Cheesy Lasagna with Italian Salad
Serving Size: 1 medium slice
Servings per Recipe: 6
Freestyle Points: 5
Calories: 470
Cooking Time: 20 minutes
Ingredients:
Ground lean beef—½ lb.
Ground Italian sausage—½ lb.
Italian seasoning—1 teaspoon
Garlic powder—1 teaspoon
Onion powder—1 teaspoon
Kosher salt—to taste
Freshly ground black pepper—to taste
For Layers:
Pasta sauce—3 cups
Uncooked lasagna noodles—6
Shredded mozzarella cheese—½ cup
Grated parmesan cheese—½ cup
Chopped spinach leaves—¼ cup
For Cheese Mixture:
Ricotta cheese—1 cup
Egg—1
Shredded mozzarella cheese—½ cup
Grated parmesan cheese—½ cup
Garlic powder—2 teaspoons
Onion powder—2 teaspoons
Italian seasoning—2 teaspoons
Oregano—½ teaspoon
Salt—to taste
Freshly ground black pepper—to taste
Chopped parsley—¼ cup
Italian salad—recipe follows
Nutrition Information:
Carbohydrate— 45 g
Protein—38 g
Fat—18 g
Sodium—870 mg
Cholesterol—48 mg
Instructions:
1. Take a large, clean bowl and add in the ricotta cheese, mozzarella,
parmesan, garlic powder, onion powder, Italian seasoning, oregano,
parsley, egg, salt, and pepper. Combine the mix thoroughly and keep
it aside.
2. Turn on the Instant Pot and select the sauté option. Add in the lean
ground beef, sausage, onion powder, garlic powder, Italian seasoning,
salt, and pepper. Keep stirring at regular intervals until the meat is
cooked. It will take about 5 minutes.
3. Take out the meat, drain it, and set it aside.
4. Take a 6″×3″ push pan and spread the uncooked lasagna noodles by
breaking them. So it forms an even bottom layer.
5. Now evenly spread 1/3 of the pasta sauce over the noodles. See to it
that the sauce covers the entire noodle layer.
6. Spread half of the beef mixture evenly over the sauce layer. Now
spread half of the cheese mixture evenly over this layer.
7. Sprinkle the spinach over this layer.
8. Now add another layer of noodles over the evenly sprinkled spinach.
Spread the sauce over the noodles followed by the half cup of
mozzarella and half cup of parmesan cheese.
9. Take a piece of foil and spray with nonstick spray. Cover the pan
properly with the foil so no water can seep in.
10. Add about one and a half cups of water in the Instant Pot. Place the
pan on a trivet and carefully place it carefully in the Instant Pot. You
can even make a foil sling to slowly put it down in the Instant Pot.
11. Close the lid securely and lock it. Select the manual option and cook
on high pressure for 15 minutes. After the cooking is done, release
the pressure naturally.
12. Open the lid carefully and bring out the trivet carefully. You can use
silicone mitts to remove it. Now carefully remove the foil.
13. If you want a crispy top layer, you can put the pan in the broiler for a
few minutes until the top layer starts to brown.
14. Let it cool a bit. Gently push the sides of the push can and take out
the lasagna and serve it hot with Italian salad.
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