Sausage Lasagna
This recipe is the perfect solution when you crave layered, gooey, oven-baked lasagna goodness but don't want to turn the oven on. Use flat, no-boil lasagna noodles for best results; noodles with ruffled edges are difficult to fit in the pan. If you'd like to make this lasagna meatless, substitute 8 ounces chopped vegetarian Italian sausage for the pork.
This recipe is the perfect solution when you crave layered, gooey, oven-baked lasagna goodness but don't want to turn the oven on. Use flat, no-boil lasagna noodles for best results; noodles with ruffled edges are difficult to fit in the pan. If you'd like to make this lasagna meatless, substitute 8 ounces chopped vegetarian Italian sausage for the pork.
- 1 large egg
- salt and pepper
- 1 tablespoon olive oil
- 1/4 teaspoon freshly grated nutmeg
- 1 cup ricotta
- 1/4 cup parmesan cheese (grated )
- 10 ounces bulk italian pork sausage
- 2 tablespoons fresh basil (chopped)
- 6-9 lasagna sheets (oven-ready about 3 ounces )
- 1 2/3 cups marinara sauce (homemade or jarred)
- 1 cup mozzarella cheese (grated )
- Carbohydrate 3.32512375 g
- Cholesterol 71.94 mg
- Fat 7.00082625036184 g
- Fiber 0.0285999989509583 g
- Protein 8.58538 g
- Saturated Fat 3.56965250004996 g
- Serving Size 1 1 serving (146g)
- Sodium 112.834018229174 mg
- Sugar 3.29652375104904 g
- Trans Fat 0.492108750009799 g
- Calories 111 calories
Step-by-step
- Put the oil in the pot, select Sauté, and adjust to More/High heat. When the oil is hot, add the sausage and cook, stirring occasionally and breaking up the meat with a wooden spoon, until browned, 5 minutes. Add 1/4 cup cold water and scrape up the browned bits from the bottom of the pan. Press Cancel. Transfer the meat to a colander to drain off the fat and liquid. Wipe out the pot with a paper towel. Add 1 1/2 cups hot water to the pot.
- In a medium bowl, mix the ricotta, egg, basil, and nutmeg with a fork until blended. Season with salt and pepper.
- Spray an 8 inch springform pan with cooking spray. Place 2 noodles in an even layer on the bottom of the pan, breaking them to fit. Spoon 1/2 cup of the sauce over the noodles and scatter with half the sausage and 1/3 cup of the mozzarella. Arrange another layer of noodles in the pan, spoon 2/3 cup of the sauce over them, then dollop all the ricotta over the sauce.
- Arrange another layer of noodles over the ricotta and spoon the remaining sausage and remaining sauce over the top. Sprinkle the remaining mozzarella and all the Parmesan over the top.
- Cover the pan tightly with foil and place it on a trivet with handles. Lower the lasagna into the pot. Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 30 minutes. Make sure the steam valve is in the “Sealing†position and that the “Keep Warm†button is off.
- When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure. Remove the lid and blot the foil with paper towels to remove any moisture.
- Lift the lasagna out of the appliance and uncover. If you’d like the top of the lasagna to be browned, set the uncovered lasagna on a baking sheet and broil until the cheeses are golden brown, about 3 minutes. Place the pan on a large dinner plate, unlock, and remove the sides of the pan. Cut into wedges to serve.
Allowing the pressure to release naturally for ten minutes prevents the internal cheese and ricotta layers from separating into a watery mess due to sudden pressure drops. Traditional baked pasta relies on dry oven heat for evaporation, whereas enclosed steam requires precise moisture control. Utilizing flat oven-ready noodles without ruffled borders ensures the pasta pieces fit neatly inside a round springform pan without overlapping awkwardly.
Pork sausage provides both fat and seasoning that flavors the entire dish, but alternative proteins require adjustments. Swapping in chopped vegetarian Italian sausage at a one-to-one ratio maintains the structural integrity of the layers. Plant-based sausages often lack sufficient internal fat, so adding an extra teaspoon of olive oil to the browning phase prevents the meat substitute from drying out under high pressure. Dairy-free ricotta and mozzarella alternatives melt differently than cow milk cheeses, often requiring a slightly longer broil duration of four minutes at high heat to achieve proper browning.
Rich tomato sauces and high-fat cheeses demand a tart, highly acidic accompaniment to cleanse the palate between bites. A sharp vinaigrette dressing tossed with bitter greens like arugula or radicchio cuts through the dense dairy and pork proteins. Acidity balances heavy carbohydrates effectively, making crisp, vinegar-dressed salads the ideal counterpoint to rich pasta dishes.
Adapting Proteins and Dairy
Pork sausage provides both fat and seasoning that flavors the entire dish, but alternative proteins require adjustments. Swapping in chopped vegetarian Italian sausage at a one-to-one ratio maintains the structural integrity of the layers. Plant-based sausages often lack sufficient internal fat, so adding an extra teaspoon of olive oil to the browning phase prevents the meat substitute from drying out under high pressure. Dairy-free ricotta and mozzarella alternatives melt differently than cow milk cheeses, often requiring a slightly longer broil duration of four minutes at high heat to achieve proper browning.
Serving and Pairing
Rich tomato sauces and high-fat cheeses demand a tart, highly acidic accompaniment to cleanse the palate between bites. A sharp vinaigrette dressing tossed with bitter greens like arugula or radicchio cuts through the dense dairy and pork proteins. Acidity balances heavy carbohydrates effectively, making crisp, vinegar-dressed salads the ideal counterpoint to rich pasta dishes.
