Classic Meat Lasagna: Your Pressure Cooker's Best Friend
This classic meat lasagna is a delicious dish featuring rich Italian meat sauce, herbed ricotta, and melty mozzarella.
Ingredients
Main ingredients
- 1 lb lasagna noodles
- 5 cups Italian Meat Sauce
- 1 lb mozzarella finely shredded
- 1 ½ cups Parmigiano Reggiano freshly grated
Ricotta Filling
- 2 cups ricotta cheese super creamy whey ricotta
- ⅔ cup Parmigiano Reggiano freshly grated
- 3 cloves garlic minced
- 1 egg
- ¼ cup fresh basil finely chopped
- ¼ cup fresh parsley finely chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Instructions
- Preheat oven to 375F.
- Cook the lasagna noodles in boiling salted water until 'al dente'. Drain and set aside.
- Mix all the ricotta filling ingredients together and set aside.
- Spread a thin layer of meat sauce on the bottom of a 9x13 baking dish.
- Layer lasagna noodles, then a layer of ricotta filling, followed by a layer of meat sauce, and sprinkle with mozzarella and Parmigiano Reggiano.
- Repeat the layers until all ingredients are used.
- Cover with foil and bake for 20 minutes, then uncover and bake for an additional 20 minutes.
- Broil on HIGH for the last minute to brown the cheese.
- Let cool for several minutes before slicing into 9 pieces.
- Serve and enjoy!
Video
https://youtube.com/watch?v=wA3o30Zqews%3Ffeature%3Doembed
Notes
If you’d like to freeze this lasagna, assemble as instructed, cover with plastic wrap and foil, and freeze for up to 2-3 months. Thaw in the fridge overnight and bake as directed. Leftovers can be refrigerated for 4-5 days.
