Lazy Lasagna

 Dinner made easy! 

Instant Pot Lazy Lasagna

All the traditional tasty amazingness of a traditional lasagna, but this is the Instant Pot Lazy Lasagna version. No messing around with boiling noodles, making sauce, and then baking it. Oh, and 4 minute pressure time for this one! 

Course Instant Pot

Cuisine American

Keyword Lazy lasagna

Prep Time 5 minutes

Servings 6 people

Calories 376kcal

Equipment

• 6 Quart Instant Pot

Ingredients

• 1 lb lean ground beef or Italian Sausage ( I use Italian Sausage) 

• 1 cup diced onion

• 2 cloves garlic minced

• 1 25oz jar spaghetti sauce of your choice ( I use Mazetta or Michael’s of Brooklyn) 

• 3 cups water

• 4 cups dry mini lasagna noodles (mafalda noodles)

• 1 cup shredded mozzarella

• 1 cup cottage cheese or ricotta ( I use Ricotta) 

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/2 tsp. Chipotle & Roasted Garlic seasoning for garnish 

• 1/4 cup Fresh chopped parsley for garnish

Instructions

• Press the saute function and once the pot is hot, add the ground beef, salt, and pepper. When almost all of the pink is gone, add it the onions and garlic, and cook until the onions are translucent. Drain grease if there is any. Also scrape any bits off the bottom to prevent the burn signal. 


• Press cancel. Add in the sauce. Mix to combine. 


• Add the noodles on top of the meat and sauce mixture. 


• Add the water on top of the noodles. Do NOT mix. Gently press down any noodles that are not submerged in the water. 


• Place the lid on your pot. Secure and set to sealing. Set the time to 4 minutes (high pressure). 


• When the pressure cycle is done, quick release the pressure (you don't want the noodles to over cook). If there is foam it is spurts out. Close the valve for 3 seconds, open for 3 and repeat until spurting stops. 


• Stir in the cottage cheese.


• Add the mozzarella on top. Place the lid back on to trap the heat. Let sit until it is all melted and amazing. Top with Chipotle seasoning & parsley. 


• Serve immediately. 


Notes

If you can't find the mafalda noodles, sub out with penne, Farfalle  or rotini - these will work best. If you use broken up regular lasagna noodles, you may end up with more of a soup. 

 

This recipe has been tested numerous times in the 6 qt with no issues. I have not yet tested it in the 8 qt. 

Nutrition

Calories: 376kcal | Carbohydrates: 67g | Protein: 18g | Fat: 3g | Fiber: 6g | Sugar: 3g

Nutella Tiramisu

 Nutella Tiramisu

Adapted in my kitchen...

This Tiramisu is very easy to make, it has no raw egg in the cream, and lot’s of Nutella flavor throughout.

Course Dessert

Cuisine American, Italian

Keyword no bake dessert, nutella, tiramisu

Prep Time 20 minutes

Total Time 2 hours 20 minutes

Servings 6 (8x8 dish)

Calories 1067kcal

Ingredients

Cream Layer:

• 16 oz mascarpone cheese

• 1 cup heavy whipping cream

• 1/2 cup Nutella

• 2 Tbsp of dark rum 

• 1/3 cup sugar

Cookie Layer:

• 10 oz lady finger cookies (you can use a little more or a little less depending on how tight you pack them)

• 8 oz very strong HOT coffee (or use instant espresso powder mixed with water)

• 3 Tbsp Nutella

• 2 Tbsp. Dark Rum 

Topping:

• 2 Tbsp cocoa powder

• 1/2 cup Nutella (warmed for easy drizzle)

Instructions

For cookies:

• Prepare hot, strong coffee and stir in Nutella & rum  until combined. Cool to room temperature.


Cream Layer:




• In a bowl of an electric mixer, add mascarpone cheese, rum and Nutella. Start on low speed to mix the ingredients and gradually increase the speed over a few seconds to medium-high. 


• Slowly pour in the sugar as the mixture thickens while mixing. Do not walk away, this will be ready fast! In separate bowl, beat heavy cream . Beat on medium-high speed until stiff peaks form and gradually lower the speed, over a couple of seconds.


• Using a spatula, scrape sides and bottom of the bowl and gently fold the whipped cream mixture into the mascarpone mixture. Set aside. 


Tiramisu:

• In an 8x8 high-rimmed dish, start by layering half of the Ladyfingers cookies. Slowly dip each cookie in cooled coffee mixture but don't soak them too much or they will fall apart in your hands.


• Cover the cookie layer with half of mascarpone cream mixture, making sure it's even all over.


• Layer remaining coffee dipped cookies over the cream and cover with remaining mascarpone cream.


• Dust with cocoa powder.


• Warm Nutella in a zip-lock bag. (A few seconds is plenty.) Cut off a little tip on the bag and generously drizzle with warmed Nutella. 


• Refrigerate for at least 2 hours or overnight.


Italian Chicken & Polenta w/Veggies

 Italian Chicken & Polenta w/Veggies

From my kitchen, Paula

4 chicken cutlets

2 Tbsp. Butter

1 Tbsp. Olive Oil

Kosher Salt

Fresh Ground Pepper

Paprika 

Italian Seasoning

1 roll Polenta, slice into 8 slices

1 pint grape tomatoes, halved

1-12 oz. pkg. broccoli/cauliflower, cooked 3 minutes in microwave

Parmesan for serving

Season chicken cutlets with Salt, Pepper, Paprika & Italian seasoning. 

Melt butter with olive oil in large skillet over medium high heat. Add chicken cutlets & cook 4-5 minutes per side until cooked through. 

Remove to plate, cover to keep warm. 

Season polenta slices the same & cook 2-3 minutes per side. 

Remove to plate. 

Microwave broccoli/cauliflower. 

Add grape tomatoes to skillet & sauté 2-3 minutes. Top with polenta slices & chicken. Add broccoli & cauliflower, lightly seasoned. 

Cover & heat through. 

Garnish with Parmesan to serve. 

 

Cheesy California Chowder

From my kitchen...Paula

4 Tbsp. Unsalted butter

1 medium onion, diced

4 Tbsp. All-purpose flour

4 cups unsalted chicken broth

1 cup half & half

1 tsp. Salt

1/2 tsp. Thyme

1/2 tsp. Fresh ground pepper

1/2 tsp. Calendar’s Greek seasoning

1/2 tsp. McCormick’s Chipotle & Roasted Garlic Seasoning

2-12 oz. pkg. microwaveable vegetables (broccoli, Carrots, Cauliflower) from Publix (microwave 4 minutes) 

2 cups shredded Mexican blend cheese (I use Sargento’s)

In stockpot, melt butter over medium heat. Add diced onion & cook 5 minutes. Whisk in flour & cook 1 minute. Add broth, half & half and seasonings. Whisk until combined, bring to boil. Reduce to simmer & cook 10 minutes, covered. 

While broth is simmering, cook veggies in microwave. Cut baby carrots into thirds & larger pieces of broccoli & cauliflower into bite size pieces. 

Add to soup with cheese. Stir & heat through until cheese melts. 

Creamy Spinach & Mushrooms Chicken

 

Creamy Spinach and Mushrooms Chicken

Delicious and fast to cook chicken recipe, made with spinach and mushrooms. This recipe happens to be low carb and gluten free too. 

Course Main Course

Cuisine Mediterranean

Keyword chicken, chicken dinner, chicken spinach mushrooms, creamy chicken, gluten free chicken recipe, Keto, Low Carb, skillet chicken, spinach chicken

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4 people

Calories 797kcal

Author Sonila

Ingredients

• 4 chicken breasts
• 1 medium yellow onion
• 4 tbsps ghee you can use butter too
• 8 oz mushrooms
• 6 oz spinach
• 6 oz parmesan cheese shredded or grated
• 1 cup heavy cream
• 2 garlic cloves
• Salt/pepper/paprika to taste

Instructions

• If chicken breasts are too thick, slice them in the middle. Fry chicken breast in a deep skillet in ghee. Keep heat in medium so chicken doesn't get burned. Fry for about 3-4 minutes. Sprinkle with salt, pepper and paprika. 
• Flip chicken to the other side. Sprinkle again with salt, pepper and paprika. Go slow on salt, you can always add more later. We'll use parmesan cheese for this recipe, which is very salty so you don't want to have made the chicken too salty already. Keep cooking for another 3-4 minutes. You want to make sure chicken is thoroughly cooked and not pink in the middle. 
• Once chicken is cooked, remove from skillet and place in a plate. Keep it covered for a little bit. 
• Use the remaining ghee in the same skillet. Add finely chopped onion, minced garlic and sliced mushrooms. Sautee all the veggies together until mushrooms are soft. 
• Add spinach and continue stirring occasionally until all the spinach welts. Its volume will go down by 3-4 fold. 
• Add heavy cream, mix well and once it starts simmering then add parmesan cheese. 
• Finally, return chicken back to the skillet and turn the heat on low. Let the whole thing simmer for few minutes on low while you set up the table and warm up the side dish of choice. 
  I served with light brown rice & Sautéed Green Beans.  
  Sautéed Garlic Green Beans12 oz. pkg. microwaveable whole green beans2 Tbsp. Butter1 Tbsp. Olive oil1/2 tsp. Kosher salt1/2 tsp. Fresh ground pepper1/2 tsp. Minced garlic
  Pierce bag & microwave beans for 2-3 minutes. Heat butter & olive oil in medium skillet over medium high heat. Add beans & seasonings & cook 3-4 minutes, tossing occasionally. 

Butternut Squash Sausage Lasagna Roll-ups

 Butternut Squash Sausage Lasagna Roll-ups 

• 1 pound Premium Pork Sage Sausage

• 1 tablespoon olive oil

• 4 cups butternut squash

• 1-1/2 to 2-1/2 teaspoon salt (I only used 1-1/2 tsp. Of salt) 

• 3/4 teaspoon pepper

• 4 cups baby spinach

• 2 cups shredded mozzarella, divided

• 1 1/2 cup ricotta cheese

• 2 tablespoons butter

• 2 tablespoons flour

• 1 teaspoon finely minced sage

• 1 teaspoon thyme

• 3 cups milk

• 10-14 lasagna noodles (I only used 10) 

• minced parsley, for garnish

• shredded parmesan, for garnish

1. Preheat oven to 375ºF/190ºC.

2. In a large pan, heat olive oil. Add butternut squash and saute for 10 minutes. Add in sausage, salt, and pepper and break up sausage using a spoon. Cook, stirring frequently, until sausage is completely cooked. Add baby spinach and saute for one minute, until wilted. Remove pan from heat.

3. In a large bowl, mix together ricotta and 1 cup mozzarella. Stir in ½ teaspoon salt and ¼ teaspoon pepper. Add in sausage mixture and mix until fully combined.

4. Cheese sauce: in a saucepan, melt butter. Add flour and whisk until bubbling and starting to color. Add sage, thyme, and salt, and whisk together. Slowly whisk in milk. Add 1 cup mozzarella gradually, whisking continuously. Once cheese sauce is smooth and slightly thickened, remove from heat.

5. Boil lasagna noodles for 2 minutes less than package instructions. Drain and mix with a drizzle of olive oil.

6. Prep oven-proof pan by spreading a thin layer of cheese sauce on the surface. 

7. Lay out lasagna noodles and evenly spread out butternut-sausage mixture along length of noodle. Roll up noodle and tuck into pan. Repeat with the rest of lasagna noodles.

8. Spread cheese sauce evenly on top of the noodle roll-ups. Reserve 1 cup for serving. Sprinkle with shredded Parmesan. Bake for 25 minutes until surface is slightly browned.

9. Remove from oven. Drizzle with cheese sauce. Garnish with more Parmesan, minced parsley, and black pepper.



Paula’s Pandemic Pantry Pasta Skillet

 Paula’s Pandemic Pantry Pasta Skillet

1 16 oz. pkg. Mama Lucia frozen bite size meatballs

1 jar Bertolli 24 oz. Vineyard Marinara

8 oz. Penne Pasta

1 Tbsp. Olive oil

1 small onion, chopped 

1 clove minced garlic

1 5 oz. bag fresh baby spinach

1 cup ricotta 

1/4 cup shredded Parmesan 

1 tsp. Fresh ground pepper

1/2 cup shredded Parmesan 

Preheat oven to 350 degrees. 

Combine meatballs & marinara in a saucepan, Heat over medium low heat until mixture is at soft boil & meatballs thawed. 

Cook penne pasta in salted boiling water until al dente. Reserve pasta water. 

In 10-12 inch oven safe skillet, sauté onion in olive oil 3-4 minutes. Add garlic & spinach & cook 1-2 minutes until spinach is wilted. Remove to a mixing bowl & add ricotta, 1/4 cup Parmesan & black pepper. Stir to combine. 

Return skillet to heat, add the meatball marinara mixture, the penne pasta & 1/2 cup pasta water. Stir to combine, heat until bubbly & spoon large dollops of Spinach Ricotta mixture around edge of pan. Top with 1/2 cup shredded Parmesan. Place in oven for 15-20 minutes. Broil last few minutes to lightly brown cheese. 

Enjoy!