If you’re anything like me, you love recipes that combine ease, comfort, and incredible flavor all in one pot. The Instant Pot Dump and Go Meatball Lasagna Recipe is exactly that kind of dish. Imagine hearty meatballs swimming in rich marinara, tender lasagna noodles cooked to perfection right in the Instant Pot, and layers of creamy ricotta and melty mozzarella – all coming together quickly without the fuss of assembling a traditional lasagna. It’s a total game-changer for busy weeknights or whenever you crave cozy Italian food made effortlessly.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in building the flavors and textures that make this Instant Pot lasagna so inviting. From the savory garlic and onion that form the fragrant base, to the mix of cheeses that add richness and creaminess, these simple staples come together to create a mouthwatering meal you’ll want to make again and again.
- Olive oil: Adds a subtle fruity flavor and helps sauté the onion and garlic perfectly.
- Onion, finely chopped: Brings sweetness and depth to the sauce.
- Garlic, minced: Provides aromatic warmth that enhances the marinara.
- Marinara sauce: The flavorful tomato base that envelops all the ingredients in heartiness.
- Water: Keeps the sauce at just the right consistency and helps cook the noodles.
- Frozen meatballs: No need to prep them from scratch—meaty and delicious, they’re the star protein.
- Dried oregano: Brings a classic Italian herbaceous note.
- Dried basil: Adds a sweet, peppery aroma and boosts the Italian flair.
- Uncooked lasagna noodles, broken into thirds: These cook right in the pot for that perfect tender bite.
- Ricotta cheese: Offers creamy richness and softness to balance the meat and tomato.
- Egg: Binds the ricotta for a luscious texture.
- Shredded mozzarella cheese: Melts beautifully on top for gooey cheesy delight.
- Grated Parmesan cheese: Adds a nutty, salty kick as a finishing touch.
- Salt and pepper: Essential seasonings to enhance every flavor layer.
- Fresh basil leaves (optional): For a burst of freshness and color when serving.
How to Make Instant Pot Dump and Go Meatball Lasagna Recipe
Step 1: Sauté Onion and Garlic
Set your Instant Pot to the sauté mode and pour in the olive oil. Once shimmering, toss in the finely chopped onion and minced garlic. Cook them together for 2 to 3 minutes until fragrant and softened, which builds the perfect flavor foundation for the sauce.
Step 2: Add Marinara Sauce and Water
Cancel the sauté function and immediately add the marinara sauce along with water. Give it a good stir to combine and to deglaze the bottom of the pot, ensuring none of those flavorful browned bits stick and burn.
Step 3: Layer in Meatballs and Herbs
Next, carefully add the frozen meatballs, spreading them evenly across the sauce to make sure every bite has some of that savory goodness. Sprinkle the dried oregano and basil evenly over the top to infuse herbal aromas as the dish cooks.
Step 4: Add Lasagna Noodles
Now, layer broken pieces of the uncooked lasagna noodles right on top of the meatballs and sauce. It’s important to nudge them gently so they’re mostly submerged — this ensures they cook through perfectly under pressure.
Step 5: Dollop Ricotta Mixture
In a small bowl, blend the ricotta cheese with the egg, seasoning lightly with salt and pepper. Gently spoon dollops of this creamy mixture over the noodles, creating pockets of cheesy richness that will bake into the heart of your lasagna.
Step 6: Pressure Cook the Lasagna
Seal the Instant Pot lid carefully, setting the valve to sealing position. Program the pot to cook on high pressure for 6 minutes. This time frame is just right to fully cook the noodles and warm the meatballs without turning the sauce watery.
Step 7: Quick Release and Add Cheese
When cooking finishes, perform a quick release of the pressure, and wait for the pin to drop before opening. Give everything a gentle stir to bring all those flavors together. Then sprinkle the shredded mozzarella and grated Parmesan evenly on top.
Step 8: Melt the Cheese and Serve
Replace the lid without sealing to let the residual heat melt the cheese for a few minutes. Once beautifully gooey, the Instant Pot Dump and Go Meatball Lasagna Recipe is ready to serve—rich, hearty, and satisfyingly cheesy.
How to Serve Instant Pot Dump and Go Meatball Lasagna Recipe
Garnishes
Fresh basil leaves are a wonderful garnish that add a vibrant pop of green and a fragrant herbal lift. They balance the richness of the cheese and meatballs perfectly, making your dish look as amazing as it tastes.
Side Dishes
Pair this lasagna with a crisp green salad tossed in a bright vinaigrette to cut through the richness. Garlic bread or a simple roasted vegetable medley also make fantastic companions, rounding out a meal everyone will love.
Creative Ways to Present
For a fun twist, serve this lasagna in individual ramekins for personal portions that look elegant and inviting. You can also layer it in clear glass dishes to show off the colorful layers, making it perfect for dinner parties or family gatherings.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover Instant Pot Dump and Go Meatball Lasagna Recipe in an airtight container for up to 3 days. The flavors continue to develop, making your next meal just as delightful as the first.
Freezing
This dish freezes beautifully. Portion it into freezer-safe containers and store for up to 2 months. When ready to enjoy, thaw overnight in the fridge to maintain the best texture before reheating.
Reheating
Reheat leftovers covered in the microwave or oven until warmed through. Adding a splash of water or marinara before reheating helps keep noodles tender and cheese perfectly melty.
FAQs
Can I use homemade meatballs for this recipe?
Absolutely! Homemade meatballs can add a personal touch and extra flavor, just make sure they’re fully cooked or partially cooked before layering in the Instant Pot to ensure even heating and safe cooking.
Do I have to break the lasagna noodles into pieces?
Yes, breaking the noodles into thirds helps them fit into the pot and cook evenly in the sauce since the Instant Pot doesn’t use a traditional baking method like an oven.
Can I make this recipe vegetarian?
Definitely! Swap the meatballs for vegetarian or plant-based balls, or roasted vegetables like eggplant and zucchini to keep that satisfying texture and flavor profile.
Why do I mix ricotta with egg?
Mixing ricotta with egg helps to bind the cheese so it doesn’t spread out too much during cooking and creates a creamy, custard-like texture that enhances every bite.
Is it okay to skip the quick release and let the pressure release naturally?
Using quick release is best here to prevent overcooking the noodles. A natural release might lead to mushy pasta since the food continues cooking as pressure drops slowly.
Final Thoughts
There’s something truly special about how simple ingredients and an Instant Pot come together in the Instant Pot Dump and Go Meatball Lasagna Recipe. It transforms a traditionally laborious dish into a quick, cozy meal bursting with flavor and comfort. I encourage you to try this recipe soon and share in the joy of easy, heartwarming Italian cooking that feels like a warm hug on a plate.
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Instant Pot Dump and Go Meatball Lasagna Recipe
- Total Time: 21 minutes
- Yield: 6 servings 1x
Description
This Instant Pot Dump and Go Meatball Lasagna is a quick and easy one-pot meal that layers frozen meatballs, broken lasagna noodles, and a flavorful ricotta mixture in a rich marinara sauce. Perfect for busy weeknights, it combines the hearty comfort of traditional lasagna with the convenience of pressure cooking, resulting in a cheesy, saucy dinner ready in just 21 minutes.
Ingredients
For the Sauce and Meatballs
- 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
- Salt and pepper to taste
For the Lasagna
- 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
For Garnish (Optional)
- Fresh basil leaves
Instructions
- Prepare the Base: Set the Instant Pot to sauté mode and heat the olive oil. Add the finely chopped onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
- Add Sauce and Deglaze: Cancel the sauté mode. Pour in the marinara sauce and water, stirring to combine and to deglaze the bottom of the pot, ensuring no bits are stuck to prevent burning during pressure cooking.
- Layer Meatballs: Add the frozen meatballs evenly over the sauce mixture in the pot.
- Season: Sprinkle the dried oregano and dried basil over the meatballs for added flavor.
- Add Pasta Layer: Spread the broken lasagna noodles over the meatballs, pressing gently so that as much pasta as possible is submerged in the sauce to ensure proper cooking.
- Mix Ricotta and Egg: In a small bowl, combine the ricotta cheese with the egg, adding a pinch of salt and pepper, then gently dollop this mixture over the noodles in uneven spoonfuls.
- Pressure Cook: Secure the Instant Pot lid and set the valve to sealing. Select high pressure cooking and set the timer for 6 minutes.
- Release Pressure: Once cooking time completes, perform a quick release by carefully turning the valve to venting. Wait until the pressure pin drops before opening the lid to avoid steam burns.
- Combine and Add Cheese Topping: Gently stir the contents to combine ingredients lightly. Then sprinkle the shredded mozzarella cheese and grated Parmesan evenly over the top of the lasagna.
- Melt Cheese: Close the lid (do not seal) and let the residual heat melt the cheese for a few minutes.
- Serve: Serve the lasagna hot, garnished with fresh basil leaves if desired for a fresh burst of flavor and color.
Notes
- Use frozen meatballs directly from the freezer; no need to thaw before cooking.
- Breaking the lasagna noodles allows them to cook evenly and fit better in the Instant Pot.
- Do not overfill the Instant Pot to ensure safe pressure cooking.
- The ricotta and egg mixture creates a creamy texture similar to traditional lasagna layering.
- Letting the cheese melt on residual heat prevents overcooking and keeps cheese gooey and flavorful.
- Adjust seasoning according to taste, especially salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Italian
