch of crushed red pepper flakes adds a delightful warmth and a subtle kick, enhancing the overall savory profile without making the dish overtly spicy. Adjust to your preference.
Crushed Tomatoes: The base of our rich meat sauce, crushed tomatoes provide a robust, slightly chunky texture and a vibrant tomato flavor. High-quality canned crushed tomatoes make a significant difference.
No-Boil Lasagna Noodles: These “oven-ready” noodles are the secret weapon for Instant Pot lasagna. They absorb moisture directly from the sauce during pressure cooking, eliminating the need for pre-boiling and saving considerable time and effort.
Mozzarella Cheese: Shredded mozzarella is essential for that signature gooey, stretchy, and mild cheesy layer that melts beautifully. We use it both in the ricotta mixture and on top of the lasagna.
Ricotta Cheese: Creamy ricotta forms the luscious white layer of the lasagna. Its mild, slightly sweet flavor provides a wonderful contrast to the savory meat sauce.
Parmesan Cheese: Freshly grated Parmesan cheese adds a salty, nutty, and sharp flavor, elevating the cheese layers and providing a delicious crust when sprinkled on top.
Egg: One large egg is mixed with the ricotta to bind it together, ensuring the cheese layer holds its shape and doesn’t become runny during cooking.
Baby Spinach (Optional): For an added nutritional boost and a pop of color, you can tear fresh baby spinach into pieces and mix it into the ricotta layer.
Water: 1.5 cups of water are added to the bottom of the Instant Pot liner to create the steam needed for pressure cooking and to prevent a “BURN” error.
Chopped Parsley (Garnish): A sprinkle of fresh chopped parsley after cooking adds a fresh finish and visual appeal.

Ingredients for Instant Pot Lasagna on a marble board.

Step-by-Step Instructions: Crafting Your Instant Pot Lasagna

Making this Instant Pot Lasagna is surprisingly straightforward. With a little bit of prep, you’ll be enjoying a gourmet meal in no time. The key is preparing your sauce and cheese mixture, then layering everything precisely in the special Instant Pot-friendly pan.

Equipment You’ll Need:

Instant Pot: This recipe is designed for a 6-quart Instant Pot, but an 8-quart can also be used.
7-inch Springform Pan: This is crucial! A 7-inch springform pan is the ideal size for a 6-quart Instant Pot, allowing enough room for the pan to fit comfortably and for steam circulation. If you have an 8-quart Instant Pot, an 8-inch springform pan should fit. Always double-check your pan dimensions to ensure it clears the lid.
Instant Pot Trivet: Essential for keeping your springform pan elevated above the water, allowing for even steam cooking.
Large Skillet or Saucepan: For preparing the meat sauce.
Mixing Bowls: For the ricotta mixture.
Whisk or Spoon: For mixing.
Aluminum Foil: For loosely covering the lasagna during cooking.

Before you begin assembling, ensure you have all your ingredients measured and prepped. This makes the layering process much smoother.

Step 1: Prepare the Rich Meat Sauce

The heart of any great lasagna is its sauce. Our meat sauce is robust and flavorful, setting the stage for a truly comforting dish.

Heat 1 tablespoon of olive oil in a large skillet or saucepan over medium heat.
Add 2 teaspoons of minced garlic, ½ cup of chopped yellow onion, and ¼ cup of chopped green bell pepper. Sauté these aromatics for 3 to 4 minutes until they become fragrant and tender-crisp. This step is vital for building a deep flavor base.
Stir in 1 teaspoon of Italian seasoning and ¼ teaspoon of crushed red pepper flakes. Cook for another minute, stirring constantly. Briefly toasting the dried herbs helps to activate their flavors.
Add ½ lb of lean ground beef (or ground turkey) to the skillet. Cook, breaking the meat apart with a wooden spoon, until it is thoroughly browned and no longer pink.
If using fattier ground beef, carefully drain any excess grease from the pan. This prevents your lasagna from becoming greasy.
Pour in 2 ½ cups of crushed tomatoes. Stir everything together until well combined.
Bring the sauce to a gentle simmer, then remove it from the heat and set it aside.

Step 2: Create the Creamy Ricotta Layer

This creamy, cheesy layer provides a delightful contrast to the savory meat sauce and tender noodles.

In a medium-sized mixing bowl, combine 1 cup of ricotta cheese with 1 large egg. Whisk until well blended. The egg acts as a binder, helping the ricotta hold its shape.
Stir in ¼ cup of shredded Parmesan cheese and ¼ cup of shredded mozzarella cheese. These cheeses add more flavor and a lovely melt.
If desired, fold in 1 cup of fresh baby spinach, torn into small pieces. This adds color, nutrients, and a touch of freshness.
Set the ricotta mixture aside.

Step 3: Layer Your Lasagna Masterpiece

Careful layering ensures each bite is balanced with meat, cheese, and pasta. This step comes together quickly once your components are ready.

Ensure the stainless steel insert is securely placed in your Instant Pot. Pour 1.5 cups of water into the bottom of the liner, then place the Instant Pot trivet inside. This water is essential for creating the steam needed for pressure cooking and preventing a “BURN” error.
In your 7-inch springform pan (or appropriate size for your Instant Pot), begin by spreading a thin layer of the prepared meat sauce on the bottom. This prevents the noodles from sticking and adds flavor to the base.
Take about two no-boil lasagna noodles. You will need to break them into pieces to fit the round springform pan, ensuring they cover as much of the sauce layer as possible without too much overlap.
Spread approximately half of the ricotta cheese mixture evenly over the noodle layer.
Next, spread about one-third of the remaining meat sauce over the ricotta layer.
Add another layer of broken no-boil lasagna noodles.
Spread the remaining half of the ricotta mixture over this noodle layer.
Follow with another one-third of the meat sauce.
Place the final layer of broken no-boil noodles on top.
Spread the remaining meat sauce evenly over the noodles.
Generously top the entire lasagna with 1 cup of shredded mozzarella cheese. A little extra Parmesan can also be sprinkled here for extra flavor.

Step 4: Pressure Cook to Perfection

This is where the Instant Pot works its magic, cooking your layered lasagna into a tender, cheesy delight.

Loosely cover the top of the springform pan with a sheet of aluminum foil. This prevents condensation from dripping onto the cheese layer and keeps the cheese from becoming watery.
Carefully place the covered springform pan onto the trivet inside the Instant Pot.
Close the Instant Pot lid, ensuring it is sealed properly. Rotate the steam release valve to the “Sealing” position.
Select the “Manual” or “Pressure Cook” setting on your Instant Pot. Ensure it is set to HIGH pressure.
Set the cooking time to 23 minutes. The Instant Pot will take some time (usually 10-15 minutes) to build pressure before the timer begins counting down.
Once the cooking cycle is complete and the timer goes off, press the “Cancel/Off” button. Allow the pressure to release naturally for at least 5 minutes. This natural pressure release (NPR) helps the lasagna settle and finish cooking gently, preventing a sudden drop in pressure that could affect texture.
After 5 minutes of NPR, carefully switch the steam release valve to the “Venting” position to quick-release any remaining pressure. Be cautious of the hot steam.
Once the float valve drops, carefully open the lid, tilting it away from your face to avoid residual steam.
Gently remove the aluminum foil cover from the lasagna.
Using oven mitts or a silicone sling, carefully lift the springform pan out of the Instant Pot.
Place the lasagna on a cooling rack or countertop and let it rest for 5 to 10 minutes. This resting period is crucial; it allows the layers to set, making it easier to slice and preventing it from falling apart.
Once rested, run a knife around the edge of the lasagna inside the pan, then release the springform latch and remove the side of the pan.
Slice, serve, and enjoy your perfectly cooked Instant Pot Lasagna! Garnish with fresh chopped parsley if desired.

Important: Using the Right Pan in Your Instant Pot

One of the most common questions regarding Instant Pot lasagna is about the pan. Unlike baking in an oven, using a specialized pan that fits inside your pressure cooker is non-negotiable. Trying to layer everything directly into your Instant Pot’s stainless steel insert without a separate pan can lead to burning, sticking, and a “BURN” message on your display, which will halt the cooking process.

7-inch Springform Pan: For a 6-quart Instant Pot, a 7-inch round springform pan is the perfect size. It allows adequate space for the pan to fit easily and for steam to circulate, ensuring even cooking.
8-inch Pan for Larger IPs: If you own an 8-quart or 10-quart Instant Pot, an 8-inch springform pan might fit. Always measure your Instant Pot’s inner diameter and test if the pan clears the lid and inner pot before you start cooking.
Why Springform? A springform pan is ideal because its removable sides make serving your beautiful layered lasagna effortless. Once cooked and rested, you simply unlatch the side, and your lasagna is ready to slice without having to invert it.
Alternative: 3-inch Tall Cake Pan: If you don’t have a springform pan, a regular 7-inch round cake pan (or 8-inch for larger IPs) that is at least 3 inches tall can work. The height is important to accommodate all the layers. However, removing and serving the lasagna from a standard cake pan will be more challenging, as you’ll have to carefully lift slices out.

Investing in a good quality 7-inch springform pan is highly recommended. It’s a versatile tool you can use for many other Instant Pot recipes, such as delicious Instant Pot Cheesecakes or even a savory Instant Pot Breakfast Casserole.

Storing, Freezing, and Reheating Your Lasagna

One of the many benefits of this Instant Pot Lasagna is its excellent make-ahead and freezer-friendly qualities, making it perfect for meal prep or enjoying leftovers.

Making Ahead and Storing (Cooked Lasagna)

Yes, this lasagna is a fantastic meal to prepare in advance! Once your Instant Pot Lasagna is fully cooked:

Allow the lasagna to cool completely to room temperature in its springform pan. This is crucial for food safety and preventing condensation if you plan to refrigerate.
Once cool, cover the springform pan tightly with plastic wrap or aluminum foil.
Transfer the covered lasagna to the refrigerator. It will keep well for up to 3 to 4 days.

Freezing Cooked Lasagna

Lasagna freezes beautifully, providing a convenient meal for busy days!

After cooking, let the lasagna cool completely in the springform pan.
Once cool, carefully remove the lasagna from the springform pan. You can either slice it into individual portions or keep it whole.
For best results, transfer the lasagna (whole or sliced) into a disposable aluminum foil round pan (or a square one if you cut it into pieces). This allows for easy reheating from frozen.
Wrap the pan tightly with plastic wrap, then cover with a layer of heavy-duty aluminum foil to prevent freezer burn.
For extra protection, place the wrapped lasagna in a freezer-safe zip-top bag, removing as much air as possible.
Store in the freezer for up to 3 months.

Reheating Leftover Lasagna (From Fridge)

Reheating your chilled Instant Pot Lasagna in the pressure cooker yields wonderfully moist and evenly heated results.

Add 1 cup of water to the bottom of your Instant Pot liner and place the trivet inside.
Place the springform pan with the chilled lasagna (still in its pan, covered loosely with foil if desired to prevent drying) onto the trivet.
Close the Instant Pot lid and set the steam release valve to the “Sealing” position.
Select the “Manual” or “Pressure Cook” setting and set the timer for 5 minutes on HIGH pressure.
Once the cooking time is complete, press “Cancel/Off” and allow the pressure to release naturally for at least 5 to 7 minutes. This gentle release prevents the lasagna from becoming tough.
After the natural release, quick-release any remaining pressure by carefully switching the valve to “Venting.”
Open the lid, remove the lasagna, and let it rest for a couple of minutes before serving.

You can also reheat individual slices in the microwave (2-3 minutes) or in an oven preheated to 350°F (175°C) for 20-25 minutes, covered with foil.

Instant Pot Lasagna in baking pan next to Instant Pot.

Delicious Sides to Complement Your Lasagna

A hearty lasagna pairs beautifully with a variety of simple yet satisfying side dishes that complete the meal. Here are some of our family’s favorite accompaniments to this Instant Pot Lasagna:

Crisp Caesar Salad: A fresh, crisp Caesar salad with its tangy dressing and crunchy croutons provides a wonderful balance to the richness of the lasagna. The bright, zesty flavors cleanse the palate.
Warm Focaccia Bread: A slice of warm, airy focaccia, especially our One-Hour Skillet Focaccia, is perfect for soaking up any extra sauce. Its soft interior and crispy crust are irresistible.
Garlic Butter Breadsticks: Simple yet incredibly flavorful, homemade garlic butter breadsticks (or those made with crescent roll dough) are a crowd-pleaser and ideal for scooping up every last bit of deliciousness.
Steamed or Roasted Green Vegetables: Lightly steamed green beans, asparagus, or broccoli florets tossed with a little olive oil, garlic, and lemon juice offer a healthy and vibrant counterpoint to the rich pasta dish.
Simple Garden Salad: A basic mixed green salad with your favorite vinaigrette dressing is always a good choice for a fresh and light side.

Creative Variations to Try

While this recipe is fantastic as is, feel free to get creative with these variations to customize your Instant Pot Lasagna to your taste or dietary needs:

Vegetarian Delight: Easily transform this into a meatless meal. Skip the ground beef and instead, sauté 6 ounces of finely chopped mushrooms (cremini or button work well) along with the onion and bell pepper. Mushrooms provide a wonderful umami depth and a satisfying texture. You can also add other finely diced vegetables like zucchini or carrots to the sauce for extra nutrients and flavor.
Gluten-Free Option: For a gluten-free version, use only gluten-free no-boil lasagna noodles. Be aware that gluten-free pasta can sometimes have a different texture and absorption rate, so if you have experience with a particular brand, stick with that. Ensure all other ingredients (like seasonings) are also gluten-free certified.
Spicy Kick: If you love heat, increase the amount of crushed red pepper flakes in the meat sauce. You can also add a finely diced jalapeño or a dash of hot sauce to the sauce for an extra fiery kick.
Cheese Lover’s Dream: Experiment with different cheese blends! In addition to mozzarella, ricotta, and Parmesan, you can add a layer of provolone, fontina, or even a smoked mozzarella for a unique flavor profile.
Herbacious Twist: Fresh herbs can elevate the flavor significantly. Consider adding fresh basil or oregano leaves to the layers of your lasagna or mixing them into the ricotta cheese mixture.
Different Meats: Instead of ground beef, try using mild or spicy Italian sausage (casings removed), a blend of ground beef and sausage, or even ground chicken or turkey for a lighter take.

Expert Tips for Instant Pot Lasagna Success

Achieving the perfect Instant Pot Lasagna is simple with these expert tips:

Always Use No-Boil Noodles: This is a non-negotiable for Instant Pot lasagna. “Oven-ready” or “no-boil” noodles are designed to absorb moisture during cooking, eliminating the need to pre-boil them, which is a massive time-saver and ensures they cook perfectly in the pressure cooker. Using regular noodles will result in a gummy, undercooked mess.
Build a Flavorful Sauce: Don’t skip sautéing the onion, garlic, and green bell pepper with the Italian seasoning and crushed red pepper flakes before adding the meat and tomatoes. This step activates the aromatics and herbs, creating a rich, savory foundation for your lasagna that truly makes a difference in the final taste.
Drain Excess Grease: Depending on the fat content of your ground meat, you may need to drain the grease after browning. If you’re using lean ground beef (90% or higher) or ground turkey, draining might not be necessary. However, if using 75-80% lean ground beef, draining the excess fat is important to prevent an oily lasagna.
Loosely Cover with Foil: Covering the springform pan loosely with aluminum foil during pressure cooking serves a crucial purpose: it prevents condensation from the Instant Pot’s lid from dripping directly onto the top cheese layer of your lasagna. This ensures a beautifully melted, undisturbed cheese top. While not strictly necessary (you can dab away moisture with a paper towel if you skip the foil), it helps maintain the lasagna’s aesthetics.
Allow for Natural Pressure Release (NPR) and Resting: Don’t rush the natural pressure release. Allowing at least 5 minutes of NPR helps the lasagna settle and continues the gentle cooking process, resulting in a more even texture. Equally important is allowing the lasagna to rest for 5-10 minutes after removing it from the Instant Pot. This allows the layers to set, making it much easier to slice and preventing it from falling apart.
Ensure Enough Liquid in the Instant Pot: Always add the specified amount of water (1.5 cups for most 6-quart IPs) to the bottom of the Instant Pot liner before placing the trivet and pan. This is vital for pressure building and preventing a “BURN” message.
Don’t Overfill the Springform Pan: Be mindful not to layer your lasagna too high in the springform pan. Leave about an inch of space from the top to allow for expansion and to prevent it from touching the Instant Pot lid.

A slice of Instant Pot Lasagna on a white plate.

More Instant Pot Pasta Recipes to Explore

The Instant Pot is a marvel for making pasta dishes quick and easy. If you enjoyed this lasagna, you’ll love these other pressure cooker pasta favorites:

Instant Pot Spaghetti: Classic spaghetti with meat sauce, cooked entirely in one pot.
Instant Pot Chili Mac and Cheese: A hearty and comforting fusion of chili and mac and cheese.
Instant Pot Baked Ziti: All the flavors of baked ziti without turning on the oven.
Instant Pot Tuscan Chicken Pasta: Creamy, flavorful pasta with chicken and sun-dried tomatoes.

New to your Instant Pot? Check out our Instant Pot Guide for Beginners, packed with all the information you need to get started and master your new appliance! If you ever encounter the dreaded “BURN” message, our Instant Pot Burn Message post explains why it happens and how to resolve it.

If you make this incredibly easy and delicious Instant Pot Lasagna, we would love to see it! Snap a photo and share it on INSTAGRAM! Make sure to tag us @crunchycreamysweet so we can admire your creation and leave a comment!

Instant Pot Lasagna

This easy lasagna is the ultimate comfort food, made simple and quick right in your pressure cooker. Simply layer all ingredients in a pan and cook for a delicious family meal!

Author: Anna

Prep Time: 15 mins

Cook Time: 24 mins

Natural Pressure Release: 5 mins

Total Time: 44 mins

Course: Main Course

Cuisine: Italian

Servings: 4 people

Calories: 814 kcal

Ingredients

For the Meat Sauce:

1 tablespoon olive oil
2 teaspoons minced garlic
½ cup chopped yellow onion
¼ cup chopped green bell pepper
½ lb lean ground beef or turkey
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes
2 ½ cups crushed tomatoes

For the Cheese Layer:

1 cup ricotta cheese
¼ cup shredded Parmesan cheese
¼ cup shredded mozzarella cheese
1 large egg
1 cup of baby spinach (torn into pieces, optional)

Other Ingredients:

1 ½ cups of water
7 to 8 no-boil lasagna noodles (also known as oven-ready)
1 cup shredded mozzarella cheese (for topping)
Chopped parsley (for garnish)

Instructions

To make the sauce:

In a skillet, heat up olive oil. Add garlic, onion, and green pepper. Sauté for 3 to 4 minutes until fragrant and tender.
Add Italian seasoning and crushed red pepper flakes, stir in, and cook for 1 minute to activate the dried herbs.
Add ground beef (or turkey) and cook, breaking it apart with a wooden spoon, until it is fully browned and no longer pink. Drain any excess grease if necessary.
Stir in crushed tomatoes. Bring to a simmer, then remove from heat and set aside.

To make ricotta layer:

In a medium bowl, mix ricotta cheese with the egg until well combined.
Stir in both ¼ cup shredded mozzarella and ¼ cup shredded Parmesan cheese.
If using, add baby spinach (torn into pieces) and stir. Set aside.

To assemble and cook:

Ensure the stainless steel insert is in your Instant Pot. Place the trivet inside and pour 1.5 cups of water into the pot.
In a 7-inch springform pan, spread a thin layer of the meat sauce on the bottom.
Break 2-3 lasagna noodles into pieces to create a layer over the sauce, covering as much as possible.
Spread half of the ricotta mixture over the noodles.
Spread one-third of the remaining meat sauce over the ricotta layer.
Add another layer of broken noodles.
Spread the remaining ricotta mixture over these noodles.
Top it with half of the remaining meat sauce.
Place more broken noodles on top of the sauce.
Spread the final amount of meat sauce over the noodles.
Generously top with 1 cup of shredded mozzarella cheese.
Cover the springform pan loosely with aluminum foil.
Carefully place the covered pan onto the trivet in the Instant Pot.
Close the Instant Pot lid and set the valve to the “Sealing” position.
Ensure the Instant Pot is set to cook at HIGH pressure. Press “Manual” or “Pressure Cook” and set the timer to 23 minutes.
Once the timer is done, press “Cancel/Off.” Allow the pressure to release naturally for at least 5 minutes. Then, carefully switch the valve to “Venting” to quick-release any remaining pressure.
Carefully open the lid away from your face. Remove the foil and lift the springform pan from the Instant Pot.
Let the lasagna sit on the counter for 5 to 10 minutes to allow the layers to set.
Run a knife around the edge of the lasagna inside the pan, then release the springform side and remove it.
Slice, serve, and garnish with fresh chopped parsley if desired.

Notes

To reheat the lasagna in the Instant Pot: If you made the lasagna the day before and stored it in the fridge overnight, you can easily reheat it in the Instant Pot. Add 1 cup of water to the Instant Pot and set the trivet inside. Place the springform pan with the chilled lasagna (covered loosely with foil) inside. Close the lid and set the valve to the sealing position. Set the timer to 5 minutes on HIGH pressure. When the timer is done, press cancel and let the pressure release naturally for at least 5 minutes. Then, quick-release any remaining pressure. Carefully remove the pan, run a knife around the edge, and release the springform side.

Nutrition