Sloppy Lasagna

Pressure Cooking Today

Ready in: 45 minutes
Servings: 8
Very Popular

Ingredients

  • 1/4 teaspoon freshly ground black pepper
    Spices and Seasonings
  • 1 medium carrot, finely chopped
    Produce
  • 1 celery stick, finely chopped
    Produce
  • 2 garlic cloves, crushed
    Produce
  • 1 lb. ground beef chuck
    Meat
  • 8 ounces (10 noodles) wavy lasagna noodles, broken into 2-inch pieces
    Pasta and Rice
  • Meat Ragu Sauce
  • 8 ounces mozzarella cheese, diced
    Cheese
  • 1 tablespoon olive oil
    Oil, Vinegar, Salad Dressing
  • 1 fresh oregano sprig
    Produce;Spices and Seasonings
  • 1/2 teaspoon salt
    Spices and Seasonings
  • 1 fresh thyme sprig
    Produce;Spices and Seasonings
  • 1/2 cup tomato puree*
    Canned and Jarred
  • 1 cup chopped or crushed tomatoes*
    Produce
  • 2 tablespoons unsalted butter
    Milk, Eggs, Other Dairy
  • 1/2 cup water (for electric pressure cooker only)*
    Beverages
  • 1 medium yellow onion, finely chopped
    Produce

Steps

  • 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. Saut, 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 youd 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.

Nutrition

  • Calories: 652.46  cal  (32.62%)
  • Fat: 28.66  g  (44.1%)
  • Saturated Fat: 11.5  g  (71.88%)
  • Carbohydrates: 26.42  g  (8.81%)
  • Sugar: 3.3  g  (3.66%)
  • Cholesterol: 214.82  mg  (71.61%)
  • Sodium: 638.05  mg  (27.74%)
  • Protein: 68.46  g  (136.92%)
  • Selenium: 103.9  µg  (148.44%)
  • Vitamin B3: 26.94  mg  (134.69%)
  • Vitamin B6: 2.0  mg  (100.04%)
  • Phosphorus: 738.32  mg  (73.83%)
  • Vitamin B12: 2.32  µg  (38.63%)
  • Vitamin B5: 3.81  mg  (38.06%)
  • Vitamin A: 1870.39  IU  (37.41%)
  • Potassium: 1242.92  mg  (35.51%)
  • Zinc: 5.06  mg  (33.74%)
  • Vitamin B2: 0.44  mg  (25.62%)
  • Magnesium: 98.32  mg  (24.58%)
  • Manganese: 0.42  mg  (20.78%)
  • Calcium: 186.87  mg  (18.69%)
  • Iron: 2.92  mg  (16.24%)
  • Vitamin B1: 0.23  mg  (15.17%)
  • Copper: 0.26  mg  (12.77%)
  • Vitamin C: 8.92  mg  (10.81%)
  • Vitamin E: 1.58  mg  (10.54%)
  • Fiber: 2.0  g  (8.0%)
  • Folate: 29.42  µg  (7.36%)
  • Vitamin K: 7.58  µg  (7.22%)
  • Vitamin D: 0.45  µg  (2.99%)

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