Congrats n yes she is wonderful. I always know i can trust her recipes n methods. Im on my 4th pressure cooker n I love my ninja. I have used an electric pressure cooker since they first came out n they were not called instant pot! Lol. Telling my age! But I use mine most days!
I haven't commented on a video on youtube.. ever... but wanted to say thank you for your amazing videos. I enjoy watching and learning! Your wonderful.
Do you ever doubt how decadent this is once fully cook! Gosh it was delicious, I had guests over, and they loved it. I thought I would have left over for another meal later in the week! DARN it I didn't they ask for second servings! The difference I did to your recipe "Louise" was to replace the white wine with a real red Italian wine, and served that wine with the meal. It was a great success. Great Job, Louise and thank you again... Sending you and Jeff many virtual hugs from Montreal, Canada.
I had every intention of making meatloaf in the instant pot when I bought a meatloaf mix of beef, pork, and veal from the store. Then this video popped up in my feed. With substitutions for a few ingredients, now I have lasagna!! Used better than bullion beef base and garlic base for my broth, fresh garlic, Italian seasoning, hot pepper flakes, fennel seeds, fresh onions and red peppers, and snacking mozzarella cheese. I happened to have fire roasted tomatoes and the other ingredients on hand. Wow is it delicious! Thank you so much for posting this video!
You have renewed my love for the Foodi again ❤ Your recipes are awesome. Thanks for showing how to cook great food in the Foodi. Keep them coming Thanks
Oh Louise you are my new best friend!! My lovely daughters treated me to the Ninja Foodie for an early Christmas present.the11 in 1 smartlid I've been binge watching your videos and you are lovely I've learned so much from you I'm in the UK I just wanted to thank you.
Going to make more lasagna tomorrow. Since I've seen your recipe that's the only way I fix it. I've made it 6 or 7 time's it's excellent. And trust me I know great lasagna it's my top favorite food this recipe is outstanding thank you appreciate it
Wow! I’m late to the party. I’ve just ordered the ninja 6 in one pressure cooker air fryer, slow cooker and grill 🥳 it was a tsv from qvc yesterday! I’m thrilled I’ve found your channel. I was up last night binge watching your lovely videos! Thanks so much... from the U.K 👍
Hi Louise. I LOVE your videos! Supper informative. Very easy to follow. My darling husband got me my Foodi for Christmas and I’m already an accomplished Ninja chef. I made a half recipe of your Lasagna last night. AWESOME!!! I’m going to try freezing 2 portions to see how well that works as there are only 2 of us here and half a recipe is a lot. My grandson and I made baby back ribs, the second thing I cooked in my Foodi. They’ were scrumptious. My husband bragged that we were going to have to open a rib restaurant they were so delicious. The next time I made ribe my husband said not to tell Jackson. He wanted to have a couple of ribs left for lunch the next day. Keep up the good work, Louise. I am truly enjoying following along with you. I have recommended you to several friends who are new to Ninja cooking Thanks, Jan
That's awesome! I'm so glad you are having fun with the Ninja Foodi! Next time you make ribs, give my recipe a try. The rub and raspberry glaze are what I used when I owned my BBQ restaurant.
That is the best Pressure Cooker Lasagna I have ever seen on RUclips! I'm glad I found your channel and look forward to seeing more videos with the Ninja Foodie.
dinner tonight and you are right about the right about the mix and chop this tool is so cool I use it all the time. i didn't know what the foodi and I could do tonight soooooooooooonow I know
Found a way to make this in the foodi without the pan! I'm trying it right now, waiting on my roasted garlic. Using your recipe with the technique I found to use the ceramic pot.
I did a lasagna in the Food differently. I made the sauce then broke up some lasagna noodles into it and let them cook in the sauce ( Saute setting, mid heat) when it was done, I added the ricotta in clumps here and there and topped with mozzarella cheese. Delicious.
finally made some today! it smells so awesome in here! all done in the foodi. day before yesterday i cooked a pound of bacon then pressure cooked 3 huge chicken breasts, put them in the mixer to shred. mixed it all up with 2 jars of alredo sauce. today i browned hamburger and poured in a jar of spaghetti sauce. shredded cheese (sharp cheddar, mozzarella, colby/Monterey jack) with food processor. made homemade pasta. layered one pan with he chicken/alfredo/bacon mixture and a little feta on one layer (possibly 2). the other pan the usual. no i'm full from sampling everything while assembling i'll have it for lunch tomorrow. plus the mess that needs to be cleaned up.
Love your recipes/videos. I haven’t cooked in over a decade, forgot a lot! Brand new to the foodi, but love it so far. This looks incredible! Thanks so much for all you do!
Thank you so much! I'm excited that you are cooking again! The Foodi is incredible. All of my recipes are written out on my website, I link to them in the recipe description. thesaltedpepper.com/ If you can't find one, it's because it was more of a technique than a recipe and then I put the written instructions in the recipe description. This can be hard to find sometimes and varies by device, but on a desktop computer you click the show more tab under the video. On the phone you have to click the arrow to the right of the video title under the video itself. I hope that helps and keep on cooking!
@@TheSaltedPepper Louise as you cook and teach I'm learning more and more and I cannot wait to start using my Ninja Fooie and all of the stuff I've put on my wish list on Amazon.
Thank you so much for this great, easy and delicious recipe! I been making it in my Ninja quite a few times, I wished I could wait longer than 5 minutes so it would be easy to cut lol.
When i make lasagna I put the hamburger sauce on top of the noodles then ricotta and that keeps the noodles from sliding around. I noticed they were sliding around. It makes it alot easier. Just a suggestion.
Hello, love your channel. My wife and I are new subscribers. Odd question here... my wife loves your sweater in this episode. Could you tell me where you purchased it. I would love to surprise her with it.
Karen Woodall I’m so glad you liked it. It also could have been the pan you used. Mine has thin walls, so if yours is heavier walled, that would require a longer cook time too.
The Salted Pepper I bought the same pans you used. They were thin walled because they were hot to handle. Do you use an 8 at? I have the 8 qt Foodie. I think my Foodi just takes longer. I did a cheesecake the other day and had to cook longer than recipe said. The flavor of the lasagna was fantastic though.
Karen Woodall I have both sizes, but made and tested this in the 6.5qt. That’s interesting that the 8 qt might take longer. I’m glad you enjoyed it though!
I was surprised to find the hamburger chopper at Walmart! Yay! It looks exactly the same as the PC one and states it withstands heat up to 500 degrees.
Wow looks amazing!!! Thank you for this! Look forward to more of your awesome Ninja Foodi Recipes! Getting our Foodi in 2 weeks!! :-) I'm subscribed and Notified!! Your awesome, great personality!!
Thank you so much! I'm thrilled you enjoyed the corned beef and cabbage, I was really happy with the way it turned out. It certainly was the best corned beef and cabbage I had ever made!
I love your recipes. You are the one who gave me the courage to start using my foodie. Can you freeze the second pan of lasagne right in the pan? It's only my husband and I, if I can freeze right in the pan, I have 2 meals, and don't have to transfer to another pan.
Yes, you can! Steam works great for reheating, even from frozen. Just make sure it's covered. I usually steam until thawed and warm, add a little more cheese on top and AC.
I love your videos - you always explain everything so well. When I need to cook something in the Ninja, I always look for your videos. Can I use "oven ready" lasagna noodles for this recipe? Do you have any recommendations for making a vegetarian version. What type of vegetables would work best? Many thanks.
Louise, my dear; I have not done lasagnas in years. You encouraged me to try to make some, after all it looks simple enough. And really, it was simple to put together. My trouble was in the cooking the lasagna. I had my double pans sitting on my OXO in my Ninja Foodi and I had it set to Pressure, Hi and for 20 minutes with 2 cups of broth on the bottom. My Ninja never came to pressure (this has never happened before) and I got an Error message of WATR. I read up on what I needed to do. I shut my Ninja down cleaned everything up my broth had burned and stuck to the OXO, made sure my ring was on correctly and everything seemed to be working. Put in 2 cups of water this time and set my OXO and my double pans in and set the pressure for Hi and 10 minutes. Same thing. It never came to pressure and I got the WATR Error Code. I checked my lasagna thinking they were lost, but when I stuck a fork into the lasagna the noodles were cooked just fine with I guess the residual steam heat. So I went ahead and did the topping off with the cheese and they looked beautiful and tasted really good, not burned. So what the heck? I did a pressure test on my Ninja, 3 cups water, and put it under pressure for 2 minutes. It worked just fine. ???? So I'm sorry after all this, have you heard of anyone having trouble with the OXO? Or the double decker pans that perhaps caused the Ninja not to pressurize?
Wow, that is very strange. How tall are your stackable pans? Since the pot ran out of the liquid both times, it had to be a sealing issue. Did you see steam coming from around the lid? I'm wondering if the sling handles might have gotten caught in the lid and prevented it from sealing. They do tend to flop around. Let me know if you figure out what happened because this is a new one for me!
@@TheSaltedPepper Oh my, you are adorable. You actually answered my frustration. Thank you. What I will do is once I empty the pans from lasagna, I will clean everything out and do a pressure test without food but with the equipment and see if it it the equipment and if so which one. The pans I got are 7 1/2" x 2 3/4", which I got at Amazon. I'll let you know in a couple of days what happened. Again thank you.
So sorry,I have sat down to add to my comment before now but at 67 years of age I sit in front of the computer and forget what I came here for. So I did test it, without food in the pans and everything worked just fine. The Ninja set to pressure and did its time, I released it and it was fine. I will make lasagnas again but first I want to try your Enchiladas. Yum and Thank you once again for the wonderful job you do explaining how to cook in these new cooking things. You are the best.
OMG... this lasagna looked amazing...and i love having left overs so that my next meal is ready to reheat and eat....what a great cook... wish that youtube had a LOVE button 8)
I actually have that! I think it's new though and wasn't out when I did this video. I appreciate the tip though, I'm not sure I would have thought to use it for scooping lasagna!
I NEVER make lasagna - just too much trouble - but I had to try this one! I made it exactly according to the recipe, except I allowed one pan to cool minus the topping to save for another day. Both pans were delicious, although I think the one I reheated was even better. Is that even possible???? My roasted garlic turned out perfectly this time. It seems the white ones have a softer, thinner paper than the gray ones. Thanks so much, Louise! Truth be told this recipe only serves 8 with the appetites in my household! This would be a great meal for company, as it can be made a day ahead. Reheating was a breeze! I would reserve the topping until after reheating. It looked like I had just prepared the dish.
That's great! I think most food with sauces is better the next day, all those flavors combine! Yummy! It also freezes really well. I love the tip about holding the topping, if I was going to freeze one I would let it cool completely and add the grated cheese on top and freeze. Steam to thaw and bake to brown the cheese!
This looks amazing !!! I need to make this but I think I will only make 1 pan :). Question if I only do 1 pan do you think the cook time would be the same?
Hello love your channel. I am a nurse who is both busy and too tired. So you satisfy my favorite thing to do with relaxation time which is experiment with my new gadgets like the Air crisper Ninja Foodi. My question is do you think the sausage you used in this recipe can go without the salt. I'm looking for low salt recipes.
Thank you so much! I was a nurse for 28 years before retiring last year, I know it is a hard job! You can adjust the salt or omit it in any recipe. Salt does bring out flavors, but it is optional, I think it will be fine in this recipe because there are tons of great flavors in all the ingredients.
Hi Louise, thank you for all the hard work you’ve put in introducing the ninja to us newbies. My question, is when do I use the bake option as Vs the pressure option ? For example once you had the assembled lasagne, was the pressure option better than using a bake option - as in any advantages to using one method over the other ? Sorry, for the silly question, I’m just confused about when I need to use each option. Thanks in advance.
Because the noodles were dry, the pressure cook option was the best one because it is a moist cooking environment and will allow the noodles to cook nicely. The other reason I chose pressure here is because a long baking time would really dry out the lasagna. You can certainly use the bake function when making a lasagna recipe that is designed for a regular oven, you just have to adjust your times and temps.
With noodles, yes. I give my suggestions in the post thesaltedpepper.com/lasagna-in-the-ninja-foodi/ Without noodles, you would probably be better off baking it in the Ninja Foodi instead of pressure cooking it. You can use this recipe as a guide, but decrease the temp by 25-50 degrees when baking in the Ninja Foodi. thesaltedpepper.com/low-carb-lasagna/ Hope that helps!
Thanks so much! I have to laugh at you telling the correct pronunciation of ricotta. Believe it or not, I looked it up before this video and then proceeded to pronounce it any which way and even different ways in the video! LOL Oh well, tomato-tomaaato.
The parchment paper use was a good idea since it was use with the steam pressure but if it was used with roast, keep in mind parchment can still burn if it touches burning hot metal. It happened to me by accident in my oven, the parchment came in contact with the oven wall and the smell had a chemical smell that was really strong. I also noticed that your oven gloves had some sauce, can they be washed?
I tried this recipe a week ago and it turned out perfect! My husband said it was nicer than any restaurant! So of course the whole family wanted me to cook it again which I did this evening and it turned out terrible 😕 the first time I done it I didn't have a deep pan so I just used half the ingredients and a shallower pan. Today I bought a deeper pan and used the ingredients as you did, (except I used ground beef instead of sausage) now I was rushing to collect my daughter from dance class so I assembled the lasagna and put it on to pressure cook with a 5 min delayed release. When I got home it had finished cooking, I'm not sure how long but I'd been gone about an hour. The ricotta mixture had turned to the consistency of scrambled egg 😳 😅 it still tasted fine but the texture was off putting! Ha so I'm now wondering was it because I didn't take it out immediately after PC or was it the pan or some other reason? Sorry for the long post I just really want to make it perfectly again next time, if anyone has any advice 🙏
Another great video. Thanks for sharing. You mentioned that you normally use something else besides the Mickey Mouse gloves..can you let me know please with a link? I’m trying to make sure I have everything for safety reasons so I don’t get hurt and discouraged any. Thanks again
Question: Why did you not stir the ingredients before you pressurized them? I wondered, then you mentioned it when stirring them after they were done. Thank you.
Good Evening/Morning: I made a vegetable lasagna today in the oven using the no boil noodles. It came out great. ?That's the best thing than sliced bread, no more boiling and assembling the boiled noodles. Can this be made with the no boil noodles with the same temperatures & measurements in the Ninja Foodi
I haven't tested the recipe with no boil noodles and I haven't cooked with them before, so I'm not sure if the liquid would need to be decreased or not. That is why I love this recipe so much, no boiling needed! Let me know if you give the no boil noodles a try!
I really enjoy your videos. I have a Foodi on order, so asking this more out of ignorance, but is it a type of appliance that you can set-and-go? More like a crock pot that you can set up and leave for a workday or are all the recipes (and the upside of the appliance) a trimmed down cook time that speeds things up AFTER work? Thanks for any clarification.
There is a slow cook feature, so with many things, you could set it up in the morning and let it cook all day. You wouldn't do that with pressure cooking though, that feature is designed more for making things quickly when you get home from work.
Looks soooo good! Gonna make this as soon as I get my cooker! I want a 6.5 size but can you tell me if I can cook a whole 4 or 5 pound chicken in that size please?
@@TheSaltedPepper Yes I do have a SAMS CLUB CARD. I BOUGHT ONE AND IT DOES HAVE A DEHYDRATOR ON IT THANK YOU VERY MUCH FR HELPING ME. I LOVE YOUR VIDEOS
Honestly, pasta turns out great in the Foodi or any pressure cooker. I have always hated making lasagna because of the chore of boiling the noodles and then handling them to layer the lasagna. This takes most of the work out of making lasagna!
I bought them on Amazon. They are out of stock and have been for a while, but I have a similar set in my Amazon store under Ninja Foodi Accessories: amazon.com/shop/thesaltedpepper
If you still have the stackable Stainless steel Pans. Is there any chance you can stack them and let me know the measurement from top to bottom of both Pans together please. I'm trying to find some, but unsure how high they are together, which is how the measurements are being shown when I find them, as they are different depths by the look of it, just slightly, but smaller. I can't stand the feel of certain metals, so they need to be stainless steel or stoneware, abd I don't think you can get stacking stoneware
That's so funny! This recipe was almost going to be seafood lasagna! I made a great one years ago and wanted to redo it for the Foodi, but decided to stick with an original type of lasagna. I will put it back on the list! I honestly didn't think many people even knew about seafood lasagna. Do you make yours with a cream sauce? That's how I did mine and it is delicious!
@@TheSaltedPepper oh my goodness too funny. Yes I love the cream sauce version the best. Just had a really great one in Canada and would love to be able to make one in my foodi ❤️
If you are starting with elbows and just water, I would probably try 10-15 minutes first. You can always cook longer, but if they are overcooked, there isn't a fix.
You don't have to write anything down, all of my recipes are on my website and can be printed. There are also step-by-step pictures. Https://thesaltedpepper.com
Great recipe. I'm going to try it soon. I hate to criticize, but as a half-Italian from Brooklyn, my nervous system seizes up every time you pronounce "Ricotta" like "Dakota"!!! The "O" does not have a long O sound. It is pronounced like the "O" in hot, or cot.
LOL! That's so funny! So, my whole life I've always said Ricotta without the long "O" sound. Then, when I got ready to do the video, I second guessed myself and looked it up. I might have looked up a Giada video and she pronounced it with a long "O" and I felt like a complete fool saying it... but, I did it! LOL Thanks for calling me out on this and I will just stick with my own way of speaking from here on out! LOL I hope you like the Lasagna!
The Salted Pepper if you listened to Giada, if she said it with a real Italian accent, it would almost sound like a long O, but if we say it with our American accent, it doesn’t work the same. Anyway, I made baked ziti yesterday using the ricotta I made with your recipe. The cheese came much dryer than the commercial ricotta, which I wasn’t sure I was crazy about just eating it plain. But there is an advantage to it being dryer. Usually in lasagne or baked ziti you have to mix an egg with the ricotta to bind the water that’s in it and keep the lasagne from being too soupy. With the dry cheese I skipped the egg and it came out perfectly!
Would you still go under pressure for 20 minutes if you only make one of these and not the double decker I’m going to try and make this tomorrow great Chanel.
@@TheSaltedPepper I made it and everyone loved it 👌 up2 this year I’d never cooked anything in my life now at 39 years old I’m doing homemade lasagna! Keep up the good with your Chanel is fantastic from 🇬🇧
I do mine in slow cooker with homemade marinara but i use the oven ready or no boil noodles. Now that i have the ninja....im wondering if i could still use it on slow cooker with the oven ready style or does it have to be the regular lasagna noodles
You can certainly use the oven ready or no boil noodles using the slow cooking function of the Ninja Foodi. They are probably even fine if you go under pressure, just don't PC as long as I did.
I did it!!!!!! I am now the PROWD owner of a 6.5 NJ. All because Louise is so fantastic at explaining everything!
YAY! Congratulations!
Congrats n yes she is wonderful. I always know i can trust her recipes n methods. Im on my 4th pressure cooker n I love my ninja. I have used an electric pressure cooker since they first came out n they were not called instant pot! Lol. Telling my age! But I use mine most days!
I freaking love this channel!!!
Thank you so much!
So do I... she’s mastered everything with this ninja foodie lol 😆
I know right!!!
Hey Louise, I made this last weekend. The absolute best lasagna I've ever had!! I shared it with my aunt and she thought the same. Thank you so much!!
I haven't commented on a video on youtube.. ever... but wanted to say thank you for your amazing videos. I enjoy watching and learning! Your wonderful.
Wow, thank you! I'm happy to hear that you are enjoying them!
This was so good! Best lasagna I ever tasted! I mixed together already ground hot and sweet mild sausage.
I'm so glad you liked it!
Do you ever doubt how decadent this is once fully cook! Gosh it was delicious, I had guests over, and they loved it. I thought I would have left over for another meal later in the week! DARN it I didn't they ask for second servings! The difference I did to your recipe "Louise" was to replace the white wine with a real red Italian wine, and served that wine with the meal. It was a great success. Great Job, Louise and thank you again... Sending you and Jeff many virtual hugs from Montreal, Canada.
I had every intention of making meatloaf in the instant pot when I bought a meatloaf mix of beef, pork, and veal from the store. Then this video popped up in my feed. With substitutions for a few ingredients, now I have lasagna!! Used better than bullion beef base and garlic base for my broth, fresh garlic, Italian seasoning, hot pepper flakes, fennel seeds, fresh onions and red peppers, and snacking mozzarella cheese. I happened to have fire roasted tomatoes and the other ingredients on hand. Wow is it delicious! Thank you so much for posting this video!
I'm so glad you enjoyed it!
I don't even like to cook but love to watch your channel. I learn something new every time! I like how you show everything even peeling carrots!
You have renewed my love for the Foodi again ❤ Your recipes are awesome. Thanks for showing how to cook great food in the Foodi. Keep them coming
Thanks
Thank you so much 😀
I'm thinking about getting a Ninja Foodi, and your videos are really helping to inspire me!
Awesome! Thank you!
Oh Louise you are my new best friend!!
My lovely daughters treated me to the Ninja Foodie for an early Christmas present.the11 in 1 smartlid
I've been binge watching your videos and you are lovely I've learned so much from you
I'm in the UK I just wanted to thank you.
Going to make more lasagna tomorrow. Since I've seen your recipe that's the only way I fix it. I've made it 6 or 7 time's it's excellent. And trust me I know great lasagna it's my top favorite food this recipe is outstanding thank you appreciate it
I'm so glad to hear that!
Yes... I been wanting a quick lasagna but I wanted to try it in the ninja foodie so thanks for sharing.
MADE IT ONCE AND MY SON LOVED IT SO MUCH, HE WANTED IT AGAIN.
I'm so glad to hear that!
Wow! I’m late to the party. I’ve just ordered the ninja 6 in one pressure cooker air fryer, slow cooker and grill 🥳 it was a tsv from qvc yesterday! I’m thrilled I’ve found your channel. I was up last night binge watching your lovely videos! Thanks so much... from the U.K 👍
Hope you enjoy it!
@@TheSaltedPepper thank you! Second night of watching lots of your videos! You truly are brilliant 👍
I love your channel. I have been binge watching for a couple of days, bought my Foodi today.
Thank you so much! Congrats on the new Foodi!
Hi Louise. I LOVE your videos! Supper informative. Very easy to follow. My darling husband got me my Foodi for Christmas and I’m already an accomplished Ninja chef. I made a half recipe of your Lasagna last night. AWESOME!!! I’m going to try freezing 2 portions to see how well that works as there are only 2 of us here and half a recipe is a lot.
My grandson and I made baby back ribs, the second thing I cooked in my Foodi. They’ were scrumptious. My husband bragged that we were going to have to open a rib restaurant they were so delicious. The next time I made ribe my husband said not to tell Jackson. He wanted to have a couple of ribs left for lunch the next day.
Keep up the good work, Louise. I am truly enjoying following along with you. I have recommended you to several friends who are new to Ninja cooking Thanks, Jan
That's awesome! I'm so glad you are having fun with the Ninja Foodi! Next time you make ribs, give my recipe a try. The rub and raspberry glaze are what I used when I owned my BBQ restaurant.
Thank you so much! I love love watching you. I just bought the foodi because of your videos!
Thank you so much! You are going to LOVE the Foodi!
That is the best Pressure Cooker Lasagna I have ever seen on RUclips! I'm glad I found your channel and look forward to seeing more videos with the Ninja Foodie.
Thank you so much! I am thrilled you enjoyed the video!
Just loving your cooking more and more, Watched quite a few of your Ninja dishes now
Thanks so much 😊
I watched you first time today and I love your channel. Keep up the great job.
Thank you so much!
Thank you Louise so much for the great work you do. Could not find the printed recipe on this stacked lasagna. I watch you day.
Sorry it took me a little longer to write the recipe post, but here it is! thesaltedpepper.com/lasagna-in-the-ninja-foodi/
dinner tonight and you are right about the right about the mix and chop this tool is so cool I use it all the time. i didn't know what the foodi and I could do tonight soooooooooooonow I know
I hope you enjoy it!
Damn........ Gorgeous lasagna. I would leave out the ricotta, but the Italian blend cheese suggestion is plenty enough. Well done!!
Thank you!
I just made this,, best I have had, Thank you for sharing
I'm thrilled you enjoyed it!
Made your lasagna recipe this evening! Delicious! Thank You!!!
Glad you liked it!!
Yummy! Love the roasted garlic tip.
Thanks! I love roasted garlic!
Found a way to make this in the foodi without the pan! I'm trying it right now, waiting on my roasted garlic. Using your recipe with the technique I found to use the ceramic pot.
Be careful pressure cooking with ceramic, if there are any flaws or tiny cracks, it can break under pressure. Hope you enjoy the recipe!
Those fire roasted tomatoes look ultimately epic!
I did a lasagna in the Food differently. I made the sauce then broke up some lasagna noodles into it and let them cook in the sauce ( Saute setting, mid heat) when it was done, I added the ricotta in clumps here and there and topped with mozzarella cheese. Delicious.
Perfect!
finally made some today! it smells so awesome in here! all done in the foodi.
day before yesterday i cooked a pound of bacon then pressure cooked 3 huge chicken breasts, put them in the mixer to shred. mixed it all up with 2 jars of alredo sauce.
today i browned hamburger and poured in a jar of spaghetti sauce. shredded cheese (sharp cheddar, mozzarella, colby/Monterey jack) with food processor. made homemade pasta. layered one pan with he chicken/alfredo/bacon mixture and a little feta on one layer (possibly 2). the other pan the usual.
no i'm full from sampling everything while assembling i'll have it for lunch tomorrow. plus the mess that needs to be cleaned up.
Wow! You were busy!
G5t55
Love your recipes/videos. I haven’t cooked in over a decade, forgot a lot! Brand new to the foodi, but love it so far. This looks incredible!
Thanks so much for all you do!
Thank you so much! I'm excited that you are cooking again! The Foodi is incredible. All of my recipes are written out on my website, I link to them in the recipe description. thesaltedpepper.com/ If you can't find one, it's because it was more of a technique than a recipe and then I put the written instructions in the recipe description. This can be hard to find sometimes and varies by device, but on a desktop computer you click the show more tab under the video. On the phone you have to click the arrow to the right of the video title under the video itself. I hope that helps and keep on cooking!
The Salted Pepper Yep! Just found the website! I’m a bit slow 🤦♀️
Holy Italian Grandma's Kitchen Batman!!! I love that.
LOL! I hope you try it!
@@TheSaltedPepper Louise as you cook and teach I'm learning more and more and I cannot wait to start using my Ninja Fooie and all of the stuff I've put on my wish list on Amazon.
Wow! Love your lasagna recipe. Can't wait to try it. Great job!!
Thank you so much! I can't wait to hear how the lasagna turns out!
Thank you so much for this great, easy and delicious recipe! I been making it in my Ninja quite a few times, I wished I could wait longer than 5 minutes so it would be easy to cut lol.
Oro Blanco I’m so glad you are enjoying the lasagna!
I love your channel!! I always refer to you whenever I need help. Thank you!
Thanks so much!
I just found you, and love, love,love to watch you. You do such a good job. Thank you.
Thank you so much!
When i make lasagna I put the hamburger sauce on top of the noodles then ricotta and that keeps the noodles from sliding around. I noticed they were sliding around. It makes it alot easier. Just a suggestion.
Great tip! Thanks!
I love lasagna. This looks fabulous!
Thank you so much! I love how easy it is and it tastes delicious!
Anyone else getting a 'toon' vibe from those gloves? Too cute.
Oh, and the lasagna looks amazing!
For sure! I call them my Mickey Mouse gloves and laugh every time I see myself wearing them!
Hello, love your channel. My wife and I are new subscribers. Odd question here... my wife loves your sweater in this episode. Could you tell me where you purchased it. I would love to surprise her with it.
Thank you! I think I got the top at Kohl's. I looked for it, but couldn't find it. The brand is Chenault.
Made last weekend, Great lasagna
I made it tonight. It was fabulous. But I had to cook it longer than 20 minutes. I think I had my sauce too think. I will definitely make this again!
Karen Woodall I’m so glad you liked it. It also could have been the pan you used. Mine has thin walls, so if yours is heavier walled, that would require a longer cook time too.
The Salted Pepper I bought the same pans you used. They were thin walled because they were hot to handle. Do you use an 8 at? I have the 8 qt Foodie. I think my Foodi just takes longer. I did a cheesecake the other day and had to cook longer than recipe said. The flavor of the lasagna was fantastic though.
Karen Woodall I have both sizes, but made and tested this in the 6.5qt. That’s interesting that the 8 qt might take longer. I’m glad you enjoyed it though!
I was surprised to find the hamburger chopper at Walmart! Yay! It looks exactly the same as the PC one and states it withstands heat up to 500 degrees.
Yay!
Wow looks amazing!!! Thank you for this! Look forward to more of your awesome Ninja Foodi Recipes! Getting our Foodi in 2 weeks!! :-) I'm subscribed and Notified!! Your awesome, great personality!!
Thank you so much! Congratulations on the new Foodi! You are going to love it!
I love your videos just made the corned beef and cabbage recipe with balsamic vinegar was amazing
Thank you so much! I'm thrilled you enjoyed the corned beef and cabbage, I was really happy with the way it turned out. It certainly was the best corned beef and cabbage I had ever made!
Wish you had a cookbook!!!
Hopefully one day. They are very time consuming.
I love your recipes. You are the one who gave me the courage to start using my foodie. Can you freeze the second pan of lasagne right in the pan? It's only my husband and I, if I can freeze right in the pan, I have 2 meals, and don't have to transfer to another pan.
Yes, you can! Steam works great for reheating, even from frozen. Just make sure it's covered. I usually steam until thawed and warm, add a little more cheese on top and AC.
I love your videos - you always explain everything so well. When I need to cook something in the Ninja, I always look for your videos. Can I use "oven ready" lasagna noodles for this recipe? Do you have any recommendations for making a vegetarian version. What type of vegetables would work best? Many thanks.
Louise, my dear; I have not done lasagnas in years. You encouraged me to try to make some, after all it looks simple enough. And really, it was simple to put together. My trouble was in the cooking the lasagna. I had my double pans sitting on my OXO in my Ninja Foodi and I had it set to Pressure, Hi and for 20 minutes with 2 cups of broth on the bottom. My Ninja never came to pressure (this has never happened before) and I got an Error message of WATR. I read up on what I needed to do. I shut my Ninja down cleaned everything up my broth had burned and stuck to the OXO, made sure my ring was on correctly and everything seemed to be working. Put in 2 cups of water this time and set my OXO and my double pans in and set the pressure for Hi and 10 minutes. Same thing. It never came to pressure and I got the WATR Error Code. I checked my lasagna thinking they were lost, but when I stuck a fork into the lasagna the noodles were cooked just fine with I guess the residual steam heat. So I went ahead and did the topping off with the cheese and they looked beautiful and tasted really good, not burned. So what the heck? I did a pressure test on my Ninja, 3 cups water, and put it under pressure for 2 minutes. It worked just fine. ???? So I'm sorry after all this, have you heard of anyone having trouble with the OXO? Or the double decker pans that perhaps caused the Ninja not to pressurize?
Wow, that is very strange. How tall are your stackable pans? Since the pot ran out of the liquid both times, it had to be a sealing issue. Did you see steam coming from around the lid? I'm wondering if the sling handles might have gotten caught in the lid and prevented it from sealing. They do tend to flop around. Let me know if you figure out what happened because this is a new one for me!
@@TheSaltedPepper Oh my, you are adorable. You actually answered my frustration. Thank you. What I will do is once I empty the pans from lasagna, I will clean everything out and do a pressure test without food but with the equipment and see if it it the equipment and if so which one. The pans I got are 7 1/2" x 2 3/4", which I got at Amazon. I'll let you know in a couple of days what happened. Again thank you.
So sorry,I have sat down to add to my comment before now but at 67 years of age I sit in front of the computer and forget what I came here for. So I did test it, without food in the pans and everything worked just fine. The Ninja set to pressure and did its time, I released it and it was fine. I will make lasagnas again but first I want to try your Enchiladas. Yum and Thank you once again for the wonderful job you do explaining how to cook in these new cooking things. You are the best.
OMG... this lasagna looked amazing...and i love having left overs so that my next meal is ready to reheat and eat....what a great cook... wish that youtube had a LOVE button 8)
Thank you!
Sorry I missed your live today, this looks yummy. Hope all is well
Thank you! Have a great week!
You should get a cut and scoop from pampered chef to help cut dishes like this. I LOVE mine. BTW love watching you. 😊
Thanks so much! I have not heard of the cut and scoop, I'll have to look it up.
@@TheSaltedPepper is a scoop and serve. I’m sorry. Here is the link
www.pamperedchef.com/shop/Kitchen+Tools/Utensils/Scoop+%26+Serve+Spatula/100286
I actually have that! I think it's new though and wasn't out when I did this video. I appreciate the tip though, I'm not sure I would have thought to use it for scooping lasagna!
@@TheSaltedPepper you’re very welcome. That was the whole reason I bought mine. Lol
Mmmmm lasagna! I love to add some spinach to the ricotta as well.
I like doing that too!
you make everything look so easy
It’s the Ninja Foodi that makes it easy!
I'm a new subscriber, love your videos! Hoping you can make a roasted pork shoulder in the Ninja Foodi sometime.
Thank you so much! I will definitely put that on the list!
@@TheSaltedPepper Thank you! 🖐
I wish I had a nice hunk of that right now. Lol and it’s not even assembled yet lol 😂
I NEVER make lasagna - just too much trouble - but I had to try this one! I made it exactly according to the recipe, except I allowed one pan to cool minus the topping to save for another day. Both pans were delicious, although I think the one I reheated was even better. Is that even possible???? My roasted garlic turned out perfectly this time. It seems the white ones have a softer, thinner paper than the gray ones. Thanks so much, Louise! Truth be told this recipe only serves 8 with the appetites in my household! This would be a great meal for company, as it can be made a day ahead. Reheating was a breeze! I would reserve the topping until after reheating. It looked like I had just prepared the dish.
That's great! I think most food with sauces is better the next day, all those flavors combine! Yummy! It also freezes really well. I love the tip about holding the topping, if I was going to freeze one I would let it cool completely and add the grated cheese on top and freeze. Steam to thaw and bake to brown the cheese!
Loving your cooking please move to England and be my mum and cook your amazing food for me 😋❤️
Thank you so much!
MrAbletospeak My husband and I want to visit Scotland as soon as we can.
Those big mickey mouse gloves😂😂😂.. Love the Video!
I know! I love them! My husband laughs every time I put them on!
This looks amazing !!! I need to make this but I think I will only make 1 pan :). Question if I only do 1 pan do you think the cook time would be the same?
Yes, the cook time would be the same.
Hello love your channel. I am a nurse who is both busy and too tired. So you satisfy my favorite thing to do with relaxation time which is experiment with my new gadgets like the Air crisper Ninja Foodi. My question is do you think the sausage you used in this recipe can go without the salt. I'm looking for low salt recipes.
Thank you so much! I was a nurse for 28 years before retiring last year, I know it is a hard job! You can adjust the salt or omit it in any recipe. Salt does bring out flavors, but it is optional, I think it will be fine in this recipe because there are tons of great flavors in all the ingredients.
Omg 😍 this looks amazing. I'm a foodi newbie and love your channel 😃 Do you think I could swap the pasta for Zucchini??
The zucchini would become mush, in order to swap out the pasta, the recipe would have to be reworked and probably not pressure cooked.
Yowza!!!!!!!!! Another one for the menu!
Thanks! Can't wait to hear how you like it!
Hi Louise, thank you for all the hard work you’ve put in introducing the ninja to us newbies. My question, is when do I use the bake option as Vs the pressure option ? For example once you had the assembled lasagne, was the pressure option better than using a bake option - as in any advantages to using one method over the other ? Sorry, for the silly question, I’m just confused about when I need to use each option. Thanks in advance.
Because the noodles were dry, the pressure cook option was the best one because it is a moist cooking environment and will allow the noodles to cook nicely. The other reason I chose pressure here is because a long baking time would really dry out the lasagna. You can certainly use the bake function when making a lasagna recipe that is designed for a regular oven, you just have to adjust your times and temps.
Thanks Louise, this explanation really helps a long way towards adjusting other recipes as well.
Yummy. I loved watching this. Do you think I could make a veggy one the same way?
With noodles, yes. I give my suggestions in the post thesaltedpepper.com/lasagna-in-the-ninja-foodi/ Without noodles, you would probably be better off baking it in the Ninja Foodi instead of pressure cooking it. You can use this recipe as a guide, but decrease the temp by 25-50 degrees when baking in the Ninja Foodi. thesaltedpepper.com/low-carb-lasagna/ Hope that helps!
New subscriber here. I love you videos. I have learned so much from you
One thing though ricotta- ruh·kaa·tuh
Thanks so much! I have to laugh at you telling the correct pronunciation of ricotta. Believe it or not, I looked it up before this video and then proceeded to pronounce it any which way and even different ways in the video! LOL Oh well, tomato-tomaaato.
The parchment paper use was a good idea since it was use with the steam pressure but if it was used with roast, keep in mind parchment can still burn if it touches burning hot metal. It happened to me by accident in my oven, the parchment came in contact with the oven wall and the smell had a chemical smell that was really strong.
I also noticed that your oven gloves had some sauce, can they be washed?
Yes, I bleach the gloves all the time!
I tried this recipe a week ago and it turned out perfect! My husband said it was nicer than any restaurant! So of course the whole family wanted me to cook it again which I did this evening and it turned out terrible 😕 the first time I done it I didn't have a deep pan so I just used half the ingredients and a shallower pan. Today I bought a deeper pan and used the ingredients as you did, (except I used ground beef instead of sausage) now I was rushing to collect my daughter from dance class so I assembled the lasagna and put it on to pressure cook with a 5 min delayed release. When I got home it had finished cooking, I'm not sure how long but I'd been gone about an hour. The ricotta mixture had turned to the consistency of scrambled egg 😳 😅 it still tasted fine but the texture was off putting! Ha so I'm now wondering was it because I didn't take it out immediately after PC or was it the pan or some other reason? Sorry for the long post I just really want to make it perfectly again next time, if anyone has any advice 🙏
Pan link doesn’t work 😢
Lou Lou that looks super deliciously yummy. I'm going to make this soon. A question, could I make it in a springform pan?
Yes, people have done that successfully!
Omg, giiiiirl, can you cook! I've never used Omg so many times on a cooking channel! lol
Thanks so much!
Another great video. Thanks for sharing. You mentioned that you normally use something else besides the Mickey Mouse gloves..can you let me know please with a link? I’m trying to make sure I have everything for safety reasons so I don’t get hurt and discouraged any. Thanks again
Lasagne sheets are not noodles. However I do love your videos so I forgive you. 😂😂
Question: Why did you not stir the ingredients before you pressurized them? I wondered, then you mentioned it when stirring them after they were done. Thank you.
Good Evening/Morning:
I made a vegetable lasagna today in the oven using the no boil noodles. It came out great. ?That's the best thing than sliced bread, no more boiling and assembling the boiled noodles. Can this be made with the no boil noodles with the same temperatures & measurements in the Ninja Foodi
I haven't tested the recipe with no boil noodles and I haven't cooked with them before, so I'm not sure if the liquid would need to be decreased or not. That is why I love this recipe so much, no boiling needed! Let me know if you give the no boil noodles a try!
Those tins are perfect with the lids, where can I buy these?
I just did one tin. It was beautiful. Instructions are excellent. Thanks!
Wonderful!
I really enjoy your videos. I have a Foodi on order, so asking this more out of ignorance, but is it a type of appliance that you can set-and-go? More like a crock pot that you can set up and leave for a workday or are all the recipes (and the upside of the appliance) a trimmed down cook time that speeds things up AFTER work? Thanks for any clarification.
There is a slow cook feature, so with many things, you could set it up in the morning and let it cook all day. You wouldn't do that with pressure cooking though, that feature is designed more for making things quickly when you get home from work.
Looks soooo good! Gonna make this as soon as I get my cooker! I want a 6.5 size but can you tell me if I can cook a whole 4 or 5 pound chicken in that size please?
Betty Hartle I’m heating it up as I type this! Had some In the freezer. Yes, I’ve cooked a 7 pound chicken in the 6.5qt
Thank you for answering me back so fast, I am going to go tomorrow and buy my ninja at Walmart!
Betty Hartle be careful because I don’t think that one has the dehydration function. Do you belong to Sam’s club? They have a great deal right now!
@@TheSaltedPepper Yes I do have a SAMS CLUB CARD. I BOUGHT ONE AND IT DOES HAVE A DEHYDRATOR ON IT THANK YOU VERY MUCH FR HELPING ME. I LOVE YOUR VIDEOS
Betty Hartle YAY! Congratulations! Can’t wait to hear what your cooking first!
Looking good! Little uneasy using the foodi for pasta though. Wouldn't it be easier just to boil and bake together in crock pot or oven?
Honestly, pasta turns out great in the Foodi or any pressure cooker. I have always hated making lasagna because of the chore of boiling the noodles and then handling them to layer the lasagna. This takes most of the work out of making lasagna!
@@TheSaltedPepper thank you for your words of wisdom! I believe I will try this soon
Awesome!!! 2 at once and I have those pans. I do not see the Recipe Link?
I'm writing the recipe up right now! Sorry for the inconvenience!
Here is the written recipe: thesaltedpepper.com/lasagna-in-the-ninja-foodi/
cheddar. :). love you louise. Your great.
Thank you so much!
where did you get those lasagna pans at? thank you very much for all the great recipes, your husband is a lucky guy
I bought them on Amazon. They are out of stock and have been for a while, but I have a similar set in my Amazon store under Ninja Foodi Accessories: amazon.com/shop/thesaltedpepper
What kind of noodles are you using? Oven ready or regular ?
Regular noodles.
Do you have a recipe book that just has all your video recipes in it 😉???
I have a website with them all: thesaltedpepper.com
I made this recipe and love it Thank you Louise for all you share with us and please keep them coming .
I'm so glad you liked it!
Hi Louise. Any recommendations on other stackable pans? The ones in the description can’t be found. Thanks in advance.
Is it cheaper on power to use that instead of the oven and stove because I like the whole idea of not much dishes
I have never compared the two, but people say it is cheaper to run the Foodi than the oven.
If you still have the stackable Stainless steel Pans. Is there any chance you can stack them and let me know the measurement from top to bottom of both Pans together please. I'm trying to find some, but unsure how high they are together, which is how the measurements are being shown when I find them, as they are different depths by the look of it, just slightly, but smaller. I can't stand the feel of certain metals, so they need to be stainless steel or stoneware, abd I don't think you can get stacking stoneware
Could you pretty please do a seafood lasagna 😋
That's so funny! This recipe was almost going to be seafood lasagna! I made a great one years ago and wanted to redo it for the Foodi, but decided to stick with an original type of lasagna. I will put it back on the list! I honestly didn't think many people even knew about seafood lasagna. Do you make yours with a cream sauce? That's how I did mine and it is delicious!
@@TheSaltedPepper oh my goodness too funny. Yes I love the cream sauce version the best. Just had a really great one in Canada and would love to be able to make one in my foodi ❤️
Would it work okay to use one of the silicone mats in the bottom to protect it from metal accessories?
Is it possible to use a springform pan, or will the lasagna break apart once rim is removed?
I think it would fall apart. I thought about trying it out, but then I could see all the filling oozing all over and decided I better not.
I want to try macaroni and cheese in the pan. Would you suggest around 20 min pressure cook or less? Raw Mac elbows to start?
If you are starting with elbows and just water, I would probably try 10-15 minutes first. You can always cook longer, but if they are overcooked, there isn't a fix.
Do you sell Pampered Chef? The link takes me to the PC homepage but asks for a consultant.
I do, here is the link to my webpage with them: www.pamperedchef.com/pws/thesaltedpepper
Your recipe looks great but I am having a hard time writing it all down. A link to a printed version would be fantastic.
You don't have to write anything down, all of my recipes are on my website and can be printed. There are also step-by-step pictures. Https://thesaltedpepper.com
Great recipe. I'm going to try it soon. I hate to criticize, but as a half-Italian from Brooklyn, my nervous system seizes up every time you pronounce "Ricotta" like "Dakota"!!! The "O" does not have a long O sound. It is pronounced like the "O" in hot, or cot.
LOL! That's so funny! So, my whole life I've always said Ricotta without the long "O" sound. Then, when I got ready to do the video, I second guessed myself and looked it up. I might have looked up a Giada video and she pronounced it with a long "O" and I felt like a complete fool saying it... but, I did it! LOL Thanks for calling me out on this and I will just stick with my own way of speaking from here on out! LOL I hope you like the Lasagna!
The Salted Pepper if you listened to Giada, if she said it with a real Italian accent, it would almost sound like a long O, but if we say it with our American accent, it doesn’t work the same. Anyway, I made baked ziti yesterday using the ricotta I made with your recipe. The cheese came much dryer than the commercial ricotta, which I wasn’t sure I was crazy about just eating it plain. But there is an advantage to it being dryer. Usually in lasagne or baked ziti you have to mix an egg with the ricotta to bind the water that’s in it and keep the lasagne from being too soupy. With the dry cheese I skipped the egg and it came out perfectly!
Would you still go under pressure for 20 minutes if you only make one of these and not the double decker I’m going to try and make this tomorrow great Chanel.
Yes, you would still cook the same time. I hope you enjoy it!
@@TheSaltedPepper thank you 😊
@@TheSaltedPepper I made it and everyone loved it 👌 up2 this year I’d never cooked anything in my life now at 39 years old I’m doing homemade lasagna! Keep up the good with your Chanel is fantastic from 🇬🇧
Looks yummy! You can also get the mix n chop from Amazon.
If it's the PC one, it won't be under warranty though.
I do mine in slow cooker with homemade marinara but i use the oven ready or no boil noodles. Now that i have the ninja....im wondering if i could still use it on slow cooker with the oven ready style or does it have to be the regular lasagna noodles
You can certainly use the oven ready or no boil noodles using the slow cooking function of the Ninja Foodi. They are probably even fine if you go under pressure, just don't PC as long as I did.