Make this EASY Gluten-Free Pressure Cooker Lasagna in your Instant Pot, Ninja Foodi, or Pressure Cooker!
Do you ever have a dinner that you truly just can’t wait to have again? That’s how I felt with this Gluten-Free Pressure Cooker Lasagna. It’s just so yummy, I couldn’t get enough of it.
Even my kids were raving over it, which says a lot from my picky eaters.
It also makes the perfect serving size for a family of 4-6. That means we aren’t throwing out leftovers days later.
This is the perfect Ninja Foodi Lasagna, add this to your list of Ninja Foodi Recipes.
How do you make Gluten-Free Pressure Cooker Lasagna?
Gluten-Free Pressure Cooker Lasagna can easily be made in an Instant Pot, Ninja Foodi, or Pressure Cooker. It’s all going to have the exact same instructions.
The Ninja Foodi and Instant Pot make it very easy to cook the meat right in the same pot as well.
Remember, you will want to use a 7-inch springform pan to make this. That pan will actually come in handy for many pressure cooker recipes.
Of course with lasagna, the cheese is the must-have ingredient.
Which cheese should you use for gluten-free pressure cooker lasagna?
Many use Ricotta Cheese on lasagna; however, my mom always used cottage cheese when I was growing up, so that is still what I use today.
Cottage Cheese is packed with great nutrients and protein, it’s also got the perfect consistency and flavor for gluten-free lasagna.
It’s so versatile and perfect to bake with especially for lasagna.
How do you remove the pressure cooker lasagna from the pressure cooker?
If you are using a Ninja Foodi, the wire rack that comes with it can be placed inside the pot on the lowest level and there are handles on the side that come up and make it very easy to remove the springform pan from the pot.
If you are not using a Ninja Foodi, then I highly suggest making a foil sling. This is super easy to do and will help you easily remove the lasagna from the pressure cooker.
Tips for Making Gluten-Free Pressure Cooker Lasagna
This can actually be a very low-carb meal because using a 7-inch springform pan keeps the serving size down, which happens to be exactly what I was going for.
It’s very important when making this to only use one layer of lasagna noodles. These are going to be broken apart to fit in the pan, but do not layer several on top of each other when you are putting them in the pan.
If you do this, they will still be hard because of the number of layers when you are done cooking. They will be stuck together and not fully cooked.
One single layer is absolutely vital when making gluten-free pressure cooker lasagna. This also makes it where you will probably only use half of the box of lasagna noodles and you can save the rest for another time.
That also makes this dish much more low-carb than a traditional lasagna in the oven.
If you want it to be nice and crispy on top, then I highly recommend putting it in the oven for just a few minutes to broil the top. This is completely optional and totally based on preference.
Can you use a different pan instead of a Springform Pan for Instant Pot Lasagna?
There are a few alternatives, the springform pan will make it much easier and picture-perfect; however, a cake pan will work as well.
This article, 4 Things You can Use Instead of a Springform Pan, is super helpful!
Now it’s time for Ninja Foodi Pressure Cooker Lasagna!
Gluten-Free Pressure Cooker Lasagna
Ingredients
- 1 Pound Lean Ground Beef
- 1/4 Tsp Garlic Salt
- 1/2 Tsp Gluten-Free Italian Seasoning
- 1 1/2 Cups Water
- 12 oz Gluten-Free Oven Ready Lasagna Noodles
- 1 1/2 Cups Hiland Cottage Cheese
- 1 1/2 Cup Marinara Sauce
- 1/2 Cup Shredded Mozzarella Cheese
- Garlic Salt to Garnish
- Italian Seasoning to Garnish
Instructions
- Start by cooking the ground beef on high-heat on sauté, add in the garlic salt and Italian seasoning.
- Carefully remove the meat and drain it.
- Place the pot back into the pressure cooker along with 1 1/2 cups of water.
- Add in the rack so that it's low and the handles are up to make it easy to remove it. This is doable with a Ninja Foodi. If it isn't with yours, make a foil sling to be able to easily remove the pan.
- Using a 7-inch springform pan, spray it with non-stick cooking spray, and then add one layer of gluten-free oven-ready lasagna noodles to the bottom. These will need to be broken apart to fit.
- Add in the ground beef, top it with part of the marinara sauce.
- Top with 1/2 of the cottage cheese. It's best to use a slotted spoon so the liquid from the cheese can drain out.
- Repeat the layer with lasagna noodles, meat, sauce, and cottage cheese.
- Add the shredded mozzarella cheese on top along with garlic salt and Italian seasoning.
- Place the pan in the pressure cooker, making sure if you are using a foil sling that it's centered properly.
- Add the lid, seal the nozzle, and cook on high pressure for 20 minutes.
- Natural release for 15 minutes.
- While it's naturally releasing if you prefer, heat the oven to low broil.
- Quick release the remaining and remove the lasagna.
- Place the pan of lasagna on a baking sheet and put in the oven on low broil for 5 minutes. It's best to watch this closely as many times heat is different on broil for each oven.
- Carefully remove.
- Let cool for about 5 minutes and carefully release the pan. We found this was best done on the baking sheet so that any liquid could drain out.
- It can be served right from here, or use a large spatula to move it to a serving plate.
Notes
Nutrition
did you make this recipe?
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Comments & Reviews
I went to buy a springform pan today and they were sold out. Is it possible to make in a regular cake pan?
Also I’m a little confused about using only one layer of noodles? Do you mean besides the bottom layer? Thank you!
Hi! You will do 2 layers of noodles, so it will be like this –
Starting at the bottom of the pan:
-Noodles/Pasta
-Meat
-Sauce
-Cottage Cheese
-Noodles/pasta
-Meat
-Sauce
-Cottage Cheese
Then top with the shredded cheese and seasoning.
Also the cake pan should work, I have only done it with the springform pan. I think the main difference would be that you would be basically scooping it out of the pan instead of getting the perfect sides. I’d say basically if you aren’t planning to try to take perfect pictures of it then it’ll be fine. Here is a good post I found on alternatives too – https://www.thespruceeats.com/what-to-use-if-you-dont-have-a-springform-pan-1388019. I’m going to add this link to the post as well.
I am sorry but if you are using regular lasagna noodles, they are made with white flour and are NOT gluten free. They will need to be made with rice, coconut or flax flour to be considered completely gluten free. Other options in place of noodles would be long slices Eggplant or Zuchini in place of the noodles. I also add diced tomatoes to mine.
Hi there, I’m not sure where the confusion comes in? I used gluten-free oven-ready lasagna noodles for this. I use them regularly – https://www.target.com/p/barilla-gluten-free-oven-ready-lasagna-10oz/-/A-53659445?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&CPNG=PLA_Grocery%2BShopping&adgroup=SC_Grocery&LID=700000001170770pgs&network=g&device=c&location=9026490&ds_rl=1246978&ds_rl=1248099&gclid=EAIaIQobChMIu82fzv3y6QIVx0XVCh0u6wGBEAQYASABEgKGYPD_BwE&gclsrc=aw.ds
I can’t say how this would turn out with eggplant or zucchini pasta in place as noodles. I’ve used that in other recipes but I have not had that turn out successfully in a Ninja Foodi.
I want to double this recipe. Would the cooking time change?
I believe the cooking time would stay the same; however, I’ve never doubled this one.
Can this recipe be made ahead and throw it in the instapot when you get home?
I don’t think I would because the lasagna noodles may get mushy.
Any chance this can be made with regular lasagna noodles? I thought I bought oven ready but they’re not. 🙁
They probably can be but it will likely alter the cook times. I’d add a few extra minutes.
Thanks! I decided to go to the store and buy the I oven ready noodles. But I’m using a 10 in springform pan so will I need to double the recipe inordee to get thick enough layers?
You can probably make it work fine with that, maybe fill in with cheese if needed.
I’m a newbie when it comes to cooking with a ninja foodie. When you say you put it in the oven to brown the top, do you mean the big oven? Why don’t you leave it in the foodi and boil it there?
You can leave it in the Foodi to do this, this was originally written for any pressure cooker and the Foodi is the only one that can do the browning all in one – another reason why I love it. 🙂
I did your lasagna today with a few tweaks and it turned out great. Your recipe is the only one I found that uses cottage cheese. I don’t like ricotta cheese at all. What I did differently than you was to cook my hamburger then added my cottage cheese and marinara sauce all together. Then put some marinara sauce on bottom of cake pan (I used the ninja foodi cake pan that can with a set I bought), Then I put noodles, 1/3 the meat mixture, mozzarella, noodles, 1/3 meat mixture, mozzarella, noodles, remaining meat mixture and mozzarella. I put the pan on the rack and into the foodi it went!! Also did -from what you had said-used the air crisp to brown the cheese some. Thank you for the time you take in making and sharing your recipes!!
Great tips!! Thank you for sharing, glad you enjoyed it!!
So if I’m using the foodi I would just use the pan that can with it? I’m a newbie
This particular recipe works the best with a springform pan, which one came with yours?
This was super delicious, and I will definitely make it again. Someone asked if it could be doubled. I did that, and yes, it worked great. I found this recipe and used ingredients I had on hand, which did not include gf lasagna noodles, but I did have banza cavatappi. I used these instead. Since I doubled the amounts of everything, I had more layers. It was excellent!!
This was super delicious, and I will definitely make it again. I used ingredients I had on hand, which did not include gf lasagna noodles, but I did have Banza cavatappi (also gluten free). I used these instead, and made 1 1/2 recipes, which gave me more layers overall. I kept to the original amount of water in the bottom of the pot and added a minute to the cook time. It was excellent!!
This sounds like a great recipe! One question, since the Ninja Foodi has a broil function, can you use that to broil instead of moving to the oven?
Yes, you could do that.
I am new to gf cooking. Do you think this can be made, portioned and frozen? I’ve not heard much about freezing and reheating gf noodles.
I haven’t tried this one frozen, but you should be able to freeze it similar to freezing other pastas. I would just make sure it’s in an airtight, freezer safe container.