Appetizing lasagna is a simple but hearty and aromatic layer cake. With the advent of multicooker, it has become even easier to make. And it turns out exactly as the Italians prepare it - stewed and very juicy, like in a real oven.
A simple lasagna dough recipe: we make at home
Ingredients:
- 3 tbsp. flour;
- 2 chicken eggs;
- 2 tbsp. water;
- 1 tbsp. vegetable oil;
- 1 tsp salt.
Sift the flour and place it on the table. Make a depression at the top, pour in eggs, water, vegetable oil and put salt. Knead the dough, picking up the flour with your hands from the edges and gently stirring it into the liquid mass. Knead it until smooth, firm and not sticky. Roll it into a lump, wrap it in plastic wrap and leave for half an hour.
Form a thick dough sausage, cut into 6 pieces. Roll each of them into a large, thin cake using a rolling pin or a special pasta machine. Shape the dough plates to the desired shape by cutting off the excess with a knife.
If you're preparing lasagna sheets ahead of time, dry them, dust them with flour, and put them in the freezer. Boil them in salted water for 2 minutes before use.
Italian lasagna in a slow cooker
Ingredients:
- 6 sheets of lasagna;
- 400 g of pork;
- 200 g of beef;
- 2 onions;
- 4 tomatoes;
- 1/3 tsp each dried basil and parsley;
- vegetable oil;
- 0.5 tsp salt;
For the béchamel sauce:
- 2 tbsp. flour;
- 40 g of butter;
- 1 tbsp. milk;
- a pinch of ground black pepper and nutmeg;
- 0.5 tsp salt.
In a multicooker, you can make not only the classic version of lasagna, but also its "lazy" interpretation. Line the finished dough sheets with chopped tomatoes and raw minced meat. Whisk the sauce in a blender and increase the cooking time to 1 hour.
Wash the meat, dry it, cut into cubes and turn in a meat grinder. Turn on the multicooker in the "Fry" mode and heat some vegetable oil in a bowl. Peel the onions, chop finely and fry until transparent. Add minced meat to the onion, mix everything well, salt and cook for 5-7 minutes. Peel the tomatoes, mash them in a blender, combine with basil and parsley and place with the meat. Simmer the filling for another 20-25 minutes, until almost all the liquid has evaporated.
Place the minced meat in a bowl and wash the multicooker container. Melt the butter in it, throw in the flour and, vigorously stirring the contents of the dishes with a spatula, add milk into it in a thin stream. Season the sauce with pepper, nutmeg, and salt and cook for another 5 minutes until thick, making sure to stir to avoid lumps.
Empty the multicooker bowl and lightly grease it with vegetable oil. Place the first sheet of lasagna on the bottom of the dish, coat with sauce and cover with a layer of filling. Repeat these steps for the rest of the dough layers, except for the last one. Grate the parmesan on a fine grater and cover the top of the pie with it. Switch the multicooker mode to "Baking", set the timer for 40 minutes. Cover the dish and bake the lasagne until beep. Cut it into portions and serve for lunch or dinner.
