Turn the Ninja Foodi on sear/saute on high. Add 1 tablespoon of Olive oil. Remove the casings from the Italian sausage. Add the sausage to the inner pot and break up
Add in 1 cup of onion and continue to saute until ½ way cooked through. This takes about 5 minutes or so.
Add in 1 teaspoon of sea salt, 1 teaspoon of basil, 1 tablespoon of sugar and 1 cup of beef broth. Stir to combine
From this point on, do not stir.
Add in 1 bulb of roasted garlic, 24 oz of spaghetti sauce or 2 ½ cups of your favorite red pasta sauce. Add in 1 can 14.5 oz of fire roasted tomatoes.
Put the pressure lid on the Ninja Foodi and set on high pressure for 3 minutes. Make sure the black valve is to seal. Immediate release the pressure when the 3 minutes is up.
For the Ricotta Mixture
Lightly scramble 2 eggs in a medium to large mixing bowl.
Add 2 cups of Ricotta cheese, 1 teaspoon sea salt, 1 teaspoon basil, and ½ teaspoon black pepper.
Add ¼ cup of freshly grated Parmesan Cheese and 1 bulb of roasted garlic. Mix to combine all the ingredients.
Lasagna Assembly
Place a light layer of pasta sauce in the bottom of the pan. Break up lasagna noodles to cover the bottom.
Add ½ cup of Ricotta Cheese and spread around. Add in ¼ cup of shredded Italian cheese.
Cover with 1-2 scoops of sauce. Add another layer of lasagna noodles.
Add ½ cup of Ricotta Cheese and spread around. Add ¼ cup of shredded Italian cheese.
Cover with 1-2 scoops of sauce. Add a third layer of lasagna noodles and cover with sauce.
Repeat with second pan. *Do not add a final layer of shredded cheese until after pressure cooking.
Cooking Instructions
Cover the bottom pan with parchment and stack the two pans together. Cover the top pan with a lid that has vent holes or cover with foil. Place stacked pans on the OXO sling.
Add 2 cups of beef broth or water to the inner pot and lower the pans into the Ninja Foodi. Pressure cook on high for 20 minutes, make sure the black valve is to seal. When the pressure cooking time is up, allow to natural release for 5 minutes. Then manually release the remaining pressure
Remove the pans from the Ninja Foodi and remove the lid from the pan. Dump the liquid from the inner pot.
Place one pan of the lasagna on the rack in the low position, add shredded cheese and return to the Ninja Foodi.
Air Crisp on 400° F for 5-10 minutes or until the cheese is melted and bubbly. I recommend opening the lid every 2- 3 minutes to check on the cheese so it doesn't burn.
Repeat for the second pan. Allow the pans of lasagna to cool for at least 10 minutes.