Ingredients
Method
- Start by Sautéing the ground beef until browned. Add salt, pepper and any other seasoning of your choice ad well as the veggies, if using. Stir in the pasta sauce and equal part water or broth instead for best result. Combine everything well and let it continue cooking for about 2 more minutes.
- Use the lasagna sheets to stand sideways similer to the image shown. Break a few if need to fit in small spaces and makesure the sauce is in between each layer and submerged. Add cheese on top and close with a lid and Pressure Cook on high for 20 minutes. When done vent off carefully.
- Allow 5–10 minutes to cool, so the layers settle, sauce thickens, and warm enough to enjoy. This lasagna calls for scooping and not slicing. Grab a bowl-full, top it with cheese to satisfy your lasagna cravings.
Recipe Notes
- Add Enough Liquid: Ensure the lasagna sheets are fully covered with sauce to prevent drying out. If sauce isnt enough, add water or broth of your choice.Dietary Tweaks: Swap out ground beef for plant-based alternatives or use eggplant slices or gluten-free pasta sheets for dietary preferences.Experiment with Flavours: Add veggies or try a homemade tomato sauce for variety. Here’s a list of seasoning ideas to experiment:Herb & garlic mix > a tsp of garlic powder + onion powder + dried oregano + dried basil + and black pepper powderSmoky-spicy blend > a tsp of paprika + chili flakes + cumin + black pepper powderItalian > a tsp of dried parsley + thyme + rosemary + bay leaf + a pinch of nutmegSri Lankan > a tsp of chili powder + chili flakes + black pepper powder