Instant Pot Taco Lasagna–layers of seasoned ground beef in enchilada sauce, cottage cheese/ricotta and lasagna noodles (you don’t even have to boil them!) topped with cheddar cheese. A cross between Mexican food and Italian food…it tastes soooo good!
Instant Pot Taco Lasagna
Mmmmm-mmmm! The Petersen household all loved this lasagna! Let’s start with the sauce…it’s beefy and has the perfect mixture of seasonings plus tomato/enchilada sauce. I’d like to eat the sauce by itself! Then the lasagna noodles are cooked perfectly without boiling them beforehand. The mixture of sour cream and cottage cheese/ricotta cheese add a bit of Mexican and Italian flare. And the melted cheese on top ties everything together. Try out this recipe! If you’re a lasagna fan you’ll really love it!
Ingredients you need to make Instant Pot taco lasagna…
- 1 pound 85/15 ground beef–you can also user a leaner ground beef
- 1 tsp cumin–for flavor
- 1 tsp chili powder–for flavor
- 1 tsp onion powder–for flavor
- 1 tsp garlic powder–for flavor
- ½ tsp kosher salt–for flavor
- ½ tsp black pepper–for flavor
- 1 (10 oz) can red enchilada sauce–I used mild, but use whatever kind you like best
- 1 (14.5 oz) can crushed tomatoes–I love the texture of crushed tomatoes, it’s between diced tomatoes and tomato sauce
- 1 cup cottage cheese or ricotta cheese–I used cottage cheese
- ½ cup sour cream–to mix with the cottage cheese
- 1 egg–for binding the dairy layer
- 6 lasagna noodles–you can use whole wheat
- 1-2 cups shredded cheddar cheese–try a mix of cheeses like Monterey jack, cheddar and mozzarella
How to make Instant Pot taco lasagna…
- Brown the ground beef. I did this step on the stove but you can also use your Instant Pot on sauté setting. Just clean out the pot after you brown the beef before moving on. Stir the cumin, chili powder, onion powder, garlic powder, salt and pepper into the beef to season it well. Stir in the enchilada sauce and the crushed tomatoes. Set aside.
- In a small bowl stir together the cottage cheese (or ricotta), sour cream and egg.
- In a 7 inch by 4 inch pan* (or you can use a 3 quart Instant Pot liner) add a little of the meat sauce to barely cover the bottom of the pan.
- Then layer the following 3 times: 2 noodles (broken to fit), ⅓ of the cottage cheese mixture, ⅓ of the meat sauce.
- Sprinkle the cheddar on top. Cover the pan with foil.
- Pour 1 ½ cups water into the bottom of the Instant Pot. Place the pan on top of a trivet/sling. Lower it into the Instant Pot.
- Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up you can release the pressure immediately or you can let it sit in the pot on warm for up to 2 hours (it stays warm and ready to eat!). Remove the lid.
- Scoop up onto plates and enjoy!
Equipment I used…
- Instant Pot Duo 60 7 in 1* you can use a 6 or 8 quart (or larger) pot for this recipe.
- Fat Daddios 7 inch by 4 inch pan* is used as the pot-in-pot dish. Fun fact! You can also use a 3 quart Instant Pot liner inside a 6 or 8 quart Instant Pot liner for a pot-in-pot dish.
- OXO Sling* comes in handy to drop pot-in-pot dishes in and out of the Instant Pot.
More Lasagna Inspired Instant Pot Recipes…
Instant Pot White Chicken Lasagna
Instant Pot Dump And Go Meatball Lasagna
Instant Pot Chicken Queso Lasagna
Want More Tried And True Instant Pot Recipes?
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- Buy the 365 Days of Pressure Cooking Cookbook
Instant Pot Taco Lasagna
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 4–6 servings 1x
Ingredients
- 1 pound 85/15 ground beef
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 (10 oz) can red enchilada sauce (I used mild)
- 1 (14.5 oz) can crushed tomatoes
- 1 cup cottage cheese or ricotta cheese
- 1/2 cup sour cream
- 1 egg
- 6 lasagna noodles
- 1–2 cups shredded cheddar cheese
Instructions
- Brown the ground beef (I did this step on the stove but you can also use your Instant Pot on sauté setting). Stir in the cumin, chili powder, onion powder, garlic powder, salt and pepper. Stir in the enchilada sauce and the crushed tomatoes. Set aside.
- In a small bowl stir together the cottage cheese, sour cream and egg.
- In a 7 inch by 4 inch pan* (or you can use a 3 quart Instant Pot liner) add a little of the meat sauce to barely cover the bottom of the pan.
- Then layer the following 3 times: 2 noodles (broken to fit), ⅓ of the cottage cheese mixture, ⅓ of the meat sauce.
- Sprinkle the cheddar on top. Cover the pan with foil.
- Pour 1 ½ cups water into the bottom of the Instant Pot. Place the pan on top of a trivet/sling. Lower it into the Instant Pot.
- Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up you can release the pressure immediately or you can let it sit in the pot on warm for up to 2 hours (it stays warm and ready to eat!). Remove the lid.
- Scoop up onto plates and enjoy!
- Category: Beef
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
This is delicious! I prepped everything just had to put it all together in my Fat Daddio 7×3″ pan. I did manual for 22 minutes and let it sit for another 20 – everything was done. Even my husband, the fussy one, liked it! I would definately make it again.
★★★★★
So great to hear! Thanks for the 5 stars Patricia!
Your welcome, have not been disappointed by any of your recipes. Thank you for sharing them!
Pat Ellsworth
★★★★★
I made this in the oven as described in another comment. I cooked my lasagna noodles and made everything on the stovetop and assembled in 8 x 8 baking dish and baked at 350 degrees for one hour. I used ricotta. It was so good. Better than any lasagna I ever made. Thanks for a great recipe. Will be making this again.
★★★★★
Yay! Thanks for the nice comment. I’m glad to hear it 🙂
It was good but had to cook for 28 minutes. In the future if not using oven ready noodles will soak in hot water for 15 minutes first. Will also use less cumin and crushed tomatoes. Leftovers were better.
Thanks for sharing your experience!
YIKES! I can’t figure this one out!! I used 3 qt ip liner. Set timer on 22 min. Let natural release for 4 minutes. Released remaining manually. Opened it and removed pan and shoved metal pancake turner in to cut into pieces and lasagna noodles were crunchy! Put it all back and pressured it for an additional 5 minutes. Did an instant release. The noodles were barely beyond crunchy, but edible. The only thing I changed in recipe was a 5.5 oz can of tomato juice and 8 oz tomato sauce because I didn’t have crushed or diced tomatoes. (This is clean out pantry month. LOL). IP seemed to be holding pressure – no steam escaping. Any ideas??
That’s interesting! I’m not sure what happened! Sorry that is frustrating.
Trying to decide if I want to try again. I honestly don’t know what to try to do differently though. I’ll probably wait until I try a familiar recipe to make sure nothing is wrong with my instant pot.
Is there anything you could substitute for the sour cream?
plain yogurt?
Can I use gluten free lasagna noodles instead? My mom has been recently diagnosed with celiac disease.
I am unfamiliar with how gluten free pasta works in the Instant Pot so I can’t say for sure. Here is all my gluten free recipes: https://www.365daysofcrockpot.com/recipes/?fwp_dietary_restrictions=gluten-free
How would you make this in the oven? Can it be made in the crockpot? I don’t have any of the pot in pot accessories
I would layer the ingredients in a square baking dish as stated in the directions and then cover with foil and bake at 350 for an hour. Remove foil and bake for 5 more minutes.
Great if you love red enchilada sauce! it is not my favorite, so I should have known I wouldn’t love it as much as I wanted it. Do not attempt this without a pot in a pot option for the instant pot or it will give you the burn notice. the recipe is pretty easy though! not bad.
★★★
If this looks interesting to you, absolutely make it. You won’t regret it! My husband took his first bite and he described it as ‘delicious!’ I’ll definitely make this on a cold winter night. Very happy with the flavor! I did use an entire 15 oz container of ricotta and a 14 oz can of drained black beans. Just outstanding Karen!!!! Thank you
★★★★★
I agree Dawn! It really is tasty! I’m so glad you and your husband loved it!
This looks great! As I do not have a “pot within a pot” option, could this be made in a springform pan?
Yes you could do that!
Thanks, Karen – putting it on this week’s menu!
This recipe sounds delicious and I am anxious to make it. CAN I USE A DIFFERENT KIND OF PASTA??? Most casseroles that I make in he instant pot or the crock pod, I make them with the intention that any leftovers can be put into 8-9 oz portions, and then freeze-dried for long term storage in mylar bags and with oxygen absorbers. Would medium noodles or bowtie noodles work? How much would I reduce the cooking time?
Yes I think that would be great to use bowties or medium noodles. I would keep same cooking time since it is pot in pot.
Karen
You told Karen she could use bow ties or medium noodles, but did not specify an amount/equivalent to the lasagna noodles. What would that be?
Thanks.
Diane
I would use between 4-6 ounces
Thanks, Karen!
Hi Karen,
I made this last night in my 8 qt with a few changes. I didn’t have enchilada sauce so I used hot Rotel (we love spicy) and a 28 oz can of crushed tomatoes. I also added chopped onion and some minced garlic along with all your spices, plus smoked paprika, red pepper flakes, Herbs De Provence, and a a bit of sugar to balance the acid. I was able to fit it all in my Fat Daddios 8×3 pan. It was a Hit!!! We loved it. Being able to let it sit in the pot on warm and eat when we were ready was so convenient!! Thanks so much for all you do!
★★★★★
Your version sounds fantastic! And it really is so convenient on those busy nights!
Hi Karen, my years of using the instant pot, I have been cautious with milk based products going under pressure due to curdling. Do you not see this as a problem with this recipe? Thank you for the recipe.
Michael
★★★★
Because it was pot in pot and covered in foil it had no issues!
I am wondering if I double the ingredients will it still fit in the 7×4 pot or do I need to do it in 2 batches?
It won’t. You could probably 1.5 times it in a 3 quart liner. But it will be too much to double.
I just want to verify that you use uncooked lasagna noodles.
Yes that is right!