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Instant Pot Lasagna on a white plate

WW Instant Pot Lasagna - Easy Low Fat Recipe

  • Author: Susan
  • Total Time: 34 minutes
  • Yield: 6 servings 1x
  • Diet: Low Fat


This easy low fat WW Instant Pot Lasagna recipe is the ultimate comfort food. It literally only takes 10 minutes to prep and 24 minutes to cook in the Instant Pot. You can have the most amazing healthy meal on the table for the family without spending hours in the kitchen.


  • One Pound of Lean Ground Beef or Chicken or Turkey Chop Meat - Or you can can also prepare without meat and use sliced Zucchini and Eggplant for a Vegan version.
  • One small onion diced
  • One garlic clove minced
  • 28 ounce can of crushed tomamtoes
  • 15 ounce can of tomato sauce
  • 1 teaspoon of salt
  • 1 teaspoon of oregano
  • 1/2 teaspoon of basil
  • 1/4 teaspoon of red pepper flakes
  • 1 Cup of Part Skim Ricotta Cheese
  • 1 1/2 Cups of Shredded Part Skim Mozzarella Cheese
  • 6-8 No Bake Lasagna Noodles
  • 1/2 Cup of Shredded Parmesan Cheese


  1. Cook: Press Saute on your Instant Pot and add a tablespoon of Olive Oil. Add you meat of choice, onion, garlic and stir frequently with a wooden spoon breaking up your chop meat and sautéing everything together about 5-7 minutes.
  2. Simmer: Add in the crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes and let simmer together for another 5 minutes to allow all of the flavors to blend together.
  3.  Assemble: In a separate bowl combine the ricotta cheese, one cup of the mozzarella cheese and Parmesan cheese.
  4. Transfer: Turn off your Instant Pot and transfer your sauce to a separate bowl.
  5. Prep: Clean your Inner Instant Pot and then place it back in your Instant Pot Base then add 1 1/2 cups of water to your Inner Instant Pot
  6. Assemble: Now it's  time to layer your Lasagna - grab your 7 1/2 x 3 1/2 Inch Round Baking Pan and give it a spritz of olive oil spray.
  7. Assemble: Spoon 1/3 of your meat sauce into the bottom of your pan. Break 2-3 no bake lasagna noodles to lay on top of the sauce. If you are making a vegan lasagna just use plain sauce on the bottom. Next add half of your ricotta cheese mixture. Repeat with another layer of  sauce and no bake noodles - you can also add sliced zucchini or eggplant here as well for some veggies. Continue layer until you reach the top - make sure you end with sauce on top covering all the noodles then sprinkle with cheese.
  8. Prep: Cover your pan loosely with aluminum foil.
  9. Prep: Place your Instant Pot wire rack in your inner Instant Pot and place your lasagna into the pot on the metal rack.
  10. Cook: Place lid on your Instant Pot - turn the steam release valve to the sealed position. Press the pressure cook button and set time for 24 minutes. High Pressure. It takes the pot about 5 minutes to build to full pressure.
  11. Pressure Release: When the cook cycle is completed do not open the pot. Let it sit for about 10-15 minutes to naturally release the pressure. Before opening the lid turn the pressure release knob to the venting position to release any remains pressure. When the pressure has been released you will see the pin on the lid drops down, when you see this you may open the lid safely.
  12. Remove: Use pot holders to lift the lasagna out of the Instant Pot.
  13. Browning: Remove the foil - now it is time to brown and crisp your lasagna. You have 2 options - if you have an Air Fryer you can place your lasagna pan into the Air Fryer for about 5 minutes on 360 Degrees for a nice crisp. If you do not have an Air Fryer use your oven and turn on your boiler to 450 degrees and place your lasagna on the middle rack for about 5 minutes to crisp nicely.
  14. Eat: Remove from oven and get ready to serve..Yummy!



  • Always make sure that the pressure release valve is in the correct position before you start pressure cooking. It should be in the sealed position.
  • Never try to force the lid open after cooking- if the lid will not open, that means the pressure has not fully released. As a safety feature the lid on your instant pot remains locked until the float valve drops down.
  • When re heating your lasagna casserole to make sure it is not cold in the middle try this trick.Before taking your instant pot lasagna casserole out of the oven, poke the center with the blade of a butter knife and leave it in place for 15 to 30 seconds. Remove the knife and then touch the side of the blade very gently to the back of your hand. If the metal is hot, so, too is the middle of the casserole.
  • Prep Time: 10 minutes
  • Cook Time: 24 minutes
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Italian


  • Serving Size: 1 slice
  • Calories: 333
  • Sugar: 7.9 g
  • Sodium: 591.2 mg
  • Fat: 7.6 g
  • Carbohydrates: 35.6 g
  • Protein: 29.6 g
  • Cholesterol: 72.8 mg

Keywords: Instant Pot, Lasagna