Hearty, cheesy and comforting, this lasagna recipe will be a family favourite for the cooler months.

Ingredients

• 1 tbsp olive oil
• 500g minced beef
• 1 small onion, chopped
• 2 garlic cloves, finely grated
• salt and pepper for seasoning
• 400g tin tomatoes, diced
• 4 tbsp tomato paste
• 2 tbsp Italian seasoning
• 1 egg
• 1 cup ricotta cheese
• ½ cup grated Parmesan Cheese, grated
• ¼ cup fresh parsley, chopped
• 3 fresh lasagna sheets
• 2 cups mozzarella cheese, grated

Method

1. Press BROWN/SAUTÉ and Press START/STOP. Add oil and preheat. Place beef, onion, 1 tsp garlic and ½ tsp salt in Cooking Pot; cook 5 minutes or until meat is no longer pink, breaking up meat with wooden spoon. Add diced tomatoes, and Italian seasoning; cook 10 minutes, stirring occasionally.
2. Transfer sauce to bowl; clean Cooking Pot. Place rack in pot and add 1 cup water.
3. Beat egg in a small bowl, stir in ricotta, ¼ cup Parmesan, parsley and season.
4. In an 18cm spring form cake pan, spread ½ cup beef mince mixture, top with lasagna sheet, then one third of ricotta mixture and mozzarella and Parmesan. cover with bake paper and top with alfoil.
5. Make an alfoil sling, with 50cm alfoil, folded over in three. Place the cake tin in the middle and pull up the alfoil on either side.
6. Place pan on rack in Cooking Pot using foil handles. Secure lid. Press MEAT/POULTRY, set pressure to HIGH and time to 35 minutes. Make sure Steam Release Dial is in the “Seal” (closed) position. Press START/STOP. Once cooking is complete, quick release pressure. Remove pan from Cooking Pot with foil handles. Remove foil from top of lasagna; let stand 10 minutes before removing side and cutting into wedges.