Here’s a quick dinner idea for all you busy people: Pressure Cooker Messy Lasagna. Prep and time to cook are 10 minutes each, so you’ll be ready to serve it in 20!
This is a great take on traditional lasagna that the whole family will love. You can also substitute the meat for another or omit it altogether.  Pressure cooker lasagna is an awesome option to put the long-term food storage items you have into play.
·         2 cups of FD Sausage – hydrated
·         ¼ cups of Dehydrated Onion
·         16 oz. of elbow or rotini pasta
·         ¾ cup Tomato Powder
·         1 (15 oz.) can of stewed tomatoes
·         1 (10 oz.) package frozen spinach, thawed
·         2 tbsp of olive oil
·         1 garlic glove, minced
·         1 tsp oregano
·         1 tsp of Chef Tess Italian Seasoning
·         Water to cover
·         1 (15 oz.) container of Ricotta Cheese
·         1 cup shredded Mozzarella Cheese
  1. Heat pressure cooker over medium-high. Add sausage and stir in onions, cook 1 minute. Stir in pasta, tomato powder, stewed tomatoes, spinach, garlic, oregano, and Italian Seasoning; mix well. Add water to cover.
  2. Cover pressure cooker and cook on high pressure according to manufacturer’s instructions, about 5 minutes. Remove from heat and release pressure through quick-release method; open pressure cooker carefully.
  3.  Stir Ricotta Cheese into pasta mixture; simmer until pasta is tender, 2 to 5 minutes more. Sprinkle Mozzarella Cheese over pasta mixture. 
  4. Enjoy!