Pressure cooker
Best of all, it's prepared in the Philips 3000 series All-In-One Cooker, making clean-up a breeze.
Prefer to slow cook?
Instead of cooking with pressure, you can slow cook on high for 4 hours or slow cook on low for 8 hours, and simply add your lasagne sheets to the mince mixture 30 minutes before the end of the cooking time.
Want more vegetables?
You can add an abundance of vegetables to this basic recipe if you like – try finely diced carrot, thinly sliced celery, grated pumpkin, grated zucchini, thinly sliced mushrooms. Add them when adding the diced tomatoes.
FAQs
With every recipe, there comes a set of frequently asked questions. Here are the most common lasagne soup questions answered.
Do you put raw or cooked meat in lasagne?
In this lasagne soup recipe, raw Bolognese mince is used. The recipe instructs you to sauté the raw mince with onion and garlic in the cooker, allowing it to cook through and combine with the other flavours during the pressure cooking process.
Can I make a lasagne and bake it later?
The lasagne is cooked directly in the All-In-One Cooker using the pressure cooking function for this specific recipe. However, if you prefer to make a traditional lasagne baked in the oven, you can prepare the components in advance (such as the Bolognese sauce and ricotta mixture) and assemble the lasagne later. When ready to bake, keep the uncooked lasagne sheets separate and layer them with the other components. Follow the baking instructions for your chosen lasagne recipe.
How long do you soak lasagne?
In this recipe, there is no soaking of lasagne sheets required. The dried lasagne sheets are added directly to the pressure cooker during cooking. The heat and moisture in the pot will soften and cook the sheets, resulting in a tender texture in the final dish.
How to make lasagne soup
Ingredients
1 Tbsp extra virgin olive oil
500g Bolognese mince (beef and pork combo)
1 brown onion, finely diced
2 cloves garlic, minced
800g can diced tomatoes
1/3 cup tomato paste
2 Tbsp dried oregano
1L (4 cups) liquid beef stock
½ x 250g packet dried lasagne sheets, roughly broken
1 cup smooth ricotta
Good pinch of ground nutmeg
Salt and pepper, to season
Basil leaves, to garnish (optional)
Method
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Insert non-stick inner pot into the Philips 3000 series All-In-One Cooker and turn on at the power point.
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Select ‘Saute’ > Default time of 10 minutes will appear on the screen > Select ‘Start.’
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After a few minutes, once hot, add oil, mince, onion and garlic. Using a wooden or non-stick spoon break up mince, stirring to combine with the onion and garlic. Leaving the cooker lid open, cook for 8 minutes stirring occasionally, until mince is no longer pink. Add tomatoes, paste, oregano and stock. Stir to combine.
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Close the lid. Set the lid handle to the ‘lock’ position.
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Select ‘Pressure cook kPa' > Manual function > increase time to 15 minutes > increase pressure to 45 kPa > Select start. It will take approximately 10 minutes for the pressure to build before cooking time begins.
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After 10 minutes of cooking, select ‘Add ingredient’ function. You will see the kPa down arrow icon flashing whilst the pressure is being released. When safe to open, you will hear a beeping sound to prompt you to open the lid. Add lasagne sheets, stir to separate the sheets, then close the lid and lock it. The kPa up icon will flash until pressure has been increased again, then the timer will continue to count down.
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Meanwhile, combine ricotta and nutmeg in a bowl, then season and set aside.
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Once cooking time is complete, it will take approximately 3 minutes for the pressure to automatically release, before automatically switching to keep warm mode.
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When safe to open, set the lid handle to ‘unlock’ position, then open the lid. Season.
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Spoon into serving bowls, dollop with ricotta and gently swirl it through. Garnish with basil, if using.
You might also like like to make Karen Martini's ragu alla Bolognese recipe.