Do you want to make lasagna in your Instant Pot, but don’t have a springform pan? This recipe is perfect for you! Enjoy this easy version of skillet lasagna made for the Instant Pot. It will not dissapoint!
Lasagna has long been a favorite meal of mine. When I was growing up, a unique tradition that my family had was to have lasagna as our big holiday dinner on Christmas day.
I am not exactly sure how the tradition started. I suppose it was because we always had a quiet Christmas celebration with just my immediate family. My parents probably did not want to bother with making a large traditional Christmas dinner. So instead we had lasagna!
I also remember requesting lasagna often as my birthday meal when I was growing up. I guess I associate lasagna with the comfort of family, and that must be a big reason as to why I like it.
Even without the association of warm family memories, lasagna is just a delicious, comforting meal.
Many Instant Pot lasagna recipes call for the use of a springform pan, which allows you to make a traditional layered lasagna in the Instant Pot. But what do you do if you do not have a springform pan?
The answer is to make a skillet style lasagna in the Instant Pot! This easy recipe is a perfect way to incorporate all of the delicious flavors of lasagna in a simple, no fuss way. No special kitchen utensils or pans are required for this recipe.
It is no secret around here that I am working with a limited kitchen situation while we build our house. I created this recipe so that my family could carry on the tradition of having lasagna on Christmas day. It is a delicious variation of traditional lasagna.
Instant Pot Lasagna
-1 pound ground beef
-1 tsp basil
-1 tsp oregano
-1 tsp thyme
-1 tsp garlic powder
-1 tsp onion powder
-1/2 tsp crushed red pepper
-1 tsp salt
-28 oz can crushed tomatoes
-15 oz can diced tomatoes
-15 oz can tomato sauce
-12 oz box lasagna noodles
-1 cup water
-2 cups full fat cottage cheese
The first step is to use the saute function on the Instant Pot to cook the ground beef. Place the ground beef, basil, oregano, thyme, garlic powder, onion powder, crushed red pepper, and salt in the Instant Pot. Use the saute function to cook over medium heat. Break up the ground beef and stir to combine the spices as the beef cooks.
Once the beef is no longer pink and cooked through, turn off the Instant Pot. Add the crushed tomatoes, diced tomatoes, and tomato sauce. Stir the ingredients to combine.
The next step is to break up the lasagna noodles into small pieces and place on top of the mixture in the Instant Pot. Use caution as you break up the noodles, sometimes some of the pieces go flying!
Once the noodles are all broken up and in the Instant Pot, stir to combine them with the rest of the ingredients.
Now it is time to add the water to the mixture. Pour in the water and once again, stir to combine all of the ingredients. It is important to make sure all of the noodles are covered with liquid to ensure that they will cook fully.
Place the lid on top of the Instant Pot. Cook on high pressure for 20 minutes.
When the cooking cycle is complete, release the pressure. When the pressure is released, remove the lid.
Pour the cottage cheese into the the Instant Pot and stir to combine.
When you dish up each serving of lasagna, top with desired amount of mozzarella cheese and parmesan cheese.
Instant Pot Skillet Lasagna
- 1 lb ground beef
- 1 tsp basil
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp crushed red pepper
- 1 tsp salt
- 28 oz can crushed tomatoes
- 15 oz can diced tomatoes
- 15 oz can tomato sauce
- 12 oz box lasagna noodles
- 2 cups cottage cheese
- shredded mozzarella cheese
- grated parmesan cheese
- Place the ground beef, basil, oregano, thyme, garlic powder, onion powder, crushed red pepper, and salt in the pressure cooker.
- Using the saute function, cook on medium heat. As it cooks, break up the ground beef and stir to incorporate the ingredients.
- When the beef is cooked through, turn off the pressure cooker. Add the crushed tomates, diced tomatoes, and tomato sauce. Stir.
- Break up the lasagna noodles into small pieces and put in the pressure cooker. Stir to combine the ingredients.
- Add 1 cup of water and stir.
- Cook on high pressure for 15 minutes.
- When the cooking cycle is complete, manually release the pressure and then remove the lid.
- Add the cottage cheese and stir.
- Top each individual serving with mozzarella and parmesan cheeses.