2 tbsp olive oil
½ cup yellow onions, diced
1 lb ground beef
salt and ground black pepper
24 oz marinara sauce
½ cup water
2 lb ricotta cheese
2 pcs eggs, large
⅓ cup parmesan cheese, grated
2 tsp garlic, minced
1 tsp Italian seasoning
8 oz lasagna noodles, no-boil variety
9 oz mozzarella cheese, shredded divided
¼ cup water
For Garnish:
asiago cheese, shredded
basil leaf
In the opened pressure cooker, add the oil and heat at medium until it just begins to smoke.
Once the pressure cooker starts heating up, add in the onions, ground beef, salt, and pepper. Then continue cooking until the onions become translucent and the beef browns.
Add the marinara sauce and water to the beef and onions. Stir then remove from the heat and place them into a large bowl.
In another bowl, mix the ricotta, eggs, parmesan, garlic, seasoning, and some more salt and pepper.
Fill the bottom of the cooled pressure cooker with the water.
Ladle a fifth of the beef and sauce onto the bottom of the pressure cooker then add the noodles.
Cover the noodles with a third of the cheese mixture and top with mozzarella.
Repeat the previous steps until all layers have been used. The final layer should contain noodles topped with sauce and cheese.
Lock the lid and bring to the pressure cooker high pressure. Then reduce the heat to maintain high pressure and continue cooking for 7 minutes.
After 7 minutes, remove from the heat and slowly release the pressure and sprinkle the lasagna with the remaining mozzarella cheese.
Cover the pressure cooker and allow the food to rest for 10 minutes. Afterward, grab a fork and enjoy your meal!
Sugar: 7g
:
Calcium: 641mg
Calories: 821kcal
Carbohydrates: 42g
Cholesterol: 169mg
Fat: 51g
Fiber: 3g
Iron: 4mg
Monounsaturated Fat: 19g
Polyunsaturated Fat: 2g
Potassium: 888mg
Protein: 48g
Saturated Fat: 26g
Sodium: 1133mg
Trans Fat: 1g
Vitamin A: 1503IU
Vitamin C: 9mg
