Who loves lasagna??? We do! I make lasagna every couple of months and the kids love it! The last time I made it, I made fresh, homemade lasagna noodles and homemade sauce. Let me tell you….it was AMAZING! But, who has time for that? I don’t, or at least not on a regular basis. Well, if you follow our recipe for Ninja Foodi Lasagna, you can!
I was skeptical…especially since I used no boil noodles and not a lot of liquid. I was convinced that the noodles were going to be dry and disappointing. I don’t know how the Ninja Foodi did it…but the noodles were fully cooked and the lasagna was so delicious!
Seriously, nobody would know that I cheated and used no boil lasagna and that it only took 24 minutes to cook. 24 minutes!!!! After the success of the lasagna, I have so many ideas on how to change it up and try different variations! I can’t wait to try this again!
Tips for this recipe:
1.Don’t be afraid to break up the noodles so that they make a full layer. I was hesitant to break up them up too small because I thought that the lasagna would crumple when I took the springform off the pan, but it stayed together incredibly well!
2.I used a lot of ground beef in with my sauce and this created the pan to fill up faster than I expected. If you use a meat sauce, be sure to break the meat down into very small pieces so that it spreads out well and does not create an overly thick layer of meat. The more meat you use, the less room you will have for layers of cheese and noodles.
3.Use a sling to put your springform pan in and out of the Ninja Foodi liner pan. This will make it so much easier! You can either make a sling using foil or you can buy one. I recently bought the OXO Good Grips Sling from Amazon and absolutely love it.
Looking for more recipes for pasta? Check out some of our favorites below!
Ninja Foodi Shrimp Scampi Linguine
Ninja Foodi Tuscan Chicken Pasta
Ninja Foodi Crack Chicken Pasta
Ninja Foodi Chicken Fettuccine Alfredo
How to make Ninja Foodi Lasagna:
Make the meat sauce
1.Brown the meat in a large sauce pan and drain grease.
2.Add sauce and garlic.
3.Simmer for 3 minutes.
Make the ricotta filling
1.Mix ricotta cheese, egg, salt, pepper and Italian seasoning together.
2.Set aside until you build your lasagna.
Build your lasagna-Use a 7 inch springform pan
1.Break up no boil lasagna noodles and cover the bottom of the springform pan- try to cover the entire bottom without layer more than 2 or 3 noodles on top of an area.
2.Cover pasta with a layer of meat sauce.
3.Cover meat sauce with a layer of ricotta filling.
4.Sprinkle ½ to ⅓ of mozzarella cheese on top of ricotta filling.
5.Sprinkle ½ to ⅓ of parmesan cheese on top of mozzarella cheese.
6.Repeat steps 1 thru 5. Based on how much meat you used in your sauce, you will be able to create 2 or 3 layers.
Cook your lasagna
1.Cover lasagna with foil and place on sling.
2.Place trivet in Ninja Foodi.
3.Add 1 cup of water to Ninja Foodi.
4.Place lasagna, in the sling, onto the trivet.
5.Closed lid and set valve to “seal” position.
6.Cook on high pressure for 24 minutes.
7. Once timer beeps, let pressure naturally release for 10 minutes.
8.Remove lid and lasagna from the Ninja Foodi.
9.Remove foil and then place the sling and lasagna back into the Ninja Foodi. Using the broiler lid, close lid and broil on high for 5 minutes or just until cheese is melted and golden brown.
Ninja Foodi Lasagna Ingredients:
- 8 No boil lasagna noodles
- 1 Cup water
- 2 Cups Mozzarella Cheese
- ½ Cup parmesan Cheese
Meat sauce
- 1 Pound of ground beef
- For a less meaty and more cheese and noodle option- only use ½ pound of ground beef
- You can substitute the ground beef with ground turkey, ground chicken or Italian sausage
- 24 Ounces pasta sauce
- 1 Tablespoon garlic- minced
- I always add this extra garlic but you can omit this if you prefer
Ricotta Cheese Filling
- 8 Ounces ricotta cheese
- 1 Egg
- 1 Teaspoon Italian seasoning
- ½ Teaspoon salt
- ½ Teaspoon pepper
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Ninja Foodi Lasagna
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- Ninja Foodi
Ingredients
Ninja Foodi Lasagna Ingredients:
- 8 No boil lasagna noodles
- 1 Cup water
- 2 Cups Mozzarella Cheese
- ½ Cup parmesan Cheese
Meat sauce
- 1 Pound ground beef (For a less meaty and more cheese and noodle option- only use ½ pound of ground beef. You can substitute the ground beef with ground turkey, ground chicken or Italian sausage)
- 24 Ounces pasta sauce (jarred or canned)
- 1 Tablespoon garlic- minced (I always add this extra garlic but you can omit this if you prefer)
Ricotta Cheese Filling
- 8 Ounces ricotta cheese
- 1 Egg
- 1 Teaspoon Italian seasoning
- ½ Teaspoon salt
- ½ Teaspoon pepper
Instructions
How to make Ninja Foodi Lasagna:
Make the meat sauce
- Brown the meat in a large sauce pan and drain grease.
- Add sauce and garlic.
- Simmer for 3 minutes.
Make the ricotta filling
- Mix ricotta cheese, egg, salt, pepper and Italian seasoning together.
- Set aside until you build your lasagna.
Build your lasagna-Use a 7 inch springform pan
- Break up no boil lasagna noodles and cover the bottom of the springform pan- try to cover the entire bottom without layer more than 2 or 3 noodles on top of an area.
- Cover pasta with a layer of meat sauce.
- Cover meat sauce with a layer of ricotta filling.
- Sprinkle ½ to ⅓ of mozzarella cheese on top of ricotta filling.
- Sprinkle ½ to ⅓ of parmesan cheese on top of mozzarella cheese.
- Repeat steps 1-5. Based on how much meat you used in your sauce, you will be able to create 2 or 3 layers.
Cook your lasagna
- Cover lasagna with foil and place on sling.
- Place trivet in Ninja Foodi.
- Add 1 cup of water to Ninja Foodi.
- Closed lid and set valve to "seal" position.
- Cook on high pressure for 24 minutes.
- When the timer beeps, let pressure naturally release for 10 minutes.
- Remove lid and lasagna from Ninja Foodi.
- Remove foil from lasagna and place the sling and lasagna back into Ninja Foodi. Using the broiler lid, close lid and broil on high for 5 minutes or just until cheese is melted and golden brown.
Croka
I used ground lamb as my husband is from Greece. When cooking the lamb, I added rosemary, cumin and black pepper. I also added diced shallots and yellow pepper before adding the garlic (I’d also have added spices/onion to the meat if it was beef- we like a lot of flavor). Next I’ll try bison. Thanks for the instructions to follow- excellent- I hardly follow the recipe to the tee, usually just need to know the steps and how long to cook. Thanks again!
TheTastyTravelers
Hello! I’m happy to hear that the instructions were easy to follow and your modifications sound like they turned out delicious!!
Nan Sommers
Vegetarian option? What about whole wheat lasagna noodles that are NOT no boil?
TheTastyTravelers
Hi Nan,
I have not tried a vegetarian option with whole wheat noodles. The recipe should work well with omitting the beef to make it vegetarian. However, I’m not sure how the wheat noodles would do, especially if they are regular and not no boil. Regular noodles have a different texture/consistency than the no-boil noodles and would either come out soggy (if you pre-cooked them) or undercooked (if you did not pre-cook them). I did a quick google search and found that they do sell no-boil wheat noodles at some stores: https://www.delallo.com/delallo-no-boil-organic-whole-wheat-lasagna-9-oz/
William Jones
A multi step spectacular and a great recipe that is very flexible on the ingredients to make smaller or a larger lasagna.
Aaron
I usually don’t leave reviews on recipes, but I used this one as a guide and my lasagna came out great! Thank you so much for the recipe! I love the fact that I can make a weeknight lasagna almost as easily as I can make spaghetti!
TheTastyTravelers
Hi Aaron! I’m so glad that you enjoyed our recipe for making Lasagna in the Ninja Foodi! 🙂 Thanks for your kind words about our recipe. Happy Cooking!
Curtis Kirkpatrick
Freaking Amazing for real !! Best lasagna ever !!!
TheTastyTravelers
Best comment ever!! 🙂 I’m so glad you liked the recipe. We love it too! 🙂
Jeff
I made this yesterday and it came out exactly like the photo and was delicious. The only thing I would do differently next time is double the the ricotta cheese mixture as 8oz was not enough to cover the third final layer. Great recipe!
Laura
I made this tonight. I’m doing a kitchen remodel and don’t have anything to cook with it. I substituted store bought Italian meatballs that I thawed in the fridge and crumbled up as meat. It was so good!
Limor Rosen
great clear recipe! thanks
Vicki
Made this tonight following recipe exactly EXCEPT it filled my 8” springform pan. Incredibly delicious!
Deb Reynard
never thought good food would be so simple!