Lasagna in a slow cooker

Lasagna in a slow cooker

The content of the article:

One of the most common and beloved dishes in Italy is the famous lasagna. Thanks to its rich composition and fascinating appearance, lasagna has captured the hearts of people in almost all other countries, including Russia. There are a huge number of methods and options for making this extraordinary dish, and any composition differs in its unsurpassed taste.

Making lasagna may not seem easy at first glance, but in fact it is not. This dish is a square or rectangular product consisting, in the traditional form, of layers of dough, minced meat, Bechamel sauce and Parmesan cheese. Other ingredients, such as fish, mushrooms or vegetables, can be added to lasagna between the sheets of dough, but the canonical version of this dish - “Bolognese” - with meat always remains a priority.

Lasagna is most often prepared in the oven, but there is also an option for making it in a slow cooker, where this dish turns out not worse, but on the contrary, more appetizing and juicier.

How to cook lasagna in a slow cooker

Nowadays, housewives are increasingly choosing to replace the oven with a multicooker. In the case of this dish, there are several advantages of making it specifically in this automatic household appliance. Let's take a closer look at how to cook lasagna in a slow cooker.

Pros of making lasagna in a slow cooker

Firstly , lasagna in a slow cooker will never burn thanks to the non-stick coating, unlike when made in the oven.

Secondly, the introduction of a multicooker will save the housewife’s time, because lasagna will be prepared much faster using this method.

Thirdly, the lasagna will turn out to be the most juicy and soaked in sauce; due to the individuality of simmering in a slow cooker, it will also be covered with a golden-brown and appetizing crust.

Fourthly, lasagna with this manufacturing option turns out to be the most fat-free.

You can prepare parchment paper for baking in advance, because the dish will be folded into it, and with its help, after cooking, it is convenient to remove the lasagna from the multicooker. But there is also an option - alternately place any layer at once on the bottom of the bowl.

First you need to purchase lasagna dough, made in the form of special sheets. Now they are sold in any hypermarket. Before all this, the sheets will need to be boiled or kept in boiling water for a short time (depending on what the label advises), to make them softer. There is also an option to make the dough at home, and this will require hard wheat flour, eggs, water and salt. There is the quickest and cheapest method - buying ordinary narrow pita bread.

The main thing in the inside is meat. Here you need to buy any kind of minced meat to your taste. Also, lasagna cannot be real without Bechamel sauce and tomatoes. The housewife can experiment with the composition and add, for example, ham or small pieces of chicken breast instead of minced meat. And from vegetables you can add mushrooms, spinach, bell peppers, zucchini and eggplant. And for ladies on a diet, the easiest and no less tasty option with seafood, such as mussels, shrimp, octopus, etc., is suitable.

It is better to use hard types of cheese, for example, Parmesan, Maasdam, Gouda and Cheddar. Hard cheese can be mixed with soft cheese, for example with “Mozzarella” or ordinary “Russian”.

Lasagna in a slow cooker

Ingredients:

• dough sheets – 4-5 pcs.;
• minced meat – 500 gr.;
• onion – 1 pc.;
• carrots – 1 pc.;
• tomato – 2 pcs.;
• tomato paste – 3 tbsp;
• vegetable oil – 2 tbsp;
• garlic – 2 cloves;
• flour – 2 tbsp;
• milk – 400 ml;
• butter – 50 gr.;
• cheese – 150 gr.;
• salt, pepper - to taste;
• nutmeg - a pinch.

This will result in approximately 8 servings.

The energy value of lasagna is 350 Kcal per 100 g

Step by step recipe:

1. Let's start with the Bechamel sauce. It can be prepared either in a slow cooker (Frying or Baking mode), or separately on the stove over low heat.
2. Melt the butter in a bowl and bring to a boil.
3. Separately, add a pinch of salt to the cold milk and add the flour, stirring well, and pour the resulting mixture into the boiled butter.
4. Stir the sauce constantly and bring it to thicken.
5. At the end, add a little nutmeg, which will give a special smell and taste.
6. If the sauce was made in a slow cooker, then pour it from the bowl into a separate container, freeing it for the next step.
7. Make the filling: take the washed onion, peel it and chop it finely. Next, peel the carrots and grate them on a large grater.
8. In a multicooker (“Frying” mode) or separately in a frying pan, fry the carrots and onions until golden brown.
9. Add minced meat (Fry mode, approximately 10-15 minutes), fry until cooked.
10. Next, add tomato paste, tomatoes, salt, pepper and garlic, stir for a couple of minutes. Transfer to a separate bowl.
11. Assembling the lasagna: coat the bottom of the multicooker bowl with vegetable oil. To get the lasagna out later without any hassles, you can also fold the parchment paper down.
12. Prepare the dough. If it was prepared at home, then cut it into squares, adjusting to the size of the multicooker bowl. The same goes for pita bread. If special sheets were purchased, then you need to read the instructions, because some products are recommended to be kept in boiling water or soaked in advance.
13. Place the first sheet of dough, spread Bechamel sauce on it, and then lay out the minced meat with vegetables.
14. Next, grate the cheese and add it to the minced meat. Cover with the next sheet and then repeat the function until the minced meat and sauce are complete.
15. On the outermost sheet of lasagna dough covering the dish, also spread the sauce and sprinkle the cheese.
16. Let it simmer: close the multicooker lid and select the “Baking” mode. Manufacturing time is about 50 minutes, depending on the multicooker model. Lasagna with minced meat in a slow cooker is cooked in its own juice, so it comes out very juicy and tasty.
17. After the cooking time has expired, take out the lasagna using parchment paper and place it on a flat dish.

Hearty lasagna cooked in a slow cooker is ready! Bon appetit!

Lasagna in a slow cooker

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• We will need:
• 500 g minced meat
• 1 onion
• 1 carrot
• vegetable oil for frying
• 2 tbsp. l. tomato paste or tomatoes
• salt pepper
• 2 cloves garlic
• lasagna sheets (raw)

• Bechamel sauce:
• 50 g finely grated Parmesan cheese (I used Russian)
• 40 g butter
• 40 g wheat flour
• 400 ml milk
• salt
• pinch of nutmeg

Step-by-step recipe description

• Show as huge photos with description

1. For the Bechamel sauce, melt the butter.

2. Add flour and cook, stirring, for 1 minute.

3. Cook until the mixture bubbles.

4. Remove from heat. Add milk evenly, stirring constantly, until smooth. Then put the saucepan back on the heat and cook, stirring, for about 5 minutes until the sauce thickens.

5. Add grated cheese, nutmeg, salt and mix.

6. Bechamel sauce is ready. It can be used not only in making lasagna, but also served with other dishes.

7. Fry finely chopped onions and carrots in vegetable oil.

8. Add minced meat and stir-fry until cooked. Then add tomato paste or diced tomatoes, garlic, salt, pepper and mix. Fry for another 5 minutes and remove from heat.

9. Grease the bottom of the pan with vegetable oil and place a sheet of lasagne. Corners that do not fit can be broken off.

10. Place a layer of minced meat on the lasagne sheets and smooth out.

11. Coat the minced meat with Bechamel sauce.

12. Then lasagna sheets again, then minced meat and sauce. And so on until the mince and sauce are complete. It took me 150-200 g of lasagna sheets.

13. The outermost layer should be lasagne sheets brushed with Bechamel sauce.

14. Turn on the “Baking” mode for 50-60 minutes.

15. Remove the lasagna using a steaming net.
Hearty, fragrant lasagna in a slow cooker is ready.
Bon appetit!

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Hello. I just made lasagna according to your recipe. The whole house smells very tasty, and I think it tastes the same. Thank you

Ekaterina, try faster.

Hello. What if I have lasagna dough? Why not?

Sorry, I didn't understand the question. So for lasagna, do you need lasagna dough or is it different for you?

Victoria, Hello!
In picture 12 you can see how there is one sheet of lasagne in the cauldron. Did you really put 1 sheet on 1 layer, or is it still necessary to cover one hundred percent of the entire minced meat with these sheets. I’ll just be cooking it for the first time and it’s not entirely clear how these “Lasagna Sheets” behave. Will one sheet cover the entire layer of minced meat during cooking?

Nika, no, it’s just photographed like this for example, there’s not a lot of 1 sheet, it doesn’t cover the entire area. You can break another sheet or cover it with a small overlap. Look at step 9.

Thank you I will try a lot for you))))

Please share the result later

I followed the recipe and unfortunately the bottom layer of lasagna was burnt.
Redmond multicooker.
At what temperature do you bake for 50-60 minutes?

Good day. I cooked in the Baking mode. In my multicooker, this mode is automatic and does not show the temperature, but if you believe the information from the Internet, then this is: Baking - temperature 130 °C

Good day! Is it a little unclear how to extract it? using a net, in other words, dump it on it or what?

Have a nice day, Vika!
Everything is quite simple, you need to insert the steaming grid into the bowl on top of the lasagna and turn the bowl over with the grid so that the lasagna falls onto the grid. You can simply cover with a plate and invert the bowl onto a plate. I interpreted it in a confusing way, but I hope you understand

Secrets of making hearty and tasty lasagna in a slow cooker

Would you like to feel like you are in one of the Italian restaurants? Please, look at the current photo recipe for lasagna in a slow cooker.

It is a layered structure of flat, rectangular or square pasta, and a combination of bechamel and bolognese sauces with minced meat.

But there are other recipes for making this dish - with vegetables, poultry, and even fish! We will now focus on the traditional version.

Lasagna in a slow cooker turns out no worse than in the oven; the main thing is to purchase parchment paper for baking in advance, because lasagna must be assembled before cooking. Yes, it doesn’t take 5 minutes, and the initial dish can’t be called naval pasta, but fans of extreme dishes will forgive me.

How to cook lasagna in a slow cooker?

The recipe is simple. First, let's gather the necessary ingredients for the dish.

Ingredients:

The indicated amount of ingredients is enough for 8-9 servings.

The energy value per 100 grams is off the charts – as much as 315 calories. Take a closer look at this figure, before you allow yourself, while on a diet, a similar dish.

The ratio of proteins, fats and carbohydrates will be 15:17:25.

Photo recipe for making

Step 1

Let's start making Bolognese.

Wash the onions, peel them, and finely chop them on a cutting board, as in the photo.

Activate the “Frying” or “Baking” function on the multicooker display, pour a little vegetable oil, and fry the onions. After 5 minutes, add the melted minced meat, mix with a spatula, add salt and spices to taste. Basil, oregano or rosemary are perfect for this dish.

While the minced meat is simmering, scald the tomato with boiling water to make it easier to remove the skin, remove the vegetable from it, and cut it into small pieces with a sharp knife, after which we place it in the bowl of the multicooker.

But the recipe also implies the use of ordinary tomato paste.

Fry our mixture for 10 minutes - the mass does not have to fry to a crust.

Place the sauce in a separate bowl, rinse the magic pot, and move on to the next step.

Note: if the minced meat is not completely defrosted and does not want to break up into small lumps, you need to pour a little hot water into the slow cooker and stir - voila, you are delicious.

Step 2

Now you need to prepare the Bechamel sauce.

In a multicooker bowl, melt the butter on the “Frying” or “Baking” mode.

Because almost all housewives have difficulties with pieces of flour in the sauce, now we are declaring a battle with the pieces!

Specifically, add flour little by little, in a narrow stream, into cool, lightly salted milk, stirring constantly with a spoon until the flour is completely dissolved. This is the updated recipe for making Bechamel sauce.

By this time, the butter has been heating up in the slow cooker for about 10 minutes and is bubbling - unsurpassed!
Add milk to the bowl, stirring the mixture continuously using a special spatula until the sauce thickens.

The finishing touch will be adding a pinch of nutmeg - this will not spoil the recipe in the least, but will give a unique twist to the initial dish.

Pour the finished sauce into a separate bowl.

Importantly: the sauce will become even thicker as it cools, so don’t try to get a solid conglomerate instead of a soft “Béchamel”.

Step 3

Now let's start assembling the lasagna.

As mentioned above, the sheets for it are usually square or rectangular. Do not try to somehow fit them into the round cup of the multicooker! You will get a beautiful rectangular lasagne in the slow cooker.

Also, when choosing sheets, pay attention to the packaging, or more precisely, the manufacturing method - some products require preparatory cooking or soaking.

Place a sheet of parchment paper on the bottom of the previously washed magic pot.
Place the lasagna sheet first and spread the Bechamel sauce over it with a spoon. Then comes the Bolognese sauce. Don’t skimp on the minced meat; it’s better to have more meat than to end up with just dough.

Grate the cheese on a large grater and generously distribute it over the sauce. We repeat all the procedures again.

Note: the traditional combination of cheese for lasagna is Parmesan and mozzarella, but you can take two types of cheese, as long as one is hard and the other has a soft, delicate texture.

Step 4

After completing the assembly of the product, we end up with such a tall structure. On average, it takes 4-5 lasagne sheets.

The outermost layer will be a sheet of lasagna with Bechamel sauce and cheese on top.

We carefully wrap our turret in paper so that it does not fall apart. We do not wrap it tightly, because during the cooking process the lasagna will not rise much in the slow cooker. Close the lid of the kitchen accessory.

We activate the “Baking” mode, cooking time is 50 minutes. During this period, the lasagna in the slow cooker will cook in its own juice, and the parchment paper will prevent it from leaking out. I think it even sounds delicious.

After the cooking time has passed (by the way, do not rely literally on the recipe, when it comes to cooking times, it all depends on the model of the multicooker), we take out our cardboard bag with an appetizing delicacy, and put it on a huge flat dish or any suitable surface for this.

Hot lasagna in a slow cooker is easy to cut and does not fall apart when serving.

You see, the recipe was worth reproducing, and a slow cooker will help you do it.

Watch another version of this dish in the video below:

• The most delicate cabbage casserole or “lazy pie” in a slow cooker
• Recipe for a delicious casserole of potatoes and minced meat in a slow cooker
• A unique option for making a savory minced meat pie in a slow cooker

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Lasagna in a slow cooker

There are many recipes for lasagna, but not one in the cartoon.

Ingredients for “Lasagna in a slow cooker”:

Bechamel sauce

• Wheat flour / Flour – 50 g
• Milk – 400 ml
• Butter - 50 g

Ground meat

• Onions (not huge) - 2 pcs.
• Minced meat (we love meat and made coarsely chopped assorted minced meat (pork, beef)) - 500 g
• Olive oil (for frying)
• Salt (to taste)
• Tomato paste
• Allspice

Lasagna

• Semi-hard cheese
• Lasagna (No lasagna? No failure, take PITAVASH!)

Production time: 80 minutes

Number of servings: 1

Nutritional and energy value:

Recipe for “Lasagna in a slow cooker”:

Fry the onion in olive oil until golden brown. Then add minced meat. Fry until done. Salt, pepper, add tomato paste and simmer for another 10 minutes until excess water evaporates.

Now let's get to the sauce. Melt the sl. butter and slowly, carefully stirring, add flour. Pour in cool milk in a stream, stirring constantly to prevent lumps from forming. Boil the sauce until thickened, like semolina porridge, add salt and pepper.

Now we are forming our lasagna. Take baking paper and place it in the multicooker bowl. Spread the sauce over the lasagne sheet. No need to cut it into a round shape)).

Lubricate the lasagna (or a sheet of pita bread) with sauce, top with minced meat, grated cheese, again a sheet of lasagne (lavash) and repeat everything.

Sauce, minced meat, cheese, lasagna, sauce. and so on until you run out of some ingredient.

The outermost layer of lasagna is smeared with sauce and covered with cheese.

Then we wrap our lasagna and put it on the “Baking” mode for 50 minutes. Feel free to forget about it, minding your own business and enjoying the smells in your kitchen)

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May 31, 2018 pachjuli #

February 14, 2017 plasmid-2016 #

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March 8, 2015 Lots of Thoughts #

February 24, 2015 Vika-Vika1111 #

February 24, 2015 Vika-Vika1111 #

December 19, 2014 kuin #

December 19, 2014 Mirgana # (recipe creator)

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