Lasagna in a Jar

Let’s pressure can Lasagna in a Jar… yep, Yummy!! This is not a USDA approved recipe
I canned this about a month ago and I have eaten one jar a week since I canned it and it is delicious. And shelf stable recipe below.
2 lbs ground meat ( I used Italian sausage)
2 24oz jars of sauce ( I used Rao’s)
Lasagna noodles
Ricotta Cheese
Shredded Parmesan cheese
Shredded mozzarella cheese
8 pint jars
White vinegar
Brown and drain the grease from the meat add sauce.
When meat and sauce is thoroughly heated through start filling your jars.
One little of meat and sauce mixture
Two pieces of lasagna noodle broken to fit into the jar
One dollop of ricotta cheese
I sprinkle of Parmesan cheese
Sprinkle of mozzarella cheese
Repeat two more times
Debubble the jar by running a non metallic knife or chopstick into the jar to work out all the air pockets
Fill jar to the 1 inch headspace
Clean the room with white vinegar on a paper towel
Add the flat lid and the ring tighten to finger tight only
Pressure can for 75 minutes