I had ordered some ricotta cheese that was to be used to make lasagna, today was as good a day as any.
I love the instant pot recipe for
sausage lasagna by Ivy Manning. I thought about making marinara sauce and then rooted thru the freezer and found some puttanesca sauce in there. Perfect.
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| pan removed |
I used an 8 qt instant pot, so I had to increase the ingredients to fit a 8 inch spring form pan. I used 3 eggs to be sure that it would set up as well as 2 cups of ricotta. I also had to hack the pasta part because I ran out of no boil pasta sheets after 2 layers and used shells for the top layer. They worked, but for appearances I would use them in the middle in the future. I pressure cooked on high for 32 minutes, and when I peeked into it, the shells where a bit crunchy and starchy still. Back into the instant pot for another 8 minutes, with natural release.
Topped it with more mozzarella and used the broil setting with the duo crisp for 10 minutes. Perfect!
After taking it out of the instant pot, I let the lasagna cool a bit so that it would (hopefully) firm up and not run all over the plate when I removed the pan.
The spring form pan came off easily and the lasagna was perfect!
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| dinner is served |
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| rounded out with a nice salad |
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| A lovely bottle of red |
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