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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!
- 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
- 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.
This recipe can easily be made in the Instant Pot, Pressure Cooker, and Ninja Foodi.