Instant Pot Ravioli Lasagna
Lazy ravioli lasagna uses fresh or frozen ravioli, jar marinara sauce, and the Instant Pot pressure cooker for an easy family-friendly recipe.
Servings: 5
Calories: 512kcal
Equipment
- Instant Pot (or any electric pressure cooker)
- springform pan
- Silicone or foil sling
- air fryer lid
Ingredients
- 16 ounces ravioli, fresh or frozen (thaw if frozen)
- 1 jar (24 ounces) marinara sauce (3 cups homemade sauce)
- 2½ cups shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese
- 1 cup water
Instructions
Assembling the ravioli lasagna
- Lightly grease metal springform pan or round cake pan with non-stick cooking spray *see notes if using a cake pan*.
- Pour ½ cup of marinara sauce into bottom of springform pan. Spread out 1/2 of ravioli in a single layer. Top with 3/4 cup of shredded mozzarella cheese and 1/4 cup of parmesan cheese. Cover with 1 cup of marinara sauce.
- Spread the rest of the ravioli into a single layer. Top with 3/4 cup of shredded mozzarella cheese and 1/4 cup of parmesan cheese. Pour over 1 ½ cups of marinara sauce. Top with the rest of the shredded mozzarella cheese
- Spray the underside of the foil with cooking spray to prevent sticking. Wrap the springform pan in foil across the top and under the bottom of the pan.
- Place foil-wrapped springform pan into a silicon sling or foil sling *see notes for making a foil sling*
Pressure cooking Ravioli Lasagna
- Pour 1 cup of hot water into Instant Pot liner. Lower the sling with the ravioli lasagna into the Instant Pot. Secure lid and twist the pressure valve to seal (if needed). Select high pressure for 25 minutes.
- When pressure cycle is over, allow a 5 minute natural release. Then perform a quick release to release the remaining pressure. Using pot holders, lift sling from the Instant Pot and carefully remove the foil from the springform pan.
- If serving without browning (next steps), let ravioli lasagna cool for at least 10 minutes before removing the springform band (to ensure that the ravioli lasagna stays together and doesn’t spread out.
Browning the Ravioli Lasagna with air fryer lid, air fryer, or oven (optional)
- Place the ravioli lasagna back on the sling. Lower the sling back into the Instant Pot or place in your air fryer.
- Air fry or Bake at 350º for 5-10 minutes, until golden and bubbly on top. If you don't have an air fryer or air fryer lid, you can broil the ravioli lasagna in your oven.
- Allow ravioli lasagna to cool for at least 10 minutes (to ensure that the ravioli lasagna stays together and doesn’t spread out).
Notes
To make Instant Pot Lasagna without springform pan or pot in pot, get my Instant Pot Easy Lasagna recipe.
*You can use a 7”-7.5” metal round pan lined with foil for this recipe. Ensure your foil extends over the sides of the cake pan so that you can remove the ravioli lasagna for serving. Follow directions to let rest for at least 10 minutes after cooking, to keep the ravioli lasagna together when cutting.
To make a foil sling: tear off a 30" strip of heavy-duty foil. Fold the strip into thirds, lengthwise. Use the ends to make a handle for lowering and raising the pan.
How to Store and Reheat:
To store, cool the lasagna completely then cover and refrigerate for up to 3 days.
To freeze, wrap the cooled lasagna tightly in a freezer-safe wrap or aluminum foil, label it, and freeze for up to 2 months.
To reheat, thaw the Instant Pot frozen ravioli overnight in the fridge then bake in a 350˚F oven until hot and bubbly. Alternatively, reheat small pieces in the microwave.
Nutrition
Serving: 1serving | Calories: 512kcal | Carbohydrates: 46g | Protein: 29g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 1709mg | Potassium: 497mg | Fiber: 5g | Sugar: 8g | Vitamin A: 979IU | Vitamin C: 10mg | Calcium: 373mg | Iron: 11mg