Weeknight dinner doesn't get easier than this—we're talking cheesy, gooey, and ready in a flash. The next time the craving for hearty, comfort food strikes, just remember, Instant Pot Lasagna has your back.
Grease a 7-inch springform pan with cooking spray. Cook beef in a medium nonstick skillet over medium-high, stirring occasionally, until mostly browned, about 3 minutes. Add onion and garlic to beef in skillet. Cook, stirring occasionally, until beef is cooked through and onions are soft, about 6 more minutes. Sprinkle Italian seasoning and salt over beef mixture; stir to combine. Add tomato sauce, and cook, stirring occasionally, until slightly thickened, about 5 minutes.
Spoon 1/3 cup of sauce mixture into bottom of prepared springform pan. Top with 2 lasagna noodles, breaking to fit into springform pan. Top noodles with 1/3 of remaining sauce. Spread 1/2 of the ricotta over sauce; sprinkle with 1 cup of the mozzarella. Repeat layers once. Top with remaining noodles, sauce, and shredded cheese.
Place rack in bottom of Instant Pot. Pour in 1 cup water. Place springform pan of lasagna on top of rack. Coat a piece of aluminum foil lightly with cooking spray, and place lightly on top of lasagna, sprayed side down. Place lid on Instant Pot; set to cook on high pressure for 12 minutes.
When timer goes off, follow manufacturer’s instructions on how to quick release pressure. Remove lid from Instant Pot, and carefully take springform pan out of Instant Pot. Let stand 15 minutes before serving.