Deep-Dish Lasagna - Crock-Pot Express CPE210 Quick Start Manual And Recipe Book

Deep-Dish
Lasagna
MAIN
COURSE:
30 MINUTES
PREP TIME:
35 MINUTES
COOK TIME:
4-6 SERVINGS
YIELDS:
INGREDIENTS:
1 tbsp olive oil
500g minced beef
1 small onion, chopped
2 garlic cloves, finely grated
salt and pepper for seasoning
400g tin tomatoes, diced
4 tbsp tomato paste
2 tbsp Italian seasoning
1 egg
1 cup ricotta cheese
½ cup grated Parmesan
Cheese, grated
¼ cup fresh parsley, chopped
3 fresh lasagna sheets
2 cups mozzarella cheese,
grated
DIRECTIONS:
Press BROWN/SAUTÉ and Press START/STOP. Add oil and preheat. Place
beef, onion, 1 tsp garlic and ½ tsp salt in Cooking Pot; cook 5 minutes
or until meat is no longer pink, breaking up meat with wooden spoon.
Add diced tomatoes, and Italian seasoning; cook 10 minutes, stirring
occasionally.
Transfer sauce to bowl; clean Cooking Pot. Place rack in pot and add 1 cup
water.
Beat egg in a small bowl, stir in ricotta, ¼ cup Parmesan, parsley and
season.
In an 18cm spring form cake pan, spread ½ cup beef mince mixture, top
with lasagna sheet, then one third of ricotta mixture and mozzarella and
Parmesan. cover with bake paper and top with alfoil.
Make an alfoil sling, with 50cm alfoil, folded over in three. Place the cake
tin in the middle and pull up the alfoil on either side.
Place pan on rack in Cooking Pot using foil handles. Secure lid. Press
MEAT/POULTRY, set pressure to HIGH and time to 35 minutes. Make sure
Steam Release Dial is in the "Seal" (closed) position. Press START/STOP.
Once cooking is complete, quick release pressure. Remove pan from
Cooking Pot with foil handles. Remove foil from top of lasagna; let stand
10 minutes before removing side and cutting into wedges.
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