Carsten Schafer


Recipes in category: Dinner-Pasta

  1. Easy One-Skillet Lasagna
  2. Instant Pot Lasagna Soup
  3. Spaghetti con pomodori secchi

  • 1 lb [or 453.6 0.00] lean ground beef
  • 1 cup [or 225 0.00] diced onion
  • 3 cloves garlic, minced
  • 1 tbl [or 14.7868 0.00] Italian seasoning
  • 30 oz [or 850.5 0.00] (2 cans) diced tomatoes, undrained (I like to use the tomatoes with onion and garlic)
  • 15 oz [or 425.25 0.00] tomato sauce
  • 1 cup [or 225 0.00] water
  • 10 oz [or 283.5 0.00] wide egg noodles
  • 4 oz [or 113.4 0.00] part skim ricotta cheese
  • Salt and pepper to taste
  • 2 cup [or 450 0.00] shredded Italian cheese blend
  • Basil
In a large skillet, brown ground beef over medium-low heat.
Drain grease from ground beef, and return it to the skillet.
Add the onion, and cook, stirring occasionally, for 5 minutes.
Add the garlic and Italian seasoning, and cook for 30 seconds.
Stir in tomatoes, tomato sauce, water, and egg noodles.
Cook, stirring regularly, for about 10 minutes, or until noodles are al dente.
Stir in ricotta, and add salt and pepper to taste.
Remove from heat, and top with Italian cheese blend.
Let the lasagna sit for about 5 minutes for cheese to melt. If I already have the oven on, I just pop the pan in (make sure it’s oven safe first, though) and let the cheese melt. It takes about 3-4 minutes.
Top with fresh basil just before serving.
Date added:

  • 2 tsp [or 9.85784 0.00] olive oil (optional, for very lean beef or if using turkey)
  • 1 lb [or 453.6 0.00] lean ground beef or ground Italian sausage (use ground turkey for a lightened-up option)
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • 4 cup [or 900 0.00] chicken broth (or vegetable broth)
  • 2 cup [or 450 0.00] marinara sauce
  • 15 oz [or 425.25 0.00] can diced tomatoes
  • 1 tsp [or 4.92892 0.00] dried basil
  • 1 tsp [or 4.92892 0.00] dried parsley
  • 1/2 tsp [or 2.46446 0.00] onion powder
  • 1/2 tsp [or 2.46446 0.00] oregano
  • 1/4 tsp [or 1.23223 0.00] red pepper flakes (optional)
  • 1/4 tsp [or 1.23223 0.00] dried rosemary
  • 8 lasagna noodles (broken into bite-sized pieces)
  • 1 tsp [or 4.92892 0.00] balsamic vinegar
  • 1 cup [or 225 0.00] ricotta
  • 1/2 cup [or 112.5 0.00] freshly grated parmesan
  • salt and pepper (to taste)
  • 1 cup [or 225 0.00] grated mozzarella
  • chopped fresh parsley (optional)
Turn on the Sauté function on the Instant Pot and heat the olive oil, if using. Add the ground beef and cook until no longer pink (about 7-8 minutes), breaking it up into smaller pieces. Discard the excess oil, if needed (tip: you can use tongs and paper towel to soak it up, rather than draining it from the insert). Add the onion and garlic and sauté another couple minutes until they are starting to soften and become fragrant. Turn off the sauté function.
Add a small amount of the broth and deglaze the bottom of the insert (using a spatula, scrape up any brown bits that are stuck). Add the remaining broth, marinara sauce, diced tomatoes, basil, parsley, onion powder, oregano, red pepper flakes, and dried rosemary. Add the broken lasagna noodles and push them down into the liquid until just submerged (do not stir). Put on the lid, set it to sealing and cook on Manual high pressure for 6 minutes. It will take about 20 minutes to come to pressure.
At the end of pressure cooking time, quick release the pressure. Stir in the balsamic vinegar, ricotta and parmesan. Season with salt and pepper to taste, then sprinkle mozzarella on top. Set the Instant Pot lid askew on the pot to allow the mozzarella to melt. Serve immediately, garnished with fresh parsley, if desired.
Add an extra cup of broth after pressure cooking if you prefer a higher liquid to noodle ratio.
You can use 10 lasagna noodles for more of a deconstructed lasagna texture.
For a lightened up version, use ground turkey and don’t stir in the ricotta or top it with mozzarella. Let each person garnish their own bowl with ricotta and mozzarella, if desired.
You may need to add more broth when reheating leftovers, because the noodles will continue to absorb the broth when refrigerated.
Inactive time indicates time for the Instant Pot to come to pressure.
This recipe was tested in a 6-quart Instant Pot model.
This recipe makes 6 generous bowls. It will serve more people as a side dish.
Date added:

  • 8 tbl [or 118.2944 0.00] Basil
  • 8 tbl [or 118.2944 0.00] parsley
  • 3 gloves garlic
  • 1 small chile
  • 6 tbl [or 88.7208 0.00] oo
  • 350 g [or 11.9 0.00] spaghetti
  • salt & pepper to taste
  • 4 tbl [or 59.1472 0.00] sun-dried tomatoes
  • Parmesan
Wash & cut greens, chili & place in oil.
Cut sun-dried tomatoes. Roast pine nuts and set aside.
Prepare spaghetti and combine all ingredients.
(Optional: Fry up some Italian sausage (spicy?) and add also to mix.)