 Hey guys, welcome back to Six Sister Stuff. Today we're gonna show you how to do a pot and pot recipe. We're gonna show you how to make lasagna. So my name is Kristen. And I'm Camille. And every Monday we share an instant pot recipe with you guys. Okay, so we're first going to cook sausage and onions and mushrooms, all together in the instant pot. So we're gonna first push the saute button and kind of let that heat up for a little bit. Okay, cool. For everything in. We're gonna start mixing the cheeses. This is a big tub of ricotta cheese. Yes. Going full send with all of that. And then I'm gonna add in about 16 ounces of cottage cheese. You can go full fat, you can do low fat, just, I mean, whatever you want. Ricotta comes in whole milk or skim milk. If you want it super creamy, go whole. If you wanna lighten it up a little bit, go skim. They both taste good. I know, I do. I like both of them. They do. And then I'm gonna also add two eggs to this. Okay. All right, so this is all heated up, ready to go. So I put in my sausage first. I don't have to add oil because of, you know, the sausage is not gonna stick. So I have my lovely chopster. Chopster, favorite thing ever. I'm just gonna cook mom eat. A lot of times too, to the cheese mixture, I'll add in like some garlic powder or Italian seasoning, just to kind of give this cheesy layer a little boost of flavor, but it's fine without it too. Nice. Okay, so you're mixing all the cheeses. I'm mixing the sausage. Would you pass me the onions? So we chopped an onion. Stick that in there. So whole onion. Yep. Nice. And then there's mushroom. Okay, cheese is done. Yeah, this is pretty good. I'm gonna just add my mushrooms for just like a minute or so. Ooh, mixed in there. Whoops, it's flying. Now if you don't like mushrooms, you don't have to add mushrooms to this, but I love mushrooms. I do too. Looking good. And smelling good. You know, huh? We ready with this? Yep. Let's layer it up a little bit. So layer it up, so. Okay, so we're gonna start in the pot with some sauce on the bottom. So dump a little bit in there. Spread it around. Yep. Just getting it all the way to the edges. You can use any kind of sauce that you have, whatever your favorite is. Okay, and then we gotta use some noodles, right? And they have to be oven ready. They have to be oven ready for this recipe, right? Yep. Okay, so this is a circle pot, obviously. You're just gonna have to make it fit. Just kind of break your noodles so that they fit, right? Yeah, yeah, and it's not gonna be pretty, but no one will see that, you know, oh, there's a little bit of a noodle missing there. It doesn't matter. It doesn't matter. Just as long as you get most of it covered. Yeah, the little pieces are perfect because they just cover the parts that need to be covered. Yeah, awesome. Okay, cool. All right. We have noodles down. Noodles down. Cheese next. Okay. So how many layers are we gonna be doing? So we're gonna do as many layers as we can. We'll probably, we'll see what we can do. We'll see how many we get in there. We're gonna fill it as full as we can. That's for sure. I love cheese, so I'm going heavy on it. It's a little bit different, like, nine by 13, you have a very flat lasagna. This is going to be a tall lasagna. I love it. Which is perfect. Okay, so we got cheese all the way to the edges. Good, add some meat now. Meat, onion, and mushrooms. Oh man, even pulling up, I still am all over the place. All right, what do you think of that? We're okay? Yep, looks good. Okay. You could do a little bit more even if you want. Okay, now we're talking. You like the meat. I like it meaty. Me too. Okay, cheese, do we do mozzarella and parmesan? Yeah, let's throw that on. Okay, because let's be honest, lasagna has to be cheesy. Oops, threw that back. Everyone likes cheese. All right, okay, so we just did some mozzarella and parmesan, and then we start again. Okay. Go with the sauce. And it's not gonna be pretty as you're spreading it around, but that's okay. No, lasagna is. Yeah, it all comes together. Exactly. So try and get it to the edges. Got that, I'm gonna go with the noodles. I'll grab one of those, and I'll grab one too. Yep. Chop it up. You do the big one in the middle. Okay, oh, I messed up. I'll hit the sides. I thought you could just come to my house all the time when we can cook together. Right, this is way faster. Trues through. No, lasagnas to me are really labor-intensive, but I love that you can cook it all in there, like saute it, and then you can layer it in this other pot. Yep. It's genius. I think this is the hardest part for me, is putting the cheese on after you put the noodles on. Right, because it just, those noodles move. Yes. I know. But it's not bad. Okay. Ready, ready for the meat? Yep, go more meat, and I'll add more cheese. Awesome. Can you go all the way to the top? Like. Yes, this one you can. Uh-huh. Some, I'm sure, kind of overflows. Yes, I mean, it really depends on what you have, just because the noodles are not going to expand that much, that everything will kind of cook and then shrink a little bit, so. Yeah, oh, that's true. I didn't think about that all the way to the top here. Okay. Cool. All right, more cheese, and then we'll go again. I think we'll just one more layer here, right? Yeah, I think just one more. Plenty of sauce, maybe a little bit more. It's a hefty little lasagna. Yes it is, it is. Like you said, it's going to be really tall. Yeah, so I mean, you don't have to, your normal size of lasagna is like a normal square, but this one you want smaller because there's so many layers that you're going to go digging into, so. Totally. Okay, so we're just going to finish out all the sauce. So I'm going to pull up, oh yeah. So it doesn't get covered. Yeah, you can rest it on top when it's done. And then we're going to finish off with just a hefty layer of cheese. Nice. Because the cheesy lasagna is where it's at. Exactly. Okay, so while you're putting cheese, I'm going to rinse this out real quick. Okay. So then we're going to cook it right inside of this pot that's already dirty. So you don't have to clean it, we're just rinsing it out. We need to put something on it so it can keep as much water out as we possibly can. So we're going to do it really tight with some foil. Cool. Now the handle is still in there, but that's okay. Okay. When it's done, we'll pull the foil off and then pull the handle out. Okay, cool. Because getting in is a lot easier than getting it out. Yeah. Okay, so then on the bottom of the pot, we're just going to add like a cup of water just so it can pressurize. We're just going to stick our pot right down inside. So you don't even need the trivet or anything. Just put it right in the water. Right in. Woopah. And it fits pretty tight in there. Yes. But like still in the room, you can slide it around. Yeah, it can slide around definitely. Cool. And you can have all the water will come up on the sides and still cook it, so. All right. So crazy. Ready? Yeah. Okay. So close the lid, make sure that your little knob is turned to ceiling, not venting. I've done that, it's fine. Yeah, we all have, we all have. All right, then we're going to push the manual or the pressure cook button, whatever instant pot you have. And we're going to go up to, what'd you say? 24. 24. 24 minutes. 24. Okay, then once you set the pot, you're going to wait just a few seconds for it to say on. There we go. And then that means you did it right. So awesome. Walk away. Hey guys, we'll see you in a little bit. All right, it's done. So when it's done cooking, you'll see that little L and then it will start counting up. So we're at two minutes. Lots of people are really funny about, you know, quick release or natural release. We're just going to do quick release because that's all we have time for today. That's what I do. Exactly, here we go. Okay, all steamed out. Good to go. Let's open it up. Let's open it up. Let's see what this looks like. I know. You see the foil first. Okay, so I like to take a glove and we'll just pull the foil off. I gotta use my finger a little bit to just pull it. Now, you gotta realize it is cooked with water so it's not the same texture as your oven. But with this pot and pot, you can stick it right inside your oven and broil for a few minutes to brown up that cheese. Okay, we gotta get the little handle out. There we go. Where's it gonna pull right out? Cool. Oh, it is heavy. Oh my goodness. Now, this is covered with some food. So we're gonna put it like in, you can put it on a cookie sheet or a pan or something like that, but just so you don't want the bottom of your oven a little gross. Yeah. All right, you wanna stick that in. So we're just going in the broiler just to kind of brown up the top. Yep. Will you open it for me? Yeah. All right, so here it is. Completely done. Still a little bit liquidy. I would let it set up for at least a few minutes before you serve it, but yeah. And that's all we have for you today. So we will see you guys next week. Bye.