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Sloppy Lasagne

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The rich, meaty, cheesy flavors of lasagna in an easy-to-make, one pot quick pressure cooker lasagna casserole. I love this recipe garnished with fresh soft mozzarella.

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Rate this recipe 4.4/5 (31 Votes)

Ingredients

  • MEAT RAGOUT SAUCE:
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 1 sprig fresh thyme
  • 1 sprig fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium carrot, finely chopped
  • 1 celery stick, finely chopped
  • 1 pound ground beef chuck
  • 2 garlic cloves, crushed
  • 1 (28) ounce can crushed tomatoes in purée
  • 1/2 cup water (for electric pressure cooker only)
  • LASAGNE:
  • 1 teaspoon salt
  • 8 ounces wavy lasagna noodles, broken into 2-inch pieces (10 noodles)
  • Water, as needed
  • 8 ounces mozzarella cheese, diced

Details

Servings 8
Preparation time 10mins
Cooking time 30mins
Adapted from pressurecookingtoday.com

Preparation

Step 1

SAUCE:
Select the browning setting on the crock pot and add 1 tablespoon butter and olive oil to the pressure cooking pot. When butter has melted, add the onion, thyme, oregano, salt, and pepper, stirring occasionally, until the onion has softened. Stir in the carrot and celery.

Move the contents to the side of the pressure cooker. Add the beef and garlic and stir to break up. Sauté, stirring occasionally, until the beef is brown on at least one side and the juices have evaporated, about 5 minutes. Pour in the crushed tomatoes.

Close and lock the lid of the pressure cooker. Cook at high pressure for 18 minutes. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.

Remove and discard the herb stems. Add the remaining 1 tablespoon butter to the sauce and stir until melted.

LASAGNE:
Add the salt and lasagna strips to the sauce in the pressure cooking pot. Pour in enough water to cover the pasta, about 1 cup. Smooth down the top pieces of pasta so they are submerged. Close and lock the lid of the pressure cooker.

Cook at low pressure for 5 minutes, or half the cooking time indicated on the pasta package. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Taste the noodles and if you’d like them a little softer, cook on simmer until the noodles are tender.

Pour the lasagna in to a large serving dish. Sprinkle the mozzarella over the lasagna; stir, and let stand, uncovered, for 2 minutes before serving.

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