Ingredients
2 bottle of tomato purée
2 mozzarella packages
Parmesan cheese
2 lean ground veal packages (if you buy the veal at the butcher, tell them to double grind it)
1 package of lasagna noodle
Italian style bread crumbs
1 egg (I don’t use eggs because of allergies)
Onion/garlic
Olive oil
Turn the sauté setting on the pressure cooker, add olive oil, (I don’t have specific measurements, but coat the whole bottom of the pot with oil!) Slice some onion very thin and 1 garlic very thin. Let these cook in oil then add the bottles of tomato purée you can add some water to jars to get all the sauce out and pour in the pot. Season with oregano/basil/ Italian blend. I also sprinkle Parmesan in the sauce mm mmm.
Add veal to a bowl, season with with garlic powder, salt. (Any seasonings you like) Add breadcrumbs, little at a time and some olive oil. Mix with hands and form the meatballs.
Place the meatballs in sauce.
Set the pressure cooker to Soup/stew 30min!!
(follow your pressure cooker/instapot directions)
When sauce and meatballs are done... release the steam and open your pressure cooker.
spoon out meatballs with some sauce in a bowl.
Mash up the meat balls set aside. Make as saucy as you like.
Cook lasagna noodles.
Drain.
Get out your baking dishes to prepare the lasagna!
Add sauce on the bottom of each dish, place lasagna noodles, meat sauce, mozzarella, lasagna, repeat. I think I did 3 layers.
Once you get to the top, the last layer. Add the noodles and add sauce only, top with mozzarella and parmesan cheese
Wrap with foil. Cook 30 min at 400F.
Then remove the foil, cook another 15 mins
And done! A yummy Sunday dinner! Or Christmas lunch like we just had! Enjoy! This is the exact recipe my mother used for our Sunday lunches, minus the pressure cooker, ha! But the sauce and lasagna is sooo yummy! You’ll never know the difference!
P.S save the extra sauce in jars for other dishes you can make during the week.
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