Instant Dutch Oven- Lasagna Margherita

INSTRUCTIONS

1. 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.
2. In another bowl, mix parmesan and mozzarella. Cover and store in the refrigerator for later use.
3. Add olive oil to the cooking vessel.
4. Select SEAR/SAUTE . Press the Temp/Time button to set the time to 40 minutes with the knob. Press START .
5. 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 .
6. Add crushed, diced tomatoes and chopped basil. Close the lid after stirring. Cook for 15 minutes or until sauce gets thicker. Press CANCEL .
7. Transfer ¾ of the sauce to a bowl, leaving ¼ in the vessel.
8. Take ricotta mixture and cheese mixture out of the refrigerator.
9. In a shingle like manner, place 7 noodle halves around edge of the vessel and place 1 lasagna half in center.
10. Add 1/3 of the ricotta mixture on top of the lasagna.
11. Add ¼ of cheese mixture on top.
12. Top with 1/3 of the remaining tomato sauce.
13. Place one more layer of lasagna. Add the mixtures and the sauce in the same order.
14. Repeat layering once more.
15. Cover the top with mozzarella cheese at the end. Close the lid .
16. Select MANUAL 2 Mode . Press Temp/Time button to set the temperature to 230F and time to 45 minutes with the knob. Press START .
17. 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.