Pressure Cooker Messy Lasagna
8 servings
Ingredients
1 pound lean ground beef
1 onion, chopped
1 (16 ounce) package bow tie pasta (farfalle)
1 (15 ounce) can tomato sauce
1 (15 ounce) can stewed tomatoes
1 (10 ounce) package frozen spinach, thawed
1 clove garlic, minced
1 teaspoon oregano
1 teaspoon Italian seasoning
water to cover
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese
Instructions
Heat pressure cooker over medium-high heat. Add ground beef and cook until browned, 3 to 5 minutes. Stir in onion; cook until translucent, 1 to 2 minutes. Stir in pasta, tomato sauce, stewed tomatoes, spinach, garlic, oregano, and Italian seasoning; mix well. Add water to cover.
Cover pressure cooker and cook on high pressure according to manufacturer's instructions, about 5 minutes. Remove from heat and release pressure through quick-release method; open pressure cooker carefully.
Stir ricotta cheese into pasta mixture; simmer until pasta is tender, 2 to 5 minutes more. Sprinkle mozzarella cheese over pasta mixture.
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