Instant Dutch Oven- Lasagna Margherita

By: Instant Brands Culinary Team

Instant Dutch Oven- Lasagna Margherita
cuisine icon Cuisine
Italian
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Dutch Oven, Electric Dutch Oven, Sauté
cuisine icon Notes
["Optional: Preheat oven to high. Remove the cooking vessel from the base and place the Dutch oven into the oven. Broil lasagna for 5- 7 minutes or until cheese is golden brown.","Remove from oven; let stand 5-10 minutes. Serve and top with extra cheese if desired."]
cuisine icon Keywords
1-2 hours, 4-6 servings, chili flakes, cook 72 min, crushed tomato, diced tomato, dinner, dutch oven, easy, electric dutch oven, fresh basil, fresh oregano, garlic cloves, Instant Brands Culinary Team, instant dutch oven, italian, large egg, lasagna noodles, lasagna recipe, main course, mozzarella cheese, olive oil, onion, parmesan cheese, prep 20 min, ricotta cheese, sauté, zucchini

prep icon Prep Time
20 min
cook icon Cook Time
72 min

serving icon Servings
4-6 servings
Ingredients
  • 11 lasagna noodles
  • 28 oz crushed tomato
  • 20 oz diced tomato
  • 1 cup onion
  • 1 cup Zucchini
  • 2 tbsp olive oil
  • 4 garlic cloves
  • 1/4 tsp chili flakes
  • 2 cups ricotta cheese
  • 1 large egg
  • 3 tsp fresh oregano
  • 3 cups mozzarella cheese
  • 1/4 cups Parmesan cheese
  • 1/3 cup fresh basil
Instructions
  • In a medium mixing bowl, combine the egg, ricotta, grated zucchini, oregano, ¼ tsp salt and 1/8 tsp pepper. Cover and store in the refrigerator for later use.
  • In another bowl, mix parmesan and mozzarella. Cover and store in the refrigerator for later use.
  • Add olive oil to the cooking vessel.
  • Select SEAR/SAUTE . Press the Temp/Time button to set the time to 40 minutes with the knob. Press START .
  • When oil is hot add the onions. Sauté until onions gets soft and transparent. Add garlic and chili flakes and sauté it for 30 sec .
  • Add crushed, diced tomatoes and chopped basil. Close the lid after stirring. Cook for 15 minutes or until sauce gets thicker. Press CANCEL .
  • Transfer ¾ of the sauce to a bowl, leaving ¼ in the vessel.
  • Take ricotta mixture and cheese mixture out of the refrigerator.
  • In a shingle like manner, place 7 noodle halves around edge of the vessel and place 1 lasagna half in center.
  • Add 1/3 of the ricotta mixture on top of the lasagna.
  • Add ¼ of cheese mixture on top.
  • Top with 1/3 of the remaining tomato sauce.
  • Place one more layer of lasagna. Add the mixtures and the sauce in the same order.
  • Repeat layering once more.
  • Cover the top with mozzarella cheese at the end. Close the lid .
  • Select MANUAL 2 Mode . Press Temp/Time button to set the temperature to 230F and time to 45 minutes with the knob. Press START .
  • When the cooking cycle is complete, remove the Dutch Oven from the base using the easy-grip handle protectors. Let rest on the silicone Dutch Oven Mat for 5-10 minutes . Serve and top with extra cheese if desired.
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