Indulge in Grandma's Divine Italian Lasagna

You catch the smell through the steam vent and suddenly you are starving. It9s that kinda rich tomato and garlic aroma that just pulls you closer to the kitchen. You spot the steam swirling as it escapes your pressure cooker and suddenly you remember dinners that hit home real good.

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You recall the sound of bubbling sauce and the tender pull of noodles that melt on your tongue. This kinda lasagna is the kinda meal that feels like a warm hug after a long day. You9re kinda amazed how a pressure cooker steps up, making lasagna that9s juicy and full of layers without a ton of hassle.

The beef and Italian sausage cook together kinda perfectly, mingling flavors that make you wanna dive right in. The fresh basil wakes up the sauce and the ricotta mix adds creamy pockets between the noodles. It9s just so dang satisfying and you9re gonna love how fast this comes together compared to a regular bake.

Why This Recipe Works Every Single Time

• Using the pressure cooker speeds up the tender pull on noodles and meats.
• The sauce blends deep with tomatoes and herbs for rich flavor.
• Italian sausage and ground beef combo gives balanced savoriness.
• Layering ricotta with egg and Parmesan keeps the cheese mixture creamy.
• Quick release keeps noodles from overcooking while pressure builds perfectly.
• Natural release lets flavors settle for a saucy finish.
• The bake at the end melts mozzarella bubbly and golden.

All the Pieces for This Meal

• 1 pound ground beef
• 1 pound Italian sausage
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 2 tablespoons chopped fresh basil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• ¼ cup grated Parmesan cheese
• 4 cups shredded mozzarella cheese

These all come together to make a hearty lasagna that9s packed with flavor layers. The fresh spices and mix of cheeses really push this over the edge for a dinner you9ll wanna repeat. And the noodles? They stay tender without getting mushy cause you got control with your pressure cooker.

The Exact Process From Start to Finish

Step one is preheating your oven to 375 degrees Fahrenheit. You want that ready for when you move the lasagna outta the pressure cooker and into the oven to finish.

Step two, brown your ground beef, Italian sausage, onion, and garlic in a skillet over medium heat. This takes about 7-10 minutes. You gotta drain the excess fat or your sauce gets too greasy.

Next, stir in crushed tomatoes, tomato paste, chopped basil, salt, and pepper. Let this simmer for 20 minutes, giving it a stir here and there so it doesn9t stick or burn.

While sauce simmers, cook your lasagna noodles in boiling salted water until al dente. Then drain and set aside. You want noodles with a little bite so they don9t turn to mush in the pressure cooker.

Mix ricotta cheese, egg, and Parmesan in a bowl until smooth. This mix adds creamy pockets between your layers that make each bite richer.

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Now it9s layering time. Spread meat sauce first in a 9x13 inch dish. Follow with noodles, ricotta mix, and shredded mozzarella. Repeat layers, ending with mozzarella on top. Cover dish with foil and bake for 25 minutes. Then remove foil and bake 15 minutes more until cheese is bubbly and golden. Let it rest 10 minutes before slicing.

Quick Tricks That Save Your Time

• Brown all your meat and onions the night before and keep it in the fridge. Saves cooking time on busy days.
• Use no-boil noodles if you wanna skip the noodle cooking step altogether. Just add a few extra minutes for pressure build.
• Freeze individual portions of the lasagna before baking so you can grab dinner super fast when you need.

These little shortcuts really help keep dinner doable when you9re juggling stuff. Gotta love pressure cooking when it9s that flexible!

That First Bite Moment

As you cut into that first slice, you see the melty strands of mozzarella stretch out like a welcome greeting. The sauce clings juicy and thick to every noodle and cheesy layer.

The ricotta pockets burst creamy and soft, adding a smooth contrast to the hearty meat sauce and tender pasta. You think about the fresh basil notes softly weaving through each bite.

You remember how fast this came together and feel proud cause it tastes like you spent a whole afternoon in a fancy Italian kitchen. This lasagna is dang good, every single bite.

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Smart Storage That Actually Works

• Cool lasagna thoroughly before wrapping to avoid soggy leftovers.
• Store in airtight containers in the fridge up to four days.
• Freeze leftovers in portion-sized containers for up to 3 months.
• Reheat in the oven covered with foil or microwave with a splash of water to keep it moist.

Smart storage means you get to enjoy your lasagna again without it losing that fresh texture or flavor. Avoid freezer burn and dryness by wrapping tight and reheating gently for best results.

Common Questions and Real Answers

• Can I use only ground beef or sausage? Sure, you can! Just the beef or just the sausage will work fine but the combo adds more depth.
• Do I have to cook noodles before? You can use no-boil noodles instead and add a bit to cooking time, but cooking them first gives better texture.
• What if I want it spicier? Add red pepper flakes or diced jalapeos with the garlic when you brown the meat.
• Can I make this vegetarian? You can swap meat for mushrooms and add extra herbs for a veggie-friendly yum.
• How do I know when pressure is built? Watch the steam cues at the vent and wait for the pressure cooker9s sound signal.
• Why the foil during baking? It keeps the moist heat in so the cheese melts but doesn9t burn going golden later.

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Gratzzi Italian Grille Review of My Favorite Pasta Dishes

This pressure cooker Italian lasagna blends savory beef, spicy Italian sausage, herby tomato sauce, and creamy ricotta for a fast, comforting dinner bursting with flavor.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Cuisine Mediterranean

Servings 8 servings

Calories 480 kcal

Equipment

• 1 Mixing bowl For ricotta mixture
• 1 Skillet For browning meat and aromatics
• 1 9x13 inch baking dish

Ingredients

  

Ingredients

• 1 pound ground beef
• 1 pound Italian sausage
• 1 onion chopped
• 3 cloves garlic minced
• 1 28 ounce can crushed tomatoes
• 1 6 ounce can tomato paste
• 2 tablespoons fresh basil chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• ¼ cup grated Parmesan cheese
• 4 cups shredded mozzarella cheese

Instructions

 

Instructions

• Preheat oven to 375°F to prepare for final bake.
• In a skillet, brown ground beef, Italian sausage, onion, and garlic over medium heat for 7–10 minutes. Drain excess fat.
• Stir in crushed tomatoes, tomato paste, basil, salt, and black pepper. Simmer for 20 minutes, stirring occasionally.
• Cook lasagna noodles in salted boiling water until al dente. Drain and set aside.
• In a bowl, mix ricotta cheese, egg, and Parmesan until smooth.
• Spread meat sauce in a 9x13 inch baking dish, then layer with noodles, ricotta mix, and shredded mozzarella.
• Repeat layers ending with mozzarella on top.
• Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until cheese is golden and bubbly.
• Let lasagna rest 10 minutes before slicing.

Notes

Make ahead by freezing portions before baking. Reheat with foil to keep moist. Add red pepper flakes if you want a spicier version. Substitute mushrooms for vegetarian variation.