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Instant Pot Lasagna - Dump and Go Dinner

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Instant Pot Lasagna - Dump and Go Dinner

Tricia
The Cook
4 Servings
7 Ingredients
17 Comments

This recipe is budget minded yet full of those comforting and familiar flavors you crave in a good lasagna. Topped with melted mozzarella and marinara sauce, leftovers may be hard to come by.

Read More
4 Servings
7 Ingredients
17 Comments

Ingredients

  • 4 ounces No-Boil Lasagna
  • 1 cup Cottage Cheese, Low-Fat
  • ½ cups cook Ground Sausage
  • ⅓ cups cook Ground Beef
  • 14 fluid ounces Pasta Sauce
  • ½ cups Mozzarella Cheese, Shredded
Serving Day Ingredients
  • 1 ½ cups Water

Containers

Supplies

  • Foils
  • Labels
  • Springform Pan, 7 Inches

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. *Use 1 springform pan per 4 servings* Cover the bottom of the springform pan with noodles, broken to fit.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
  3. Cover the bottom of the springform pan with noodles, broken to fit.
  4. Spread a layer of cottage cheese over noodles. Spoon both sausage and beef on top.
  5. Spoon a layer of sauce on top of the cheese.
  6. Repeat layers again. Finish with a layer of marinara sauce.
  7. Sprinkle mozzarella cheese over the top.
  8. Place foil over lasagna and place on trivet.
  9. Lock lid into place and seal steam nozzle.
  10. Cook on high pressure for 20 minutes.
  11. Naturally release pressure for 10 minutes.
  12. Broil for a few minutes to brown cheese, if desired.

Categories

traditional, summer, spring, fall, winter, nut-free, egg-free, kid-friendly, instant-pot, all-in-one-meal, soy-free, fish-free, shellfish-free

Categories

traditional, summer, spring, fall, winter, nut-free, egg-free, kid-friendly, instant-pot, all-in-one-meal, soy-free, fish-free, shellfish-free

17 Comments

Join the discussion

  1. The cooking directions don’t change between fresh vs frozen? Seems odd…. I am new to the instant pot though so maybe I just don’t understand.

    1. The Instant Pot will take longer to come to pressure when the meal is frozen, but you would still set it for the same amount of time to actually cook if that makes sense. So the cooking directions should be the same for this since the Instant Pot will accommodate for the frozen state of the food. You might also find these posts helpful that have some tips and tricks for cooking with an Instant Pot : Instant Pot 101 & Instant Pot 201

  2. What is ground sausage? If I join is there an option for the measures to be in metric for us Aussies?

    1. Ground sausage is sausage that ground (like hamburger) instead of a link, for example. Yes, we offer metric measurements to members. If you have more questions we’d love to chat with you in the bottom right-hand corner of our site.

  3. Is there a particular reason for using cottage cheese instead of ricotta? Does it have a better texture after freezing? TIA!

    1. It is just what the recipe calls for – some people don’t like the texture of ricotta cheese so cottage cheese is a perfect addition. Ricotta cheese can be frozen – it is just preference.

      Feel free to change it out and do it with ricotta – let us know how you liked it if you do!

  4. What is a springform pot and do I just put that in the insta pot or do I put the silver pot in and then put the springform pot????

  5. Can I make a springform pan mold and freeze? Not sure if I’m saying that correctly. I only have 1 pan and don’t want to have it stuck in the freezer until I’m ready to cook the lasagna. I’ve seen, somewhere, how to freeze a meal inside of a dish and being able to remove the frozen meal from the dish. Will this concept work the same? I apologize if I’m not explaining this correctly, but I hope it’s clear enough to be able to be answered. Thanks so much.

  6. So far I have only done this fresh, but will definitely prep some and freeze. The cooking time is right on, which is probably the most important part of the recipe. Use whatever ingredients sound good to you! I made a vegan lasagna for my wife with vegan ricotta and she loved it. My kids are big fans of the recipe as written

  7. I just tried cooking this from frozen and it was still cold in the center. IM putting it back in for 15 more minutes. Is it supposed to be covered while cooking? I’m not sure what went wrong

    1. Hi Warner – I’m sorry this was still cold in the center for you. You should cover the lasagna with foil while it’s cooking in the Instant Pot. What size Instant Pot were you using to make this meal? Sometimes people need to add a little extra time if they are using the 8qt vs. 6qt.

  9. You speak of frozen lasagna. What about just taking it out of the refrigerator? How long to pressurize?

    1. Hi Faith! It will definitely take less time to pressure if you are just taking it out of the refrigerator. It will still take a bit longer than just adding room temp ingredients.