Description
This Instant Pot Dump and Go Meatball Lasagna is a quick and easy one-pot meal combining classic lasagna flavors with the convenience of pressure cooking. Tender frozen meatballs simmer in marinara sauce layered with broken lasagna noodles and creamy ricotta, finished with melted mozzarella and Parmesan cheese. Perfect for a comforting weeknight dinner with minimal fuss and maximum flavor.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
Sauce and Meat
- 2 cups marinara sauce
- 1 cup water
- 1 pound frozen meatballs
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
Pasta and Cheese
- 8 ounces uncooked lasagna noodles, broken into thirds
- 1 cup ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasoning and Garnish
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode and heat olive oil. Add the finely chopped onion and minced garlic, cooking for about 2-3 minutes until softened and fragrant.
- Add Sauce and Water: Cancel the sauté mode. Pour in the marinara sauce and water, stirring well to combine and deglaze the bottom of the pot, ensuring no bits stick.
- Add Meatballs: Place frozen meatballs evenly into the sauce mixture so they are submerged.
- Season: Sprinkle the dried oregano and dried basil evenly over the meatballs for added herb flavor.
- Layer Noodles: Break the uncooked lasagna noodles into thirds and layer them over the meatballs, pushing them down gently to submerge as much pasta as possible into the sauce.
- Prepare Ricotta Mixture: In a small bowl, combine the ricotta cheese with the egg and a pinch of salt and pepper. Dollop spoonfuls of this mixture on top of the noodles evenly.
- Pressure Cook: Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 6 minutes to allow noodles to cook through and flavors to meld.
- Release Pressure: Perform a quick release once the cook time ends. After the pin drops, carefully open the lid to avoid steam burns.
- Mix and Add Cheese: Gently stir the lasagna mixture to combine ingredients slightly. Sprinkle shredded mozzarella and grated Parmesan cheese evenly on top.
- Melt Cheese: Cover the Instant Pot with the lid (without pressure) and let sit for a few minutes so the residual heat melts the cheese perfectly.
- Serve: Serve hot, optionally garnished with fresh basil leaves to add a bright herbaceous finish.
Notes
- Use frozen meatballs to save prep time; no need to thaw before cooking.
- Breaking the lasagna noodles into thirds helps them fit and cook evenly in the Instant Pot.
- Do not stir after adding the noodles; layering them over the sauce prevents sticking and clumping.
- The ricotta-egg mixture adds creaminess and helps bind the layers together.
- Letting the cheese melt with residual heat prevents overcooking and maintains a gooey texture.
- Fresh basil garnish is optional but recommended for extra freshness and color.
- Prep Time: 8 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian-American
