Description
This Instant Pot Dump and Go Meatball Lasagna is a quick, easy, and hearty one-pot meal that layers frozen meatballs, marinara sauce, broken lasagna noodles, and a creamy ricotta mixture. Cooked under pressure for just 6 minutes, it’s a perfect weeknight dinner that combines convenience with classic Italian flavors, topped with melted mozzarella and Parmesan cheese.
Ingredients
Scale
Base Ingredients
- 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
- Salt and pepper to taste
Cheese Mixture
- 1 cup ricotta cheese
- 1 egg
Topping Cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh basil leaves (optional)
Instructions
- Heat and sauté aromatics: Set the Instant Pot to sauté mode and heat the olive oil. Add the finely chopped onion and minced garlic, cooking and stirring until softened and fragrant, about 2-3 minutes.
- Add liquids and deglaze: Cancel the sauté mode. Pour in the marinara sauce and water, stirring well to combine and to deglaze the pot, scraping any browned bits off the bottom.
- Add frozen meatballs: Place the frozen meatballs evenly into the sauce mixture inside the pot, ensuring they are submerged as much as possible.
- Season with herbs: Sprinkle the dried oregano and dried basil evenly over the meatballs for an herby flavor boost.
- Layer noodles: Spread the broken lasagna noodles over the meatballs and sauce, pressing gently to submerge the pasta to help them cook evenly.
- Prepare ricotta mixture: In a small bowl, combine the ricotta cheese with the egg, seasoning with a pinch of salt and pepper. Gently spoon dollops of this ricotta mixture over the lasagna noodles.
- Pressure cook: Secure the Instant Pot lid and set the valve to sealing position. Cook on high pressure for 6 minutes to allow the noodles to cook and flavors to meld.
- Release pressure and open: Perform a quick pressure release carefully once the cooking time is complete. After the pin drops, open the lid cautiously.
- Stir and add cheese: Stir the contents lightly to combine all layers, then sprinkle the shredded mozzarella cheese and grated Parmesan evenly on top.
- Melt cheese: Cover the pot with the lid (do not seal) and let the residual heat melt the cheese for a few minutes until gooey and bubbly.
- Serve: Serve the meatball lasagna hot, optionally garnished with fresh basil leaves for a pop of color and fresh flavor.
Notes
- Breaking the lasagna noodles into thirds helps them fit better and cook evenly in the Instant Pot.
- Using frozen meatballs saves time and doesn’t require thawing before cooking.
- Allowing residual heat to melt the cheese ensures a creamy, melted topping without extra cooking.
- Use gluten-free lasagna noodles to make this recipe gluten-free if needed.
- Fresh basil garnish is optional but adds a fresh herbal brightness to the finished dish.
