Description
This Instant Pot Dump and Go Meatball Lasagna is a fast and easy one-pot meal that combines the flavors of classic lasagna with the convenience of pressure cooking. Frozen meatballs, marinara sauce, uncooked lasagna noodles, and a creamy ricotta mixture cook together in the Instant Pot to create a comforting, cheesy Italian dinner without the need for layering or extensive prep.
Ingredients
Scale
Base
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 cup water
- 1 pound frozen meatballs
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 8 ounces uncooked lasagna noodles, broken into thirds
Cheese Mixture
- 1 cup ricotta cheese
- 1 egg
- Salt and pepper to taste
Topping
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish (optional)
- Fresh basil leaves
Instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode and heat olive oil. Add the finely chopped onion and minced garlic, sautéing until they soften and become fragrant, about 2-3 minutes.
- Add Sauce and Water: Cancel the sauté mode. Pour in the marinara sauce and water. Stir well to combine and deglaze the bottom of the pot, scraping up any browned bits to prevent burning during pressure cooking.
- Add Meatballs: Place the frozen meatballs evenly over the sauce layer, ensuring they are distributed throughout the pot for even cooking.
- Season: Sprinkle dried oregano and dried basil over the meatballs to infuse additional Italian flavors.
- Layer Noodles: Break the uncooked lasagna noodles into thirds and layer them over the meatballs. Try to submerge as much of the pasta as possible into the sauce mixture to ensure they cook properly under pressure.
- Prepare Ricotta Mixture: In a small bowl, combine the ricotta cheese with the egg, seasoning with a pinch of salt and pepper. Dollop spoonfuls of this mixture over the noodles for that creamy cheese layer.
- Pressure Cook: Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 6 minutes, allowing the noodles to soften and flavors to meld.
- Release Pressure: When cooking is complete, perform a quick release of the pressure. Once the pin drops, open the lid carefully.
- Mix and Add Cheese Toppings: Gently stir the contents to combine. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
- Melt Cheese: Cover the pot with the lid (no need to seal) and let it sit for a few minutes off heat, allowing residual heat to melt the cheese perfectly.
- Serve: Serve the lasagna hot, garnished with fresh basil leaves if desired for added color and aroma.
Notes
- Breaking the lasagna noodles into thirds helps them fit evenly in the Instant Pot and cook more uniformly.
- Using frozen meatballs saves time and adds convenience to the recipe.
- Ensure the noodles are mostly submerged in the sauce to cook properly under pressure.
- You can substitute marinara sauce with your favorite pasta sauce for different flavors.
- The residual heat method for melting cheese prevents overcooking and keeps cheese creamy.
