Recipes/Lazy_Lasagna

Ingredients - Sausage:

  • 30ml (2 tbsp) veggie oil
  • 500g ground chicken (or beyond meat ‘mince’)
  • 2.5ml (1/2 tsp) salt
  • 2.5ml (1/2 tsp) ground coriander
  • 2.5ml (1/2 tsp) ground fennel seed
  • 2.5ml (1/2 tsp) garlic powder
  • 2.5ml (1/2 tsp) mustard powder

Ingredients - Lasanga:

  • Sausage mix
  • ~250g grated cheese (a mix of mozza and cheddar is good
  • 1/2 of a 680ml (24 ounces) jar pasta sauce (I’ve used Classico, I’ve tried both 4 cheese and vodka, both were good)
  • ~300g (11 ounces) dry pasta (fusilli works well)

Directions:

  1. pre-heat oven to 175C / 350F
  2. Cook the pasta in an oven safe pot.
  3. mix the sausage ingredients together
  4. brown the sausage mix
  5. when the pasta is done, drain, then add the sausage mix, ricotta, half the cheese, and sauce and mix together.
  6. add the remaining cheese on top and put in the oven until the cheese melts and start to bubble.

Directions - Instant Pot:

  1. Mix the sausage ingredients in the instance pot and cook on ‘saute’ setting until pink is gone (for chicken/turkey) or for a few minutes for beyond meat.
  2. Pour in tomato sauce and mix together
  3. Spread dry pasta over the meat/sauce mix (do not mix in)
  4. Pour water over pasta (again, do not mix in)
  5. cook at high pressure 4m, then quick release
  6. mix in about the cheese and stir well
  7. spread remaining cheese over the rest, and put the lid back on for a few minutes until it is melted.