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+ servings
Slice of Lasagna on a white plate

Double Decker Lasagna in the Ninja Foodi

Course Dinner
Cuisine Italian
Keyword Instant Pot Lasagna Recipe, Ninja Foodi Lasagna Recipe, Pressure cooker Lasagan Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10
Calories 592kcal
Author Louise


Sauce for the Lasagna

  • 19 ounces Italian sausage links
  • 1 cup onion 1/4" dice
  • 1 tsp basil dried
  • 1 tsp sea salt
  • 1 cup beef broth
  • 1 bulb garlic roasted, recipe in post
  • 24 ounces spaghetti sauce
  • 14.5 ounces fire roasted tomatoes

Ricotta Cheese

  • 2 cups Ricotta Cheese
  • 2 large eggs
  • 1 tsp basil dried
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 cup Parmesan cheese shredded
  • 1 bulb garlic roasted, recipe in post

For the Lasagna

  • 1 pound Lasagna Noodles
  • 1 batch Ricotta Cheese instructions below
  • 1 batch sauce instructions below
  • 2 cups cheese shredded, Italian style.


Sauce for the Lasagna

  • Turn the Ninja Foodi on sear/saute on high. Add 1 Tbsp of Olive oil. Remove the casings from the Italian sausage. Add the sausage to the inner pot and break up 
  • Add in 1 cup of onion and continue to saute until 1/2 way cooked through. This takes about 5 minutes or so. 
  • Add in 1 tsp of sea salt, 1 tsp of basil, 1 Tbsp of sugar and 1 cup of beef broth. Stir to combine
  • From this point on, do not stir. 
  • Add in 1 bulb of roasted garlic, 24 oz of spaghetti sauce or 2 1/2 cups of your favorite red pasta sauce. Add in 1 can 14.5 oz of fire roasted tomatoes. 
  • Put the pressure lid on the Ninja Foodi and set on high pressure for 3 minutes. Make sure the black valve is to seal. Immediate release the pressure when the 3 minutes is up. 

For the Ricotta Mixture

  • Lightly scramble 2 eggs in a medium to large mixing bowl. 
  • Add 2 cups of Ricotta cheese, 1 tsp sea salt, 1 tsp basil, and 1/2 tsp black pepper. 
  • Add 1/4 cup of freshly grated Parmesan Cheese and 1 bulb of roasted garlic. Mix to combine all the ingredients. 

Lasagna Assembly

  • Place a light layer of pasta sauce in the bottom of the pan. Break up lasagna noodles to cover the bottom. 
  • Add 1/2 cup of Ricotta Cheese and spread around. Add in 1/4 cup of shredded Italian cheese.
  •  Cover with 1-2 scoops of sauce. Add another layer of lasagna noodles.
  • Add 1/2 cup of Ricotta Cheese and spread around. Add 1/4 cup of shredded Italian cheese.
  • Cover with 1-2 scoops of sauce. Add a third layer of lasagna noodles and cover with sauce.
  • Repeat with second pan. *Do not add a final layer of shredded cheese until after pressure cooking. 

Cooking Instructions

  • Cover the bottom pan with parchment and stack the two pans together. Cover the top pan with a lid that has vent holes or cover with foil. Place stacked pans on the OXO sling.   
  • Add 2 cups of beef broth or water to the inner pot and lower the pans into the Ninja Foodi. Pressure cook on high for 20 minutes, make sure the black valve is to seal. When the pressure cooking time is up, allow to natural release for 5 minutes. Then manually release the remaining pressure
  • Remove the pans from the Ninja Foodi and remove the lid from the pan. Dump the liquid from the inner pot. 
  • Place one pan of the lasagna on the rack in the low position, add shredded cheese and return to the Ninja Foodi. 
  • Air Crisp on 400° F for 5-10 minutes or until the cheese is melted and bubbly. I recommend opening the lid every 2- 3 minutes to check on the cheese so it doesn't burn. 
  • Repeat for the second pan. Allow the pans of lasagna to cool for at least 10 minutes.  
  • Serve & Enjoy! 



Calories: 592kcal | Carbohydrates: 43g | Protein: 28g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 133mg | Sodium: 1545mg | Potassium: 588mg | Fiber: 2g | Sugar: 6g | Vitamin A: 820IU | Vitamin C: 7mg | Calcium: 334mg | Iron: 2.6mg