Instant Pot Lasagna Soup - Dairy Free - Dump and Go Dinner

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Instant Pot Lasagna Soup - Dairy Free - Dump and Go Dinner

Mindy
The Cook
4 Servings
13 Ingredients
14 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
14 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
Serving Day Ingredients
  • 2 cups Water
  • 5 ⅓ ounces Elbows

Containers

Supplies

  • Labels

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?

  1. Divide all ingredients except water and pasta among indicated number of round containers.
  2. Seal, label and freeze.

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.

  1. Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add frozen contents to the inner pot.
  4. Distribute noodles on the sides of the frozen block.
  5. Pour water on the top of noodles, making sure noodles are submerged.
  6. Saute for 5 minutes.
  7. Lock lid into place and seal steam nozzle.
  8. Cook on high pressure for 10 minutes.
  9. Let pressure release naturally for 5 minutes then release any remaining pressure.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. Add all ingredients to the Instant Pot, making sure noodles are covered in liquid.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 10 minutes.
  5. Let pressure release naturally for 5 minutes, then release any remaining pressure.

14 Comments

Join the discussion
  1. would 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?

    1. 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!

  2. 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!

    1. 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.

  3. 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.

  4. 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.

    1. 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.

  5. 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!

  6. 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

    1. 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.

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