Lasagna is one of the most popular dishes in Italian cuisine. Thin layers of dough are sandwiched with filling and flavored with sauce, and then all this is baked under a layer of grated cheese. The dish turns out to be quite high-calorie, but very tasty and satisfying. Usually lasagne is cooked in the oven. But if you have already mastered the multicooker, make lasagna with it. In a slow cooker, you can fry minced meat, make plate dough and sauce, and bake the assembled product.
Lasagna with meat and vegetables
You will need:
- 12 ready-made lasagna plates;
- 400 g of ready-made minced meat (a mixture of beef and pork);
- 1 large onion;
- 0.5 glasses of dry white wine;
- 5 tomatoes;
- 1 large carrot;
- 1 stalk of celery;
- nutmeg;
- olive oil;
- salt;
- freshly ground black pepper;
- 200 g of parmesan;
- 50 g butter.
Try making delicious lasagna with meat and vegetables. Peel carrots, celery and onions. Chop the vegetables and place them in a multicooker bowl, adding a little olive oil. Turn on the "Fry" mode for 30 minutes. Then add minced meat to the vegetables, stir the mixture and simmer until tender - it will take about 20 minutes in the "Fry" or "Stew" mode.
Do you like spicy food? Add a couple of minced garlic cloves to the stew.
Pour wine into the minced meat with vegetables, add salt, freshly ground black pepper and a little nutmeg. Put it out together for 10 minutes. If the mixture turns out to be too liquid, keep it in the multicooker for another quarter of an hour, turning on the heating mode.
Cooking Creamy Lasagna Sauce
You will need:
- 2 tablespoons of butter;
- 1 liter of milk;
- 50 g flour;
- 0.5 small onions;
- 2 eggs;
- salt;
- freshly ground black pepper;
- grated nutmeg.
Prepare the sauce. Pour milk into the multicooker bowl, put half an onion and spices in it. Turn on the "Extinguishing" mode for 10 minutes. After cooking, leave the mixture to infuse for another 15 minutes on heating. Remove the onion and pour the milk mixture into a bowl.
Milk can be mixed with cream - the sauce will turn out to be more fatty and delicate in taste.
Place the butter in a bowl and melt in the warming mode. Then add flour and turn on the multicooker in the "Stew" mode for 10-15 minutes. Stir in the butter and flour so that there are no lumps left. Then gently pour warm milk into the bowl. Stir the sauce until it thickens. Transfer it to a separate container. Whisk the eggs in a bowl and combine with the cooled sauce.
Collecting lasagna
Boil lasagna plates in salted water with a spoonful of olive oil. Cook the plates until half cooked. Throw them in a colander and cool. Place the lasagna leaf on the bottom of the multicooker bowl, place the meat stew on top, pour the sauce and sprinkle with grated Parmesan cheese. Repeat layers until you run out of meat filling and boiled dough plates.
Finish the assembly with a sheet of lasagna, on which you will place finely chopped pieces of butter. Place the bowl in the multicooker and turn on the "Baking" mode for 1 hour. When the cycle is over, open the lid, cover the top of the lasagna with grated Parmesan and turn the slow cooker on for another 10 minutes. Serve hot, accompanied by freshly ground black pepper and flavored olive oil.
