Bacon Cheeseburger Lasagna and More Pressure Cooker Goodies
This recipe features a savory lasagna packed with bacon and cheeseburger flavors, complemented by a fresh pasta salad and a sweet, juicy pie.
Equipment
- 1 9x13 pan
Ingredients
Main Ingredients
- 500 g Ground beef for bacon cheeseburger base
- 8 slices Bacon cooked crisp and crumbled
- 9 Lasagna noodles just shy of fully cooked
- 400 g Ricotta cheese mixed with egg and jack cheese
- 2 cups Tomato sauce with ketchup and mustard stirred in
- 200 g Broccoli florets for salad
- 200 g Grapes for salad
- 300 g Blueberries for pie
- Spices and herbs for Whole30 chili
- Potatoes for French fries
- Pomfresca Float ingredients sparkling water, pomelo juice, ice cream
Instructions
Instructions
- Heat olive oil in a skillet, add onions and garlic, cook until soft. Add ground beef and cook until no longer pink. Drain off fat.
- Stir ketchup and mustard into beef, let cook. Crisp bacon, chop, and clear fat.
- Boil water, cook lasagna noodles until just shy of done. Drain and rinse under cold water.
- Mix ricotta, eggs, bacon, parsley, salt, pepper, and jack cheese.
- Spray 9x13 pan. Spread tomato sauce, layer noodles, ricotta mixture, American cheese. Repeat layers with cheddar and sauce.
- Bake uncovered at 350°F for one hour.
- Let rest covered for 20 minutes, then slice into pieces and serve.
Notes
Leftover lasagna can be wrapped individually and stored. Serve with broccoli grape salad and blueberry pie for a complete meal.