Pressure Cooker Recipe #3 : Six Minute Lasagna

Yup, you read right. This lasagna only took six minutes to cook. I have only attempted lasagna once before in my life, so this was an adventurous recipe for me. Although the pictures did not turn out very good, the lasagna did taste better than it looked. It was good. It definitely turned out too liquidy though. The recipe calls for you to add water to the bottom of the cooker and to the meat sauce, so I did as it told me to, but I will watch the liquid next time. It also made a ton. We ate on it for a couple of meals. So if you try this, leave out some of the liquid. This post is more for my own record of how to do this in the future.

 Told you it was not the prettiest recipe.... we did add some fresh basil for looks!

Lasagna from Bob Warden's Great Food Fast

Prep Time: 25 min Cook Time: 6 min Temperature: High Serves: 6

Shopping List
1 tablespoon olive oil
1 yellow onion, diced
1 pound lean ground beef
salt and pepper
1 (24 oz) jar chunky spaghetti sauce (I just realized this might have been part of my problem. I used regular because I already had it. Maybe the chunkier the less liquid it has...)
1/4 cup water
2 pounds whole milk ricotta cheese
2 large eggs
1/3 cup grated Parmesan cheese
2 teaspoons minced garlic
1 teaspoon Italian seasoning
8 ounces uncooked lasagna noodles
1 1/2 cups shredded mozzarella cheese

1. Heat olive oil in a large saute pan on the stove top over high heat. Add onions, ground beef, and a pinch of salt and peppers, sauteing until browned.
2. Stir spaghetti sauce and water into the ground beef mixture, and remove from heat.
3. In a large mixing bowl, use a fork to whisk together ricotta cheese, eggs, Parmesan cheese, garlic, Italian seasoning, and a pinch of salt and pepper.
4. Fill the bottom of the pressure cooker with water, just until 1/4 inch deep (maybe I did too much here too). Ladle 1/5 of the beef and sauce mixture into the water and then cover with a layer of lasagna noodles, breaking them to fit.
5. Cover the noodles with a layer of 1/3 of the cheese mixture. Cover the cheese mixture with another layer of 1/5 of the sauce, then another layer of noodles. Repeat for 2 more layers, ending with noodles topped with the final layer of sauce.
6. Securely lock the cooker's lid and set for 6 minutes on high. Quick release the cooker's pressure, remove cover, and sprinkle with the mozzarella cheese. Re-cover and let rest at least 10 minutes before serving.