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 pound ricotta cheese

*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.