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Instant Pot Lasagna – Simple & Healthy for Truckers on the Road

Making lasagna in the Instant Pot while on the road for any truck driver isn’t hard and it tastes amazing! You’re going to love the Italian sausage and the 3 cheeses. No need to boil the noodles ahead of time either. Score!

A super easy and totally delicious Instant Pot recipe for lasagna with Italian sausage, spinach, mushrooms and 3 types of cheeses.  


  1. 1 pound ground Italian sausage

  2. 1 (24 oz) can pasta sauce

  3. 1 tsp garlic powder

  4. 1 tsp dried basil

  5. 1 cup chopped mushrooms (optional)

  6. 2–3 cups fresh spinach (optional)

  7. 1 egg

  8. 1 cup ricotta or cottage cheese

  9. 1/2 cup grated mozzarella cheese, plus more for sprinkling on the top

  10. 1/2 cup grated parmesan cheese

  11. 6 oven ready (no boil) lasagna noodles

  12. Turn your Instant Pot onto the sauté setting and brown the Italian sausage. Break it up with a spoon. Drain off the excess grease and place the sausage into a medium sized bowl. Clean out the bottom of the Instant Pot. (You can also do this step on the stove top in a frying pan. It’s totally up to you.)

  13. Add pasta sauce, garlic powder, basil, mushrooms and spinach to the bowl with the Italian sausage. Stir together. Set aside.

  14. In a small bowl whisk the egg and ricotta/cottage cheese together. Stir in the mozzarella and parmesan cheeses. Set aside

  15. In a 1 1/2 quart round dish that fits inside your Instant Pot (I like this 7 inch by 4 inch cake pan* or sometimes I use this Corningware dish*) begin the layering.

  16. Thin layer of sauce

  17. 2 noodles (break up the noodles to fit into a single layer)

  18. Sauce

  19. Half of the cheese mixture

  20. 2 noodles (break up the noodles to fit into a single layer)

  21. Sauce

  22. The rest of the cheese

  23. 2 noodles (break up the noodles to fit into a single layer)

  24. The rest of the sauce

  25. Sprinkle the top with extra mozzarella cheese.

  26. Cover the dish with foil. Place it on top of the trivet. Pour 1 1/2 cups of water into the bottom of the Instant Pot. Carefully lower the trivet and dish into the bottom of the Instant Pot.

  27. Place the lid on top and secure the lid. Make sure valve is set to sealing. Set the manual pressure cook button to 21 minutes. Once the timer beeps let the pressure release naturally. It took mine 10 minutes to release.

  28. Remove the lid. Carefully remove the trivet and pan. Let it sit for about 10 minutes before eating it. If you’d like to brown the cheese on top you can place it under your oven’s broiler for 2 minutes.

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