Monday, August 25, 2014

Pressure Cooker Lasagna Recipe


Pressure-Cooker-Lasagna














Quick and easy, that's the name of the game for dinner time! With work, school, errands, and activities, the days of long, home-cooked meals are out the door. Our schedules simply can't afford the time-table it takes to create some of those delicious masterpieces our Mother's and Grandmother's were so well known for.

While we don't have hours to devote to cooking, we do have minutes, and that's exactly what we need for today's recipe. We've taken a traditional long-cooked meal, lasagna, and found a way that even the busiest person can create this masterpiece in minutes! How, you ask! Two works -- Pressure Cooker! What's used to take us hours to create can now be baked and enjoyed in just 10 minutes! Seriously, who's going to pass up a home-cooked meal that takes only 10 minutes to make? It's time for Pressure Cooker Lasagna!

Ingredients:
1 cup Honeyville Tomato Powder + 2 cups Water
2 tsp Oregano
2 tsp Basil
1 Tbsp Sugar
1/2 cup Honeyville Freeze Dried Onion
2 cups Honeyville Freeze Dried Ground Beef
2 cups Water
1 lb Ricotta Cheese
1 Egg
1/3 cup Honeyville Freeze Dried Mozzarella Cheese
2 tsp Garlic, minced
1 tsp Chef Tess Romantic Italian Seasoning
8 oz Lasagna Noodles, Oven Ready

Ingredients:
First, prepare your sauce.

Tomato-Sauce











In a large mixing bowl, combine tomato powder, 2 cups water, oregano, basil, and sugar, and mix until a smooth marinara sauce is created.

Ricotta











In a medium mixing bowl, add ricotta, egg, mozzarella, garlic, and Chef Tess season, and whisk until completely combined.

Layer-Of-Noodles











In your Fagor Pressure Cooker, add 2 cups of water, then line the bottom with 1 row of lasagna noodles, like so.

Beef-and-Onion











Sprinkle ground beef and onion on top. Do not worry about re-hydrating beef and onion before, they will re-hydrate as the meal cooks.

Tomato-Sauce-Layer











Spread a layer of marinara sauce over the top of the beef and onions.

Ricotta-Layer











Place a layer of noodles on top of marinara sauce, then spread a layer of ricotta cheese on top of that. Repeat this process until you have the desired amount of layers for the lasagna (our recipe created about 4-5 layers of noodles).

Pressure-Cooker











Lock pressure cooker lid in place and cook at High Pressure setting for 10 minutes.

Baked-Lasagna











Once cooked, release pressure, remove lid, and gently slice sections out of lasagna and remove. Don't worry if the layers don't stay together like traditional baked lasagna, the taste will still be there.

Lasagna-Pressure-Cooker











This meal contains all the great taste and flavor you've come to love in your mom's traditional lasagna, but without the long preparation and cook time. In just 10 minutes you have a gourmet Italian dish that would make even Da Vinci jealous! The freeze dried beef and onion re-hydrated to perfection while baking, and added the perfect amount of flavor and texture. The sauce, made from our tomato powder, is out of this world, and the ricotta cheese gives it everything you've hoped for in an over-the-top lasagna meal!

Lasagna











Quick and easy is the name of the game, and with this lasagna, you get all of that with a gourmet taste!

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