This is the easiest lasagna you will ever make!
I’m allergic to dairy, so for the longest time I was going without my friend, cheese. Then I discovered Sheese, a soy based cheese. It’s vegan friendly and works well in dishes. I tried it on it’s own and it’s alright. Not quite the same, but better than nothing. In a dish like lasagna it was perfection! It was like I could eat dairy again!
I basically followed the recipe from pressure cooking today, but instead of lasagna noodles I used gluten free bifun noodles. Mainly because I had it on hand and didn’t have gluten free lasagna noodles available. Of course, the bifun didn’t hold it’s texture BUT it gave the sloppy lasagna the pasta flavor and helped thicken it up too!
The Sheese I used was the hard cheddar flavored type and it worked well in this recipe. Instead of butter I used coconut oil, instead of beef I used ground chicken and I left out the carrot. I read somewhere that your body doesn’t absorb the nutrients of carrots and tomatoes if they are eaten at the same time…not sure how true that is, but I usually don’t include carrots in my lasagna anyway. I decided to use eggplant in mine and mmmm it was good!
Here is her recipe
- Meat Ragu Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 fresh thyme sprig
- 1 fresh oregano sprig
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium carrot, finely chopped
- 1 celery stick, finely chopped
- 1 lb. ground beef chuck
- 2 garlic cloves, crushed
- 1 cup chopped or crushed tomatoes*
- 1/2 cup tomato puree*
- 1/2 cup water (for electric pressure cooker only)*
- 1 teaspoon salt
- 8 ounces (10 noodles) wavy lasagna noodles, broken into 2-inch pieces
- Water, as needed
- 8 ounces mozzarella cheese, diced
- Select browning and add 1 tablespoon butter and olive oil to the pressure cooking pot. When butter has melted, add the onion, thyme, oregano, salt, and pepper, stirring occasionally, until the onion has softened. Stir in the carrot and celery.
- Move the contents to the side of the pressure cooker. Add the beef and garlic and stir to break up. Sauté, stirring occasionally, until the beef is brown on at least one side and the juices have evaporated, about 5 minutes. Pour in the crushed tomatoes.
- Close and lock the lid of the pressure cooker. Cook at high pressure for 18 minutes. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
- Remove and discard the herb stems. Add the remaining 1 tablespoon butter to the sauce and stir until melted.
- Add the salt and lasagna strips to the sauce in the pressure cooking pot. Pour in enough water to cover the pasta. (I added 1 cup water.) Smooth down the top pieces of pasta so they are submerged.
- Close and lock the lid of the pressure cooker. Cook at low pressure for 5 minutes, or half the cooking time indicated on the pasta package. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Taste the noodles and if you’d like them a little softer, cook on simmer until the noodles are tender.
- Pour the lasagna in to a large serving dish. Sprinkle the mozzarella over the lasagna; stir, and let stand, uncovered, for 2 minutes before serving.
Be sure and use the minimum liquid recommended for your pressure cooker.