I just did a quick taco lasagna with taco meat (from the freezer), ricotta and Mexican cheese blend, and some enchilada sauce at the last minute because I had no “sauce” in my layers (just meat). It cooked for 20 minutes, did a 10-minute natural release, and then I didn’t let it sit any longer because we were hungry, so it started to slide apart. But it was yummy. Owen even wanted seconds. Of course Katie didn’t like it at all.