Sloppy Lasagna

• Basic Meat Ragu prepared and hot in the cooker
• 1 teaspoon salt
• One 8- or 9-ounce package wavy lasagna strips (not precooked), broken into 2-inch pieces
• Water, as needed
• 8 ounces mozzarella cheese, diced

1. Add the salt and lasagna strips to the cooker, mixing them into the hot sauce.
2. Pour in just enough water to cover the pasta (if using an electric cooker, add an extra 1/2 cup water).
3. Smooth down the top pieces of pasta so they are submerged as you do this.
4. Close and lock the lid of the pressure cooker.
5. Cook at low pressure (see Notes) for 4 minutes/all cooker types or for half the cooking time indicated on the pasta package.
6. When the time is up, open the pressure cooker with the Normal Release method (see Notes).
7. Sprinkle the mozzarella over the lasagna; stir, and let stand, uncovered, for 2 minutes before serving.
8. Pressure Cook Pasta to al Dente
9. To achieve al dente results for pressure cooked pasta, it is important to cook at low pressure and use only half the recommended cooking time for each shape.
10. For example, if the pasta package says the shape needs 9 to 10 minutes of conventional boiling, it should be pressure cooked for 5 minutes at low pressure; 12 to 13 minutes would be 6 minutes at low pressure, and so on.
11. The cooking time is the same for all types of pressure cookers.

cooker, salt, water, mozzarella cheese

Taken from www.cookstr.com/recipes/sloppy-lasagna (may not work)