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Classic lasagna taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Classic Lasagna

A classic lasagna recipe made effortless with a pressure cooker for deep flavors and tender layers.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 12 servings
Calories 400 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 2 pounds whole milk ricotta cheese strained to ditch extra liquid
  • 1 pound box of dry lasagna noodles 20 noodles in the box, you'll need about 16
  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped onions
  • 1 tablespoon chopped garlic for that flavorful base
  • 1 pound lean ground beef mixed with 1 pound Italian sausage, choose hot or sweet
  • 1 28-ounce can crushed tomatoes
  • 2 tablespoons tomato paste for sauce depth
  • Italian herbs oregano, basil (dry or fresh), fresh mint, and red pepper flakes for a hint of heat
  • Cheeses galore shredded mozzarella, fresh mozzarella slices, Parmesan, eggs, and parsley for mixing into creamy layers

Instructions
 

Instructions

  • Preheat the oven to 375°F. Get your baking dish ready by layering sauce on the bottom so the noodles don’t stick.
  • Cook the noodles but only just a bit. You want 'em al dente, kinda firm still so they hold shape after pressure cooking. Rinse 'em and keep moist.
  • Now hit the stove: olive oil, onions, then garlic till fragrant. Add your meats and cook till no pink remains. Drain a bit if it’s too greasy because you want flavor but not a grease flood.
  • Pour in crushed tomatoes, tomato paste, salt, pepper, and your herbs. Simmer for ten minutes while you mix the strained ricotta with shredded mozz, beaten eggs, Parmesan, salt, pepper, and parsley for the cheese layer.
  • In your baking dish, start layering like a pro. Sauce, noodles, cheese mix, meat sauce, and fresh mozzarella slices in between. Repeat until you use it all, ending with sauce and lots of shredded mozz plus Parmesan on top.
  • Cover your lasagna with parchment paper then tightly with foil. Use a sheet pan foil-lined with a rack inside to keep things neat and catch drips — you gotta keep your kitchen happy.
  • Bake covered for one hour. Then pull off the foil and parchment and let it bubble uncovered for another 30 minutes to get golden and melty. Let it rest for 15-30 minutes before serving.

Notes

You can use no-boil lasagna noodles and skip the pre-cooking step.