Hi used Your recipe to make lasagna in the oven tonight. Ninja Foodi too small for six people for this dish. Used a Prego Farmer's Market marinara I found at Walmart. I added some garlic powder and some garlic salt to the ricotta mixture. cooked at 350 for 30 min covered and 15 min uncovered. Your directions(recipe) was the best. I had never combined ground beef and italian sausage together. My go to from now on. with or without Ninja Foodi. Thank You
Your welcome. I think by adding italian sausage it adds more flavor than just hamburger/ground beef. I don't think you can cook two lasagnas in the 6.5 but most likely in the 8Qt. I'll try in the future-maybe do a meat lasagna and a vegetable lasagna in the 8 Qt. Thanks!
It’s a rainy London evening and I’ve just taken a lasagne from the Ninja Foodi... it is totally amazing, thank you SO much for taking the time to prepare and post all your stunningly good videos... they are an inspiration... 👍🏼👍🏼👍🏼
Rain in London? Sorry couldn't help myself :) Think we have the same weather-upstate NY here and its raining with a bit of snow tonight. Thank you John-Appreciate it! Lasagna sounds good haven't made it in a while.
@@8corsican I hope the lasagna took your mind off the flooding! At least. while. you were enjoying it! I hope for the best for you and everyone in London!
I’ve used the Barilla lasagna noodles for many years. Love them for the ease of use & how they stand up. I was wondering how to do lasagna in my foodi when I found you recipe. I have the round pan that comes with the Foodi baking set. We’ll be trying that out for supper tonight! Thanks so much!
My lasagna turned out great! I used the ricotta cheese as you did, husband not real happy, but everyone else loved it! Next time, I won’t use the ricotta just for him.
Hi Lisa! I have been making your lasagna...3 times now..love your recipe. Just thought I would share...I make my sauce the night before, I doll up a jar of sauce with spices and herbs, then add the ground beef and sauce, let it sit on the stove to cool down, put it in a bowl and refrigerate overnight (it helps to marinate the herbs and spices into the sauce)When you work with it the next day, it is condensed, so I can definitely get in all the layers you have, without any spilling over, or fluid leaking out. I let it sit on the rack on the counter for 2 hours after it is done, with a pie dish underneath to catch any spillage..which there are only a few drops. Then I remove the outside of the springform pan, but do not remove the bottom. I cut into it to remove one slice, then refrigerate the rest overnight. Next day, I put the pie dish over the lasagna and flip it over, I use a spatula to wedge it between the bottom of the spring form pan..starting at the cut piece area, and wiggle it around to remove the bottom piece. Then I flip it back over on the plate...voilá! Thanks again Lisa! Awesome recipe!
Recently found you & I absolutely love your videos. You don’t take for granted that everyone has been doing this forever. Us newbies appreciate the small details! Would give you a million 👍👏👏👏
Thank you so much! I really appreciate the positive comment! I try to remember all the tips and tricks I find when I’m experimenting with the NF. Join the Facebook group page Pressure Crisp- it’s a great community of people. We are all ready to answer questions and I do post a lot of pics of food/recipes I’m working on. Currently playing with the dehydrate function. Thanks for watching and commenting.
Italian from NYC.. hate to cook..will this past the mother & mother-in-law test...they have been known to refuse to eat my cooking...but love your videos..hopefully I'll get better with my ninja..
This was fantastic! Just made this for dinner. The foodi did an amazing job! I let sit for about 25 min then we cut pie shapes right out of the pan. Changed the recipe just a little for what I had on hand. But I would totally recommend doing this! Thank you so much for this amazing video! Wouldn't have tried it, if it weren't for you! :)
I used a 7 inch springform pan and it filled level to the top when finished. It turned out beautiful and OMG delicious! This was my second meal made in the foodi. Your video helped me tremendously. Thanks so much!!
It looked delish and I love that with the Ninja foodi you don't have to take it over to the grill. The grill or broiler as the Americans call it is in the ninja foodi. Yer making me hank marvin Lisa lol.
@@pressurecrisp it turned out de-VINE!!! ❤️❤️❤️ For some reason my spring form pan’s leak. So I used a 7 inch Pyrex glass dish. I let it cool for a decent amount of time so cutting it was not a problem. Wish I could send you a picture it is really beautiful. And so delicious. Thank you.
Made this tonight it was fabulous and I did let it sit for about an hour then I put the cheese on top and broiled it. It did not fall at all was perfect. Love it. Thankyou for sharing. As always your videos are awesome 😎
Hey Everyone, during the adding of the aluminum foil I said to make sure it is tucked as the fan would suck up the foil. Oops, using the pressure function the fan is not being used. Sorry:).
Have you ever made a lasagna using zucchini for the noodles. We are trying to do Keto and cannot have the noodles. I love your video. I just found your channel, and love how you do these.
Yes we did one. I will do a video this weekend but what we like to do so it’s not so wet/ moist air crisp to dry out the zucchini a little. We think it comes out better. Try using cabbage as well- it’s delicious! I do have a video for that one. Thank you!
Thats's great your going to love your Ninja foodi! So many channels and Facebook groups to learn from! Head on over to Pressure Crisp on Facebook and post what your making in your new Ninja Foodi. Thanks!
Thanks just did it in my stackable (1 to freeze) had the old fashion lasagna noodle so add 1 cup of water tasted so good now for desert tortillas cinnamon will let’s you know later
I can’t speak for the blenders but hear they are good. I really like my Ninja Foodi- has been great for the summer not heating up the house. Only complaint is the air crisp basket - it’s perfect for two people but if you have a family air crisping foods will take numerous batches.
Don`t get me wrong - it looks delicious...and I`m thinking bout getting a Ninja for some time now....but I would not make lasagna in it, because it`s not saving time or easier or less work- I`d prefer putting it in my oven. But I will definitely look into your other "ninja" videos...
I have the 6.5 Qt. Hope to get the 8 Qt. In future. I’m curious about baking in the 8 Qt as the heat source is further away from item baking. When baking in NF the tops brown quickly also cakes peak in center. If you do any baking in your 8 Qt I would appreciate feedback. Also I enjoy pot in pot cooking but can only use one pot at a time due to having to use a trivet. I was wondering if both pots would fit into 8 Qt. Thank you and thank you for watching.
@@pressurecrisp I think the 8 qt is wider, so the heating element might not be that much higher. I have not made any cakes yet, but I did make bagels and they came out fantastic. I have not used pot in pot yet, but I am planning on making a cheese cake tomorrow and I will be trying your lasagna. I have been layering my food with the trivet placed upside down in the crisper basket. Sauerkraut on bottom, hot dogs & kielbasa in basket and tater tots on the trivet. I have also made several casseroles in the pot, but your way of using the spring form would make it much easier to get out for storage.
Hello, great video. I think the foodi I have is a new version as this video is a few years old. I a totally new to cooking and the foodi. Under tender crisp, I do not have broil, only air crisps and bake/roast. Which one would you recommend and also why so I get a better understanding. Thank you 🥰
Thank you! I have a link in the description of this video to purchase through Amazon. But you can purchase a regular springform pan at your local Kohl's and maybe Bed bath and Beyond. Thank you for watching. Stuff shells sound good. Let me know how they come out.
I don’t have anything to put under the foil .. what can i do.. ill try to tent as you suggested l.... eeeek its intimidating ! I also can’t find your group .. send a link
Hi yes. Yet I’m back again with a veggie one and the foil collapsed a bit as I put it in. Darn. Hope I don’t poison my leaf or worse ruin my new toy It’s not easy the ninja is intimidating
Hmmm...not sure why you didn't put a plate under it right away. That would have made it less messy, but also easier to cut. You could probably just scoop it out of the pan you cooked it in. I don't think it has to be removed first.
I made this today and it turned out great. I used ground turkey 93/7 and hot Italian sausage. Only issues I went extra heavy handed on the mozzarella and it burned a little but it’s still great. Thanks for a great video
Pressure Crisp I have to say this has become my FAVORITE channel on TH-cam. My amazing boyfriend got me the 6.5 quart Ninja Foodi for Christmas. Today I am binge watching all of your videos and I am impressed by every-single-one!😍 Thank you SO MUCH for all of your delicious recipes and expertise. You truly are wonderful to watch. Happy New Year from Boston, MA!
Thank you so much I really appreciate this comment! Thank you. for watching! Comments like these keep me going when I. want to slack-lol Luv Boston! Thank you Jayme!
Hi, I love your accent, where are you from. I make my lasagna the morning before and then cook it the next night 36 hours later and the lasagna sheets are never crunch. Could you line the spring form pan with foil, what do you think? xxx \o/
Hi thanks! I'm from upstate NY-didn't know I had an accent-lol. Maybe its from some friends who live in the city-NYC. I'm going to try making it ahead also maybe freezing it then cooking it. Its nice to have ready made meals in the freezer. Me personally-I don't like my food touching aluminum foil-think its from my mother. I will use aluminum foil occasionally just not with sauce. I would however use parchment paper to line springform pan. Thanks for watching and commenting!
Two thumbs up! Will You explain why foil shouldn't touch the food? Also would you consider a tender chuck roast recipe. Would a round cake pan that fits be okay for Your lasagna recipe or must the spring form pan be used so that some steam enters the bottom of pan? Thank You !
The foil will react with the acid sauce and it’s just a personal preference. I’ve seen others online use a cake pan for lasagna. The pan can be metal, doesn’t have to be springform pan. Sure I can do a pot roast. Thanks so much for watching.
I’m not sure I understand all the activity with the foil. I presume you don’t want the aluminum touching the food because it’s becoming linked to elder diseases like dementia and Alzheimer’s. But I don’t use foil at all. If some water drips onto a dish like this, doesn’t it just evaporate once you put it under the broiler? While under pressure, I don’t believe anything drips. It’s only those last couple minutes when the pressure is released that the water condenses on the lid. When I do cornbread in the Foodi under pressure, I just let it drip. And when I Air Crisp it to brown the top, I couldn’t tell anything dripped on it. If I was really concerned about something, I think a silicone round would be so much easier. Not criticizing your technique. Just trying to learn. Thanks.
Hi 7heRedBaron! My. mom never used foil with sauce-acidic-I have seen it. "melt" into the sauce-so I guess it was just passed down to. me. And agree. the moisture. would just evaporate when you are broiling the lasagna. I still have to try PC'ing. cornbread-what is the consistency like? Thanks!
Pressure Crisp Wow! Melting aluminum foil! Perish the thought! I’m never using it again, though I don’t use it now. In a previous comment recently I described how I bake cakes by proofing them in the microwave first. I do this because the batter heats uniformly and rises symmetrically with a relatively flat top to put icing on. I really like those results. Under pressure the same cake would cook from outside in, pushing in on the uncooked batter in the center and forcing it to muffin up. Then you have to check it with a tooth pick or other probe to be sure it’s done. In my early tries, I’ve had to wipe the cake off the pressure lid it rose so much in the center. If the batter is cold, the effect is even more exaggerated. And it is an unspeakable problem if cake gets into the pressure controls on the lid. But what isn’t good for cake is great for cornbread. Corn meal is quite a bit heavier than flour, and any rise you can get out of it is a good thing. Under pressure it balloons and muffins on the top, all in a good way. Then when you brown it with the Air Crisp, you get an uneven Moonlike surface on top that’s great for cornbread. That’s what I like.
@@7heRedBaron Hmmmm....think I will have to try PC'ing a jiffy corn bread mix and a cake just to see what happens. I haven't done it before. Thanks for all the great. information!
Love this video...just took it out and it turned out amazing!!! Have watched just about all your videos...they are great!
Thank you so much!
Made this for hubby's bday, wonderful! Thank you!
So happy! Thanks Nancy!
Hi
used Your recipe to make lasagna in the oven tonight. Ninja Foodi too small for six people for this dish. Used a Prego Farmer's Market marinara I found at Walmart. I added some garlic powder and some garlic salt to the ricotta mixture. cooked at 350 for 30 min covered and 15 min uncovered. Your directions(recipe) was the best. I had never combined ground beef and italian sausage together. My go to from now on. with or without Ninja Foodi. Thank You
Your welcome. I think by adding italian sausage it adds more flavor than just hamburger/ground beef. I don't think you can cook two lasagnas in the 6.5 but most likely in the 8Qt. I'll try in the future-maybe do a meat lasagna and a vegetable lasagna in the 8 Qt. Thanks!
I've made this recipe probably close to 10 times and absolutely love it! Awesome!
Thank you. so much Chris! So. happy you have enjoyed this recipe! Thanks Chris!
It’s a rainy London evening and I’ve just taken a lasagne from the Ninja Foodi... it is totally amazing, thank you SO much for taking the time to prepare and post all your stunningly good videos... they are an inspiration... 👍🏼👍🏼👍🏼
Rain in London? Sorry couldn't help myself :) Think we have the same weather-upstate NY here and its raining with a bit of snow tonight. Thank you John-Appreciate it! Lasagna sounds good haven't made it in a while.
You are SO right! Lol... I only mentioned the rain to take my mind of worrying about the floods! Very best wishes to you.....
@@8corsican I hope the lasagna took your mind off the flooding! At least. while. you were enjoying it! I hope for the best for you and everyone in London!
I’ve made this twice now! Great easy lasagna! Thanks for sharing
Thanks Rachel-hmmmm may've to make this soon sounds good!
Corning ware 1 1/2 qt casserole dish works best. Fits the ninja perfectly.
Thank you, will be ordering it from Amazon.
Thanks..me too
Another great video can’t stop watching them. Wonderful information and great instructions
Thanks!
I love watching you cook. Not everything comes out perfect, and that's why I like it. Thanks for your recipes 👍🏻👍🏻👍🏻
Made twice now.. amazing
Glad you enjoyed it!
Thank you for being to the point. I really wanted to learn as I bought ninja foodi myself.
Looks great I will try this today
Thanks JEN W! Hope you enjoy. it!
I’ve used the Barilla lasagna noodles for many years. Love them for the ease of use & how they stand up. I was wondering how to do lasagna in my foodi when I found you recipe. I have the round pan that comes with the Foodi baking set. We’ll be trying that out for supper tonight! Thanks so much!
It’s delicious! Let me know how your lasagna turns out. Thanks for watching and commenting!
My lasagna turned out great! I used the ricotta cheese as you did, husband not real happy, but everyone else loved it! Next time, I won’t use the ricotta just for him.
Very good job of giving a step by step explanation (especially good for us newbies!) Thank you!
Your welcome and thank you!
Hi Lisa! I have been making your lasagna...3 times now..love your recipe. Just thought I would share...I make my sauce the night before, I doll up a jar of sauce with spices and herbs, then add the ground beef and sauce, let it sit on the stove to cool down, put it in a bowl and refrigerate overnight (it helps to marinate the herbs and spices into the sauce)When you work with it the next day, it is condensed, so I can definitely get in all the layers you have, without any spilling over, or fluid leaking out. I let it sit on the rack on the counter for 2 hours after it is done, with a pie dish underneath to catch any spillage..which there are only a few drops. Then I remove the outside of the springform pan, but do not remove the bottom. I cut into it to remove one slice, then refrigerate the rest overnight. Next day, I put the pie dish over the lasagna and flip it over, I use a spatula to wedge it between the bottom of the spring form pan..starting at the cut piece area, and wiggle it around to remove the bottom piece. Then I flip it back over on the plate...voilá! Thanks again Lisa! Awesome recipe!
Thanks for these awesome tips! Now that fall is here lasagna is back on the menu! Thanks!
Pressure Crisp Awesome! Love your recipes!!💝
@@debraann667 Thank you!
Made this following the recipe to the T. It was so good the first time, I made another one, and perfect! My daughter calls it lasagna pizza!
Thanks Daniel! Glad you’d daughter likes the lasagna pizza! 👍👍😋
Looks amazing, love your detailed vids
Thank you! Everyone loved it.
Recently found you & I absolutely love your videos. You don’t take for granted that everyone has been doing this forever. Us newbies appreciate the small details! Would give you a million 👍👏👏👏
Thank you so much! I really appreciate the positive comment! I try to remember all the tips and tricks I find when I’m experimenting with the NF. Join the Facebook group page Pressure Crisp- it’s a great community of people. We are all ready to answer questions and I do post a lot of pics of food/recipes I’m working on. Currently playing with the dehydrate function. Thanks for watching and commenting.
If I have time today I’m working in a zucchini lasagna. Yum!
I so love your presentations!! You are very thorough and very self explanatory!! Thank you for sharing your videos with us!!!
Thank you!
wow, I have to try it
Made this last night and it was DELICIOUS! Enjoyed by all.
Thanks! I'm so happy everyone enjoyed it! Thank you for watching and making it!
Looks delish! Gotta make this.
Its easy and delicious. I used Barilla noodles for the Grill I used Ronzoni and they take longer to cook as they are thicker. Thanks Sandra!
Italian from NYC.. hate to cook..will this past the mother & mother-in-law test...they have been known to refuse to eat my cooking...but love your videos..hopefully I'll get better with my ninja..
Oh this made me laugh lol if they don’t like it just blame me. Lol. Thank you!
This was fantastic! Just made this for dinner. The foodi did an amazing job! I let sit for about 25 min then we cut pie shapes right out of the pan. Changed the recipe just a little for what I had on hand. But I would totally recommend doing this! Thank you so much for this amazing video! Wouldn't have tried it, if it weren't for you! :)
Makes me so happy you tried it and it was a great success! Take a recipe change it a little and its your creation. Thank you!
I can't wait to try this one - it looks delicious!
Thanks!
nothing but tasty goodness... can't wait to try it and thanks...
Thanks, it was really good!
Looks amazing
We made this and it came out brilliantly. Looked and tasted amazing. Thank you x
I’m so glad! Thank you Alyson! This is one of my go to recipes. Thanks!
Looks phenomenal just have to order my pan and then will make this for my wife thank you so much love you foodi videos please keep them coming
Awww your so good! Thank you Ed Young! And I will!
I used a 7 inch springform pan and it filled level to the top when finished. It turned out beautiful and OMG delicious! This was my second meal made in the foodi. Your video helped me tremendously. Thanks so much!!
Thank you Randy Brockman-think the 7 inch actually works better- gives a little extra space. I'm so happy I could help! Thank you! Happy Thanksgiving!
Looks good 😌
Thank you 😋
It looked delish and I love that with the Ninja foodi you don't have to take it over to the grill. The grill or broiler as the Americans call it is in the ninja foodi. Yer making me hank marvin Lisa lol.
Just had to look up who Hank Marvin is-lol
Trying the Lasagna now. Easy to put together...loving my Ninja Foodie 6.5 qt, so far. Ordered the 8 qt, also. Will be here Monday...
I can't wait to get the 8 Qt. Let me know how you like it. Thanks!
I love it❣❣❣ oh my I have to do this today!!!
The shoes sound good today! Thanks. Raven-hope you. like it!
@@pressurecrisp it turned out de-VINE!!! ❤️❤️❤️ For some reason my spring form pan’s leak. So I used a 7 inch Pyrex glass dish. I let it cool for a decent amount of time so cutting it was not a problem. Wish I could send you a picture it is really beautiful. And so delicious. Thank you.
@@Tucker2love I'm so. glad! How deep is your 7 inch Pyrex. pan? I may have to look fo one.
@@pressurecrisp 😀. 3” x 7” Pyrex with lid...
@@Tucker2love oh I know. the kind your talking about now-think. I. may have some in the cabinet-dint even. think of using them lol. Thanks Raven!
Looks great! Thanks for sharing.
Thanks!
Lasagna looks great, will have to try it. It’s freezing in Florida ❄️
Come up here Mrs.Prancl! More snow on Saturday-lol. Not sure if they make. a low. carb version of lasagna noodle.
Thanks for watching!
Made this tonight it was fabulous and I did let it sit for about an hour then I put the cheese on top and broiled it. It did not fall at all was perfect. Love it. Thankyou for sharing. As always your videos are awesome 😎
Thank you! I have to learn patience-lol. Thanks for watching and commenting!
I like your style......SUBBED !!!
Awwww thx! Thanks Truth Hurtz!
Hey Everyone, during the adding of the aluminum foil I said to make sure it is tucked as the fan would suck up the foil. Oops, using the pressure function the fan is not being used. Sorry:).
I covered my with the foil and it turned out wonderful, so I will do it anyway...again...lol.
Have you ever made a lasagna using zucchini for the noodles. We are trying to do Keto and cannot have the noodles. I love your video. I just found your channel, and love how you do these.
Yes we did one. I will do a video this weekend but what we like to do so it’s not so wet/ moist air crisp to dry out the zucchini a little. We think it comes out better. Try using cabbage as well- it’s delicious! I do have a video for that one. Thank you!
Cabbage Lasagna in the Ninja Foodi th-cam.com/video/Ffef3wgcwzI/w-d-xo.html
Thank you for the video. Question. Why didn't you use the bake function? I'm new to the foodi trying to understand the different functions
You can pressure cook the lasagna or bake it in the Ninja Foodi. Decrease temp by 25 degrees, cover lasagna and bake.
Bake for how long. At what temperature. I would like to see someone using it just like a oven. I want to bake in it. At the office.
Check out my other video on cabbage lasagna! Same technique just low carb-delicious! th-cam.com/video/Ffef3wgcwzI/w-d-xo.html
Looks just so amazing,thank you for this video
Your welcome and thank you! Give it a try its really good and easy to make. Let me know how you like it when you make it. Thanks!
waiting for that melt in your mouth pot roast demo.
I will do one this weekend. I've made two but they were good but not great! Thank you!
Thank you I just got this for my bday
Thats's great your going to love your Ninja foodi! So many channels and Facebook groups to learn from! Head on over to Pressure Crisp on Facebook and post what your making in your new Ninja Foodi. Thanks!
Thanks just did it in my stackable (1 to freeze) had the old fashion lasagna noodle so add 1 cup of water tasted so good now for desert tortillas cinnamon will let’s you know later
Funny I was going to do that. My mother prefers a meatless lasagna. Putting it on my list to do! Thanks for sharing
I was going to ask how to do it with the regular lasagna pasta. Thanks for the feedback; I’ll try it tomorrow :)
My springform pan is only 2 inches high. Ok to use a baking pan which is deeper and scoop it out?
Is there anywhere we can print this recipe from?
I wanna try the Ninja products either the Foodi or their blenders.
I can’t speak for the blenders but hear they are good. I really like my Ninja Foodi- has been great for the summer not heating up the house. Only complaint is the air crisp basket - it’s perfect for two people but if you have a family air crisping foods will take numerous batches.
Pressure Crisp Well, I’m a single guy so that crisp basket would be perfect for me.
Yes it is perfect for you! Oh and it’s travels well on vacation.
Don`t get me wrong - it looks delicious...and I`m thinking bout getting a Ninja for some time now....but I would not make lasagna in it, because it`s not saving time or easier or less work- I`d prefer putting it in my oven.
But I will definitely look into your other "ninja" videos...
Thanks Flusenmonster!
Wish I could share a photo. It was INCREDIBLE!
I'm so happy it came out incredible! That wold be nice if TH-cam allowed that. Thanks Michael!
Hello! What size is the ninja foodie? 8qt?
I used the 6.5 Qt but you can use the 8 qt as well. Thanks Debra!
Rectangular tin or dish would suit the shape of the lasagne pasta just a thought ...
definitely could do a rectangular -use a loaf pan-thanks
Looking forward to trying your technique for lasagna in my 8qt foodie. What size Foodie do you have?
I have the 6.5 Qt. Hope to get the 8 Qt. In future. I’m curious about baking in the 8 Qt as the heat source is further away from item baking. When baking in NF the tops brown quickly also cakes peak in center. If you do any baking in your 8 Qt I would appreciate feedback. Also I enjoy pot in pot cooking but can only use one pot at a time due to having to use a trivet. I was wondering if both pots would fit into 8 Qt. Thank you and thank you for watching.
@@pressurecrisp I think the 8 qt is wider, so the heating element might not be that much higher. I have not made any cakes yet, but I did make bagels and they came out fantastic. I have not used pot in pot yet, but I am planning on making a cheese cake tomorrow and I will be trying your lasagna. I have been layering my food with the trivet placed upside down in the crisper basket. Sauerkraut on bottom, hot dogs & kielbasa in basket and tater tots on the trivet. I have also made several casseroles in the pot, but your way of using the spring form would make it much easier to get out for storage.
Hello, great video. I think the foodi I have is a new version as this video is a few years old. I a totally new to cooking and the foodi. Under tender crisp, I do not have broil, only air crisps and bake/roast. Which one would you recommend and also why so I get a better understanding. Thank you 🥰
Where did you purchase the pan that you put the Lasagna in? BTW Great video, Im going to try it with stuffed shells
Thank you! I have a link in the description of this video to purchase through Amazon. But you can purchase a regular springform pan at your local Kohl's and maybe Bed bath and Beyond. Thank you for watching. Stuff shells sound good. Let me know how they come out.
Some things are best bought.
Stouffer's. lol. Thanks Dennis Nowland!
Great dish! One question...you say to tuck the foil tight, this way the fan doesn’t suck up the foil..the pressure cooking feature has no fan, yes?
Hi. Debra, made a mistake-you are correction fan when pressure cooking-I was thinking using the bake function. Thanks!
Pressure Crisp: Oh good! It’s my first time using the Foodie and I thought I was missing something...😄 Thanks!
Omg, that is amaaaaazing
thank you so much Tina!
I don’t have anything to put under the foil .. what can i do.. ill try to tent as you suggested l.... eeeek its intimidating ! I also can’t find your group .. send a link
Sorry. so late hope the lasagna came out great!
Hi yes. Yet I’m back again with a veggie one and the foil collapsed a bit as I put it in. Darn. Hope I don’t poison my leaf or worse ruin my new toy
It’s not easy the ninja is intimidating
The taste is all that matters!
that is for sure! Thanks Tina Draganides!
By the way in love with the foodi after a week lol
Awesome!
Is it common for the sauce to leak our of the springform pan?
Leaks every time I made lasagna. I just place a quarter sheet pan then a bakers cooling rack and lasagna on top to catch all the liquid. Thanks!
Hmmm...not sure why you didn't put a plate under it right away. That would have made it less messy, but also easier to cut. You could probably just scoop it out of the pan you cooked it in. I don't think it has to be removed first.
yeah me too thanks
I was just thinking of making lasagna.
Sounds good tome too!
I made this today and it turned out great. I used ground turkey 93/7 and hot Italian sausage. Only issues I went extra heavy handed on the mozzarella and it burned a little but it’s still great. Thanks for a great video
So happy it turned out well for you-great idea on using turkey instead of. beef. Thanks S Wilson!
Wow I gotta try it!!
Please do, it’s delicious! Thanks!
This is perfect
Thank you!
It looks great but it seems a deeper pan would have been better. There were a lot of layers.
Yeah. a 7 inch spring. form would have been better but I just used what I had on hand at the time -thanks cynanne1!
Every time I use my spring form pan I layer the bottom with tinfoil for leaks.😊
Thanks thats a good idea-thanks Jayme!
Pressure Crisp I have to say this has become my FAVORITE channel on TH-cam.
My amazing boyfriend got me the 6.5 quart Ninja Foodi for Christmas. Today I am binge watching all of your videos and I am impressed by every-single-one!😍
Thank you SO MUCH for all of your delicious recipes and expertise. You truly are wonderful to watch.
Happy New Year from Boston, MA!
Pressure Crisp And you’re welcome! Lol
Thank you so much I really appreciate this comment! Thank you. for watching! Comments like these keep me going when I. want to slack-lol Luv Boston! Thank you Jayme!
Wowzers! Team Alpha Gaming Approves ;)
thanks-so happy you approve! Go team alpha gaming!
Why do you use the foil
To keep water/moisture out of the lasagna while your pressure cooking it.
Hi, I love your accent, where are you from. I make my lasagna the morning before and then cook it the next night 36 hours later and the lasagna sheets are never crunch. Could you line the spring form pan with foil, what do you think? xxx \o/
Hi thanks! I'm from upstate NY-didn't know I had an accent-lol. Maybe its from some friends who live in the city-NYC. I'm going to try making it ahead also maybe freezing it then cooking it. Its nice to have ready made meals in the freezer.
Me personally-I don't like my food touching aluminum foil-think its from my mother. I will use aluminum foil occasionally just not with sauce. I would however use parchment paper to line springform pan.
Thanks for watching and commenting!
@@pressurecrisp That may be because the sauce is acidic and can go through the aluminum foil.
@@TT-de7wb Thanks! I have had this happen with aluminum foil and sauce.
Two thumbs up! Will You explain why foil shouldn't touch the food? Also would you consider a tender chuck roast recipe.
Would a round cake pan that fits be okay for Your lasagna recipe or must the spring form pan be used so that some steam enters the bottom of pan? Thank You !
The foil will react with the acid sauce and it’s just a personal preference. I’ve seen others online use a cake pan for lasagna. The pan can be metal, doesn’t have to be springform pan.
Sure I can do a pot roast.
Thanks so much for watching.
Thank you it looks great I will try this one x
Thanks! Give it a try it’s really good!
I’m not sure I understand all the activity with the foil. I presume you don’t want the aluminum touching the food because it’s becoming linked to elder diseases like dementia and Alzheimer’s. But I don’t use foil at all. If some water drips onto a dish like this, doesn’t it just evaporate once you put it under the broiler? While under pressure, I don’t believe anything drips. It’s only those last couple minutes when the pressure is released that the water condenses on the lid. When I do cornbread in the Foodi under pressure, I just let it drip. And when I Air Crisp it to brown the top, I couldn’t tell anything dripped on it. If I was really concerned about something, I think a silicone round would be so much easier. Not criticizing your technique. Just trying to learn. Thanks.
Hi 7heRedBaron! My. mom never used foil with sauce-acidic-I have seen it. "melt" into the sauce-so I guess it was just passed down to. me. And agree. the moisture. would just evaporate when you are broiling the lasagna.
I still have to try PC'ing. cornbread-what is the consistency like?
Thanks!
Pressure Crisp Wow! Melting aluminum foil! Perish the thought! I’m never using it again, though I don’t use it now. In a previous comment recently I described how I bake cakes by proofing them in the microwave first. I do this because the batter heats uniformly and rises symmetrically with a relatively flat top to put icing on. I really like those results. Under pressure the same cake would cook from outside in, pushing in on the uncooked batter in the center and forcing it to muffin up. Then you have to check it with a tooth pick or other probe to be sure it’s done. In my early tries, I’ve had to wipe the cake off the pressure lid it rose so much in the center. If the batter is cold, the effect is even more exaggerated. And it is an unspeakable problem if cake gets into the pressure controls on the lid.
But what isn’t good for cake is great for cornbread. Corn meal is quite a bit heavier than flour, and any rise you can get out of it is a good thing. Under pressure it balloons and muffins on the top, all in a good way. Then when you brown it with the Air Crisp, you get an uneven Moonlike surface on top that’s great for cornbread. That’s what I like.
@@7heRedBaron Hmmmm....think I will have to try PC'ing a jiffy corn bread mix and a cake just to see what happens. I haven't done it before. Thanks for all the great. information!
Lasagna would never last 30 minutes in my house.
Lol-Thanks for watching!
Wouldn't it have been easier to make it in a rectangular dish .
maybe -I will give it a try using the ninja rectangular pan in the speedi-thanks
Shepherds pie is made with lamb, cottage pie is made with beef
Thank you for clarifying. Thank you for watching Trash Acct!
Long video, step by step start to finish making lasagna in the Ninja Foodi.
next time once you take it out to set put it on the dish you're going to serve it from
Thanks for the tip stephanie!
looks goo though
Thanks Stephanie!
I mix sausage into my hamburger, too.
So. much more flavor! Thanks Pluscelamemechose!
Looks like a mound of plop 🤣🤣🤣🤣
Well thank you happy2be!
😍
Thanks!
Please for the love of god don't call Pasta noodles!