Instant Dutch Oven- Lasagna Margherita


  • 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
  • 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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