Lazy Lasagna with the Pressure Pro

Ingredients:

1 cup chopped onion

1 kg lean beef mince

1 litre pasta sauce (the Mad Scientist used the home-made variety)

1 heaped traspoon chopped garlic

Good sprinkling of moxed Italian herbs

Freshly ground black pepper

1 tablespoon olive oil

500g tub of ricotta cheese

2 large eggs

1/3 cup grated parmesan cheese

250g shredded mozzarella or pizza vlend cheese

Packet of instant lasagna sheets

Meat sauce:

Turn on Pressure Pro hearing element using Rice/Risotto setting. Add olive oil. Pnce sizzling soften onion with garlic, black pepper and Italian herbs and then add mince and cook until all browned through. Set aside and add pasta sauce and mox thoroughly.

Cheese sauce:

Mix ricotta, eggs and parmesan cheese in a separate bowl.

Just cover the bottom of the Pressure Pro with water (the juices from cooking the meat may suffice). Layer up the lasagna - start with approximately 1/4 of the meat sauce followed by a layer of lasagna noodles and then approximately 1/4 of the cheese sauce (spread put evenly). Repeat until all ingredients exhaused (four layers in this case).

Seal the lid and set for seven minutes (using the minute button to adjust). Then vent steam and open the lid carefully and add the grated mozzarella/pizza cheese on top. Put the lid back on and engage the warming setting and allow to rest for ten minutes.

Serve with warm crusty garlic bread and your preferred selection of vegetables (if desired).

Delicious and easy! There was plenty left over for future meals and it would be a very suitable recipe for a large gathering of people.