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.
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.