Instant Pot Lasagna Soup - Dairy Free - Dump and Go Dinner
4
Servings
13
Ingredients
16
Comments
This Lasagna Soup is a dump and go meal, requiring no prep. It cooks in the Instant Pot, making it a perfect meal when you have a busy day. Lasagna as you know it will never be the same!
4
Servings
13
Ingredients
16
Comments
Ingredients
- ⅔ cups cook Ground Beef
- ⅓ cups dice Onion
- 18 ⅔ ounces Diced Tomatoes, Canned
- 4 ounces Tomato Paste
- 2 ⅔ teaspoons mince Garlic, Cloves
- 2 teaspoons Parsley, Dried
- 2 teaspoons Basil, Dried
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 2 cups Beef Bone Broth/Stock
- 5 ⅓ fluid ounces Vegetable Juice
- 2 cups Water
- 5 ⅓ ounces Elbows
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all ingredients except water and pasta among indicated number of round containers.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add all ingredients to the Instant Pot, making sure noodles are covered in liquid.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 10 minutes.
- Let pressure release naturally for 5 minutes, then release any remaining pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 307
- Total Fat
- 6g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 32mg
- Sodium
- 883mg
- Total Carbohydrates
- 44g
- Fiber
- 4g
- Sugar
- 10g
- Protein
- 19g
- WW Freestyle
- 7
16 Comments
Join the discussionwould there be enough liquid if I added noodles after the five minute sauté? When I followed these directions the soup tasted a bit watered down. I was thinking after the sauté there would be some liquid in the pot and maybe I wouldn’t need the full amount of water to cover the pasta. Thoughts?
Hmmm, I’m not sure. You could definitely try and let us know how it turns out. The original recipe was tested by our test cooks and approved, and because I (Ricki) have not personally tried this recipe, I’m not sure how it would turn out. Sorry I could’t be of more help!
What is vegetable juice? Is that like V8?
Yes Cat! V8 Vegetable Juice will do just fine!
I’ve had issues with this recipe cooking it both in the crock pot and I’m the instant pot. Crock pot is my fault, I shouldn’t have let the noodles sit in there for 30 mins. But in the instant pot, cooking from frozen, the noodles were put in during the sauté step. I let it naturally release for 3 minutes in fear of noodles being soggy and sure enough, the noodles were disgusting mush. I’ve decided after 2 failed attempts at cooking noodles with this meal, I’m just going to boil separately then add the soup over the noodles in each individual bowl.
If there’s any advice on how to not get soggy noodles, I’m all ears! Want to use the least amount of pots as possible!
We’re so sorry this recipe didn’t turn out well for you! All of our recipes are tested by test cooks, but there can definitely be variation, especially when it comes to the Instant Pot. You might try cooking it for less time and then doing quick release to see if that helps.
Thanks for the recipe! The texture turned out great, however, it really lacked flavor. I recommend using 1/2 ground beef and 1/2 Italian sausage, and double up on all of the seasonings and salt 🙂 I added cheese after my quick release, and let it melt over the top for a few minutes.
If I wanted to make this without an instant pot…is there another recipe for that!?!
Hi Julie – We also have a Slow Cooker version as well.
https://onceamonthmeals.com/recipes/slow-cooker-lasagna-soup-traditional-version/
Hope this helps ~ OAMM
When you sauté the frozen soup, is it really just 5 minutes? Or do you let it sauté until the Instant pot switches to the time count down? I was waiting until it switched to the timer but I ended up just boiling everything until the block was no longer frozen and then I didn’t need to pressure cook because the noodles were already soft.
When we have tested this recipe, we’ve found it works best to saute the frozen block for 5 minutes, then turn off the pot, place the lid on, turn to sealing and cook on manual/pressure cook for 10 minutes.
I had to add some ricotta & parmesan when serving it in individual bowls. Lasagna, in my opinion, needs to include cheese. It made it taste much better!
I find your instructions confusing… I am making it the same day… the pasta is not included in the same day ingredients.. but are in the making from froz directions… please clarify if the 5 1/3oz pasta and 2 c water are to be included in the same day and not from froz instructions. Thank you
Hi Christina, I apologize for the confusion. If you are making it from fresh, you use all the ingredients including the serving day ingredients. We are tweaking our site as we give freezer cooking instructions, so some ingredients are not used until serving day.
similar to ingredients on another recipe, the first ingredient is: “⅔ cups cook Ground Beef”. Does this mean I add cooked ground beef? Not raw ground beef, right? This is confusing for me. Someone asked this about a different recipe and you replied (I think), that the beef does NOT have to be cooked ahead of time. I found your answer unclear. Please clarify for me. thanks!
Yes, cooked ground beef. If it says “cook” in the list of ingredients, that means it should be cooked ahead and should be in your prep day tasks.