Lasagna in a slow cooker - step-by-step recipes with photos

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Prepared by: Bamby

04/02/2013 Cooking time: 1 hour 30 minutes

Do you want lasagna, but don't want to stand at the stove all day? There is a solution - use a slow cooker! The miracle oven will help you quickly and easily prepare delicious real lasagna.

Lasagna with meat in a slow cooker

Prepare a nutritious and tasty dish for dinner - lasagna with meat. And in order not to waste a lot of energy after a working day, use your faithful assistant - a multicooker.

We will prepare our casserole in three stages. Serve warm. Bon appetit!

Ingredients:

• Minced meat - 500 grams;
• Cheese - 100 grams;
• Lasagna sheet - 10 pieces;
• Onions - 2 pieces;
• Tomatoes - 4 pieces;
• Garlic - 3 cloves;
• Milk - 2 glasses;
• Flour - 3 tbsp. spoons;
• Butter - 2 tbsp. spoons;
• Vegetable oil - To taste;
• Salt, spices - To taste.

How to cook:

Fry chopped onion in a multicooker bowl. Then add minced meat, salt and pepper and fry until the meat is cooked. Grind the tomatoes and garlic in a blender and add to the minced meat. Simmer together until the liquid evaporates and remove from the multicooker bowl. You will need it to make bechamel sauce. Melt the butter in it, add flour, milk, salt, spices and, stirring constantly, let it simmer for 5 minutes. For now, remove the sauce into a separate bowl. Grease the empty bowl of the multicooker with olive oil, place a plate of lasagna on the bottom, brush it with sauce and lay out a layer of minced meat. Next is lasagna, sauce and minced meat again. Layer until ingredients are gone. Sprinkle grated cheese on top and cook in baking mode for 40 minutes. Serve warm.

Traditional lasagna with minced meat in a slow cooker

So, let's prepare traditional lasagna. Let's stock up on preparations in advance and won't bother with the dough.

Compound:

• 0.5 kg minced meat;
• 0.1 kg cheese;
• 10 lasagna sheets;
• 2 pcs. Luke;
• 4 tomatoes;
• 2-3 cloves of garlic;
• 2 tbsp. milk;
• 3 tbsp. l. flour;
• 25 g soft butter;
• refined vegetable oil;
• salt;
• a mixture of Italian spices.

Advice! Read the instructions that come with your lasagna sheets. Some manufacturers recommend boiling the leaves, while others recommend soaking them in water.

Preparation:

1. Peel the onion and chop it into cubes.
2. Add refined vegetable oil to a multicooker container and add onions.
3. Activate the “Baking” option and sauté the onion for about five minutes.

4. Lay out the minced meat, add salt and seasonings.
5. Stirring, fry until the minced meat is ready.
6. Wash the tomatoes and put them in boiling water for a couple of minutes. Then pour cold water over the vegetables.
7. Make a cross-shaped cut on top of the vegetables and remove the skin.
8. Let's clean the garlic cloves.
9. Grind the tomatoes and garlic in a blender.
10. Add the resulting mass to the multicooker container.

11. Set the “Quenching” option. Cook without closing the lid until the liquid has evaporated.
12. Then transfer the meat and vegetables to a plate.
13. Wash and dry the multi-cooker container.
14. Let's prepare the Bechamel sauce.
15. Place soft butter in a multi-bowl. Set the “Baking” option.
16. When the butter melts, add milk, salt, seasonings and sifted flour.
17. Stirring continuously, bring our sauce to a boil, and then cook it for five minutes.
18. Pour the sauce into a separate container.
19. Wash the multi-bowl again and dry it.
20. Lubricate the container with vegetable oil.
21. Place lasagna sheets on the bottom in a single layer, brush them with sauce, and then distribute the minced meat.
22. Repeat layers until you run out of ingredients.

23. Sprinkle lasagna with shredded cheese.
24. Activate the “Baking” option and cook the lasagna for forty minutes.

Advice! You can complement the taste of Bechamel sauce with cheese, dried mushrooms and garlic.

Lasagna in a slow cooker

How to cook lasagna in a slow cooker

Ingredients:

• Minced meat – 400g;
• Onions – 1 pc.;
• Tomato paste – 2 tbsp;
• Leaf – 125g for lasagna;
• Salt - to taste;
• Butter – 50g;
• Flour – 2 tbsp;
• Milk – 250ml;
• Hard cheese – 120g;
• Garlic – 2 teeth;
• Nutmeg – 1 pinch(s);
• Spices - to taste.

Preparation:

Let's start preparing lasagna in a multicooker by finely chopping the onion and frying it in vegetable oil in a multicooker on the “Frying” mode.

Add the minced meat to the onion and continue cooking, stirring occasionally with a spatula to break up any lumps. When all the minced meat changes color, add tomato paste, mix and cook for a few more minutes. The whole process will take about 10-15 minutes. Season to taste with salt and spices. You can use a spice mixture intended for minced meat, or dry basil and oregano. Transfer the minced meat to a plate.

Place butter in a clean multicooker bowl. We set the same mode. When the butter melts, add flour. Stir constantly with a spatula. Pour in a little milk, breaking up any lumps, then gradually pour in the remaining milk, while continuing to stir the sauce.

For a piquant taste, add a pinch of nutmeg and squeeze a couple of cloves of garlic. When the sauce begins to thicken, turn off the multicooker and immediately pour the sauce into a bowl, otherwise it will continue to thicken.

Pour water into the multicooker bowl and turn on the “Steam” mode. When the water boils, boil the lasagna sheets in batches, transferring the finished ones to a plate. Don't overcook it! The sheets should become soft and flexible, but not tear.

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Let's start assembling lasagna. Place a sheet of foil in the multicooker pan to make it easier to remove the finished lasagna. Lightly coat it with sauce and place a sheet of dough on top.

Place some of the filling on top and level with a spoon.

Sprinkle generously with cheese, cover again with a sheet of dough and repeat layers. Spread the top layer of dough with the remaining bechamel sauce and sprinkle with cheese.

We fold the foil so that it does not interfere with the lid closing, but so that it does not touch the cheese, otherwise it will melt and stick to the foil. Cook lasagna in a multicooker on the “Baking” mode for 45-50 minutes.

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 cooking in this automatic household appliance. Let's take a closer look at how to cook lasagna in a slow cooker.

Pros of cooking lasagna in a slow cooker

Firstly,

Lasagna in a slow cooker will never burn thanks to the non-stick coating, unlike cooking in the oven.

Secondly,

Using a multicooker will save the housewife’s time, because lasagna will be cooked much faster this way.

Third,

The lasagna will turn out more juicy and soaked in sauce, due to the peculiarity of simmering in a slow cooker, and will also be covered with a ruddy and appetizing crust.

Fourthly,

Lasagna with this cooking option turns out to be more low-fat.

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

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First of all, you need to purchase lasagna dough, made in the form of special sheets. Today they are sold in every supermarket. First of all, the sheets will need to be boiled or kept in boiling water for a while (depending on what is recommended on the label), to make them softer. There is also the option of making the dough at home, and this will require durum wheat flour, eggs, water and salt. There is a faster and cheaper way - buying regular thin pita bread.

The main thing in the filling is meat. Here you need to purchase any minced meat to your taste. Also, lasagna cannot be complete 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 women on a diet, a lighter and no less tasty option with seafood such as mussels, shrimp, octopus, etc. is suitable.

It is better to use hard cheeses, such as Parmesan, Maasdam, Gouda and Cheddar. Hard cheese can be mixed with soft cheese, for example with “Mozzarella” or regular “Russian”.

Lasagna in a slow cooker

Ingredients:

• Minced meat - 800 g;
• Onion - 1-2 heads;
• Tomato sauce - 3-4 tbsp. l.;
• Garlic - to taste;
• Hard and/or semi-hard cheese. varieties - 100-120 g;
• Vegetable oil - for frying;
• Dry Italian herbs - to taste.

For sheets:

• Milk - 100-120 ml;
• Flour - about 200 grams/1.5 cups;
• Olive oil - 1 tbsp. l.;
• Salt - 1 pinch.

For the bechamel sauce:

• Milk - 0.6 l;
• Flour - 1.5 tbsp. l.;
• Butter - 1.5 tbsp. l.;
• Ground nutmeg - 1 pinch;
• Salt - to taste.

Step-by-step recipe with photos

Cooking lasagna can be entrusted to a slow cooker. There are only two difficulties here: the shape of the sheets and the method of removing the finished lasagna. To solve the first problem, I suggest preparing the dough yourself and forming sheets of the same shape as the bowl. To solve the second problem, either cut the lasagna into portions with a plastic knife directly in the bowl, or carefully turn it over onto a plate and then straighten it to even out the layers.

Prepare ingredients for lasagna in a slow cooker

Prepare a version of Bolognese sauce from chopped onions, minced meat (here pork + chicken), sauce with pieces of tomatoes and dry aromatic Italian herbs.

To do this, fry the onion in vegetable oil, add minced meat, sauce, spices, salt and simmer until tender.

To prepare dough for sheets, combine milk, vegetable oil and flour with salt.

Knead a stiff dough.

Grate cheese or several types of cheese.

To prepare bechamel sauce, melt the butter and rub it with flour.

Add milk in portions while stirring and cook until boiling and thickening. Add salt and nutmeg. For lasagne variations made from raw sheets, i.e. not pre-cooked, sometimes it is recommended to cook bechamel thinner.

Divide the dough into four parts and roll each thinly into a sheet that matches the shape of the multicooker bowl.

Grease the multicooker bowl with butter or vegetable oil, pour in a thin layer of bechamel sauce.

Place the first sheet. Note:

If your multicooker is prone to burning and sticking of the dish to the bottom, then place the minced meat as the first layer!

Then place one third of the minced meat, i.e. Bolognese sauce.

Sprinkle it with cheese and pour bechamel sauce on it.

Cover with the next sheet of dough and repeat three more layers of filling, alternating: sheet of dough, bolognese, cheese, bechamel.

Pierce the last sheet of dough in several places with a fork and pour over the bechamel sauce. I added a little more milk to it to ensure the leaf was cooked while cooking.

Set the “baking” or “roasting” mode for 45-60 minutes.

After the beep, the lasagna in the slow cooker is ready.

In my version, it was inverted from the bowl onto a flat plate and then cut into portions.

Bon appetit!

Lasagna in a multicooker Redmond

Ingredients:

• Beef fillet 300 gr.;
• Tomato paste 100 gr.;
• Cheese 70 gr.;
• Ready-made lasagna sheets 4 pcs.;
• Onion 1 pc.;
• Egg 1 pc.;
• Water 1.5 l.;
• Salt to taste;
• Ground black pepper to taste.

Cooking process

We wash the beef fillet with water and grind it through a meat grinder.

We peel the onion and also grind it through a meat grinder. You can immediately skip it along with the meat or mix it later, as you prefer.

Grate the cheese on a coarse grater.

Beat the egg into the mixture with minced meat and add tomato paste. Salt and pepper to taste. Mix.

Pour water into the multicooker bowl and place the container for steaming.
We put a sheet of lasagna into it in layers, then minced meat, a little cheese, again a sheet of lasagna, etc. Close the lid and select the “Steam” mode, and set the time for half an hour. After the signal, we take out the dish. For taste, you can serve lasagna with bechamel sauce. Bon appetit!

Lasagna in a slow cooker

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 of garlic;
• lasagne sheets (uncooked);

Bechamel sauce:

• 50 g finely grated Parmesan cheese (I used Russian);
• 40 g butter;
• 40 g wheat flour;
• 400 ml milk;
• salt;
• a pinch of nutmeg.

Amazing lasagna for a festive feast

Lasagna with chicken in a slow cooker with the addition of mushrooms turns out to be truly festive. Of course, preparing such a dish will require your time and effort, but the result is worth it! All household members will be happy!

Compound:

• 0.8 kg chicken meat;
• 4 lasagne sheets;
• 700 ml milk;
• 0.5 kg of tomatoes;
• 250 g cheese;
• 200 g canned mushrooms;
• onion;
• 2-3 cloves of garlic;
• 80 g soft butter;
• 80 g flour;
• 2 tbsp. l. refined olive oil;
• salt;
• nutmeg;
• freshly ground pepper.

On a note! Lavash lasagna in a slow cooker is no less tasty. Simply replace the lasagne sheets with pita bread.