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
Scale
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
