I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Friday, June 17, 2011

Lasagna

Tonia favorite since she was young. This is a meal I normally will put together the day before for up to the baking part. It makes for a nice Sunday after church meal.




LASAGNA
(serves 8-10)

Ingredients:
*1 pound sweet Italian sausage
*1 1/2 pounds ground beef
*1/2 cup onion, chopped
*4 garlic cloves, minced
*1 (12 ounce) can tomato paste
*2 (12 ounce) cans tomato sauce
*1 quart stewed tomatoes (I can my own)
*1/2 cup water
*2 tablespoon white sugar
*1 1/2 teaspoons dried basil leaves
*1 tablespoon Italian seasoning
*2 teaspoons salt
*1/4 teaspoon ground black pepper
*2 tablespoons dried parsley flakes
*2 teaspoons dried oregano
*2 bay leafs
*12 lasagna noodles (use oven ready for instant pot)
*1 egg
*1/2 teaspoon salt
*4 cups shredded mozzarella cheese
*1 cup fresh grated parmesan cheese
*1/4 cup parsley flakes

Directions:
~In a large pan, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
~Stir in stewed tomatoes, tomato paste, tomato sauce and water.
~Season with sugar, basil, 2 tablespoons parsley flakes, Italian seasoning, 2 teaspoons salt, bay leafs, pepper, and oregano.
~Simmer, uncovered, for about 1 1/2 hours, stirring occasionally.
~Bring a large pot of lightly salted water to a boil.
~Cook lasagna noodels in boiling water for 8 minutes.
~Drain noodles, and rinse with cold water, set aside.
~In a mixing bowl combine ricotta cheese, parmesan cheese, egg remaining parsley, and remaining salt.
~Preheat oven to 375 degrees.
~To assemble, arrange 3 or 4 noodles over bottom of a 9x13 inch pan.
~Spread 1/3 of the meat sauce over the noodles.
~Spread 1/3 of the ricotta cheese mixture over the meat sauce.
~Top with 1/3 of the mozzarella cheese.
~Repeat two more times.
~Cover with aluminum foil (to prevent sticking spray foil with cooking spray).
~Bake in the preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.
~Cool for 15 minutes before cooking.



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Instant Pot Directions:
(this will make enough for two 7-inch springform pans.  I have an 8 quart instant pot)
~Set instant pot to saute mode.
~Add 1 tablespoon of olive hot when pan is hot.
~Cook sausage, ground beef, onion, and garlic until well browned.
~Stir in stewed tomatoes, tomato paste, tomato sauce and water.
~Season with sugar, basil, 2 tablespoons parsley flakes, Italian seasoning, 2 teaspoons salt, bay leafs, pepper, and oregano.
~Sauté for 20 minutes, stirring often.
~Pour sauce into a large pot or bowl.
~Wash out instant pot pan and put 1 1/4 cups of water in it.
~~In a mixing bowl combine ricotta cheese, parmesan cheese, egg remaining parsley, and remaining salt.
~Line the bottom of springform pans with oven ready (or no boil) noodles.  Break into pieces to fit the bottom of the pan.
~Add a layer of sauce, enough to cover the noodles.
~Add 1/4 of the ground beef mixture into each pan.
~Add 1/4 of ricotta cheese mixture.
~Add layer of cheese.
~Repeat layering of noodles, sauce, ricotta cheese mixture and cheese., tomato sauce, ground beef, and cheese.
~Cover pans loosely with aluminum foil.
~Place trivet in instant pot.
~Place lasagna pan over trivet.
~Stack the other pan if you have a second trivet or cook separately.
~Lock lid on pot and set valve to sealing.
~Press manual (pressure cook) on high for 20 minutes.  
~Set oven to broil.
~Allow to naturally release for 10 minutes.
~Release valve.
~Remove pans from instant pot and remove foil.
~Broil for 2-3 minutes or until cheese begins to brown.
~Remove from oven and allow to set for 10 minutes before cutting.

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