Update on COVID-19 preparedness
Ingredients
1lb Crescent Foods Ground Beef
2 Tbsp Oil
1 Onion chopped
1 Tbsp Ginger & garlic paste
1 Tbsp Red crushed chili pepper
1 tsp salt
1 tsp Black pepper
1 smalll packet of ricotta cheese
1 cup mozzarella cheese shredded
1 Egg
1 tsp Italian seasoning
1 tsp Thyme
1 cup Water or broth
1 bottle Marinara sauce
12 Lasagna noodles
1/4 cup Parmesan cheese mild
Method
- Turn on your Instant Pot. Add oil and beef. Sauté till it changes color
- Add G&G paste sauté till the raw aroma goes away.
- Add chopped onion and spices sauté for few mins now pressure cook for two mins. No need to add water.
- After 2 mins open your Instant Pot take the beef out and keep on the side.
- In a separate bowl mix ricotta cheese, mozzarella cheese and cheddar cheese with an egg mix finely.
- Layer in even layers as follows: 1/3 of the sauce on the bottom of pan, 3 lasagna noodles, broken in thirds, 1/2 cup water, 1/2 of the meat mixture 1/2 of the cheese mixture, 1/3 of the sauce, 3 lasagna noodles, broken in thirds, 1/2 of the meat mixture, 1/2 of the cheese mixture, 3 lasagna noodles, broken in thirds, 1/2 cup water, 1/3 of the sauce, 1/2 cup Mozzarella cheese, Parmesan cheese.
- Place the cover on the pot and set timer to 12 minutes on high pressure (pressure cook setting). It will take the pot around 12 minutes to build up pressure before it begins cooking.
- To prevent any soupiness for your lasagna, make this a day ahead and let it sit in the refrigerator. It will soak up the sauce and set well.
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