How To Make Lasagna In A Non Stick Cooker?
Italian cooking is one that brings families together. It is all about the hearty ingredients, creamy sauce, handmade noodles, and a group of people build around the dinner table. Often the recipes we collect around the dining table can be complicated. And that’s the reason where stovetop lasagna comes in, no layering, no dirtying many pots or cleaning tough stuck-on food casserole, and no turning on the stainless steel cookware makes for a mouthwatering and straightforward recipe that Italian grandmothers would adore.
Classically this dish is made through layering meat sauce with marinara, the assortment of cheese, pasta noodles, and then baked for one hour. This method allows having the same lasagna textures and flavors with no mess at all. Cooking meat sauce with good quality jarred tomato sauce and simmering noodles into the sauce makes it mouthwatering.
You have to use your favorite cheese, both shredded mozzarella and a fresh one is used for more flavors. You can easily use ricotta and parmesan. The world is your lasagna. Ensure to use garlic herb seasoning to flavor the meat sauce as it adds excellent pump into the flavor. Dried garlic, onion, and some herbs make the sauce not stint on the seasoning.
Put the pasta water to boil- Place a big-sized steel pressure cooker of salted water on the stovetop on high flame. It takes a while for the big cooker to boil, so get ready sauce till water heat up.
Brown the ground beef- In a large steel pressure cooker, heat two tablespoons of olive oil on medium-high flame. Put in ground beef and cook until browned on all sides. Take away the beef with a slotted spoon to a bowl.
Cook the bell pepper, garlic, onion, and add beef- Add bell pepper, onion. Cook for 4-5 minutes unless the onion becomes translucent and pepper gets softened. Add minced garlic and cook for several seconds more. Get back to the browned beef and cook for more than 5 minutes.
Shift to the pot, put in tomatoes and remaining sauce ingredients to make the sauce- Shift the beef mixture to a medium-sized cooker. Put in crushed tomatoes, tomato paste, and tomato sauce to the cookware. Put in oregano, parsley, and Italian seasoning, adjusting the quantity to flavor. Sprinkle garlic powder or garlic salt for flavor. Sprinkle white/red wine vinegar. Stir in sugar to taste. The quantity is based upon how acidic the tomatoes you are using. Add salt and note that later you will be adding parmesan that is saltier. Bring sauce to simmer and low down the heat. Cook for 15-45 minutes. Scrape the bottom of stainless steel cookware to avoid sticking food.
Boil and drain lasagna- Add dry lasagna and cook them in water kept for boiling. When ready, drain and rinse using cool water. Pour little olive oil to avoid those sticking together.
Warmth oven to 375 deg F.
Assemble lasagna- In a lasagna dish, scoop a cup of sauce to the bottom and arrange a lasagna layer. Ladle sauce over it. Sprinkle grated mozzarella and ricotta cheese, and parmesan cheese. Repeat the same with all the layers of lasagnas.
Bake- Cover the pan using aluminum foil and bake it at 375 deg F for 45 minutes.
Cool and serve- Allow it to cool down and serve it right after 15 minutes.
So that’s how you can prepare lasagna at home. If you don’t have the right stainless steel cookware, you can order at Vinodcookware.com to buy at affordable rates.