Sausage Lasagna

This recipe is the perfect solution when you crave layered, gooey, oven-baked lasagna goodness but don’t want to turn the oven on. Use flat, no-boil lasagna noodles for best results; noodles with ruffled edges are difficult to fit in the pan. If you’d like to make this lasagna meatless, substitute 8 ounces chopped vegetarian Italian sausage for the pork.

Cuisine

Italian

Course

Main Course

Difficulty

Medium

Duration

30-60 min

Cooking Technique

Pressure Cook

Keywords

30-60 min, 4 servings, bulk italian pork sausage, contributed, cook 40 min, egg, fresh basil, freshly grated nutmeg, italian, Ivy Manning, lasagna sheets, main course, marinara sauce, medium, mozzarella cheese, olive oil, parmesan cheese, prep 20 min, pressure cook, ricotta, salt and pepper

Prep Time

20 min

Cook Time

40 min

Servings

4 servings

Ingredients

1 tablespoon olive oil
10 ounces bulk Italian pork sausage
1 cup Ricotta
1 large egg
2 tablespoons fresh basil
1/4 teaspoon freshly grated nutmeg
Salt and pepper
6-9 lasagna sheets
1 2/3 cups marinara sauce
1 cup mozzarella cheese
1/4 cup Parmesan cheese

Instructions

Put the oil in the pot, select Sauté, and adjust to More/High heat. When the oil is hot, add the sausage and cook, stirring occasionally and breaking up the meat with a wooden spoon, until browned, 5 minutes. Add 1/4 cup cold water and scrape up the browned bits from the bottom of the pan. Press Cancel. Transfer the meat to a colander to drain off the fat and liquid. Wipe out the pot with a paper towel. Add 1 1/2 cups hot water to the pot.
In a medium bowl, mix the ricotta, egg, basil, and nutmeg with a fork until blended. Season with salt and pepper.
Spray an 8 inch springform pan with cooking spray. Place 2 noodles in an even layer on the bottom of the pan, breaking them to fit. Spoon 1/2 cup of the sauce over the noodles and scatter with half the sausage and 1/3 cup of the mozzarella. Arrange another layer of noodles in the pan, spoon 2/3 cup of the sauce over them, then dollop all the ricotta over the sauce.
Arrange another layer of noodles over the ricotta and spoon the remaining sausage and remaining sauce over the top. Sprinkle the remaining mozzarella and all the Parmesan over the top.
Cover the pan tightly with foil and place it on a trivet with handles. Lower the lasagna into the pot. Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 30 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure. Remove the lid and blot the foil with paper towels to remove any moisture.
Lift the lasagna out of the appliance and uncover. If you’d like the top of the lasagna to be browned, set the uncovered lasagna on a baking sheet and broil until the cheeses are golden brown, about 3 minutes. Place the pan on a large dinner plate, unlock, and remove the sides of the pan. Cut into wedges to serve.

Notes

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