Lasagna recipes in a slow cooker

Lasagna with meat and vegetables


You will need:
- 12 ready plates for lasagna;
- 400 g of minced meat (a mixture of beef and pork);
- 1 large onion;
- 0.5 glasses of dry white wine;
- 5 tomatoes;
- 1 large carrot;
- 1 celery stalk;
- nutmeg;
- olive oil;
- salt;
- freshly ground black pepper;
- 200 g Parmesan;
- 50 g butter.
Try to cook delicious lasagna with meat and vegetables. Peel the carrots, celery and onions. Crush the vegetables and place them in the multicooker bowl, adding a little olive oil. Turn on the Fry mode for 30 minutes. Then add mince to the vegetables, mix the mixture and simmer until ready - it will take about 20 minutes in the mode "Frying" or "Stewing".Do you like spicy dishes? Add to the stew a couple of chopped garlic cloves.
Pour wine into the mince with vegetables, add salt, freshly ground black pepper and a little nutmeg. Put it out together for 10 minutes. If the mixture is too liquid, hold it in the slow cooker 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 of flour;
- 0,5 small onions;
- 2 eggs;
- salt;
- freshly ground black pepper;
- grated nutmeg.
Cook the sauce. Pour milk into the bowl of the slow cooker, put half of the onion and spices into it. Turn on the Quenching mode for 10 minutes. After cooking, leave the mixture to infuse for another 15 minutes on heating. Remove the onion, pour the milk mixture into a bowl.Milk can be mixed with cream - the sauce will get fatter and more delicate in taste.
Put the butter in the bowl and melt it in heating mode. Then add flour and turn on the slow cooker in the “Quenching” mode on10-15 minutes.Stir the oil with flour so that no lumps remain. Then gently pour warm milk into the bowl. Stir the sauce until it thickens. Pour it into a separate container. In a bowl, beat the eggs and mix them with the cooled sauce.

We collect lasagna


Boil the lasagna plates in salted water, to which is added a spoonful of olive oil. Boil the plates until half cooked. Throw them in a colander and cool. Put a sheet of lasagna on the bottom of the bowl of the slow cooker, top with meat stew, pour it over the sauce and sprinkle with grated Parmesan. Repeat the layers until the meat filling and boiled dough plates are over.
Complete the assembly with a lasagna sheet, on which you place the finely chopped pieces of butter. Place the bowl in the slow cooker and turn on the Baking mode for 1 hour. When the cycle is over, open the lid, densely fill the top of the lasagna with grated Parmesan and turn on the slow cooker for another 10 minutes. Serve hot, accompanied by freshly ground black pepper and flavored olive oil.


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