The rich, meaty, cheesy flavors of lasagna in an easy-to-make, one pot quick pressure cooker lasagna casserole.
My good friend, fellow blogger and pressure cooker expert, Laura from Hip Pressure Cooking, just released her long anticipated cookbook, Hip Pressure Cooking: Fast, Fresh, and Flavorful. The publisher sent me a review copy a couple of weeks ago and I’ve been having fun reading all the recipes and tips she’s include in the cookbook.
I debated which recipe to try first, but I kept coming back to her Sloppy Lasagna recipe. First you cook the basic meat ragu, a hearty meaty sauce, and then you cook the noodles right in the sauce. It’s such a quick and easy recipe without all the fuss of making lasagna.
The recipe calls for 8 ounces of lasagna, which is half of the box of lasanga I had on hand. I just snapped the lasagna strips in to two inch pieces with my hands. Costco was selling individual portions of fresh mozzarella that I bought to keep on hand for snacking and making capresa this summer, and they worked perfectly in this recipe. Although my son said I should cut them in half next time so you’d get more cheese in every bite.
My family loved this meal, and I loved how easy it was to make in the pressure cooker with just one pot to clean up. I’m looking forward to trying more wonderful recipes from Laura’s great new cookbook.
The cookbook includes recipes for both electric and stove-top pressure cookers. However, what makes this cookbook a must have for every pressure cooker user, are the pressure cooking timetables, tips and information she’s packed in to the cookbook. All that Laura’s learned about pressure cooker over the years, she shares in this cookbook.
Meat Ragu Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 fresh thyme sprig
- 1 fresh oregano sprig
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium carrot, finely chopped
- 1 celery stick, finely chopped
- 1 lb. ground beef chuck
- 2 garlic cloves, crushed
- 1 cup chopped or crushed tomatoes*
- 1/2 cup tomato puree*
- 1/2 cup water (for electric pressure cooker only)*
- 1 teaspoon salt
- 8 ounces (10 noodles) wavy lasagna noodles, broken into 2-inch pieces
- Water, as needed
- 8 ounces mozzarella cheese, diced
Select browning and add 1 tablespoon butter and olive oil to the pressure cooking pot. When butter has melted, add the onion, thyme, oregano, salt, and pepper, stirring occasionally, until the onion has softened. Stir in the carrot and celery.
Move the contents to the side of the pressure cooker. Add the beef and garlic and stir to break up. Sauté, stirring occasionally, until the beef is brown on at least one side and the juices have evaporated, about 5 minutes. Pour in the crushed tomatoes.
Close and lock the lid of the pressure cooker. Cook at high pressure for 18 minutes. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
Remove and discard the herb stems. Add the remaining 1 tablespoon butter to the sauce and stir until melted.
Add the salt and lasagna strips to the sauce in the pressure cooking pot. Pour in enough water to cover the pasta. (I added 1 cup water.) Smooth down the top pieces of pasta so they are submerged.
Close and lock the lid of the pressure cooker. Cook at low pressure for 5 minutes, or half the cooking time indicated on the pasta package. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Taste the noodles and if you’d like them a little softer, cook on simmer until the noodles are tender.
Pour the lasagna in to a large serving dish. Sprinkle the mozzarella over the lasagna; stir, and let stand, uncovered, for 2 minutes before serving.
*I used a 28 ounce can crushed tomatoes in puree
Be sure and use the minimum liquid recommended for your pressure cooker.
Slightly adapted from Hip Pressure Cooking, Fast, Fresh, and Flavorful