Lasagna in a multicooker - general principles of preparation
Multivarka allows you to create a real culinary work of art thanks to cooking technology that simulates the work of the Russian stove. Lasagna, stewed in a slow cooker, will not burn, will be juicy and soaked in sauce. In addition, the multicooker allows you to minimize the cooking time. You will need no more than 25 minutes to prepare the dish.
Another advantage of the multivark in cooking lasagna is the ability to degrease the dish as much as possible. Even with minimal use of the lasagna sauce, it will still be soft and tasty.
Lasagna in a multicooker - preparation of food and dishes
You will need a base for lasagna - dough, pita bread or purchased sheets for the dish. The last option is the easiest and at the same time the most expensive. These sheets for lasagna produced in Italy, but because we have them are worth a lot. Do I need to cook them especially? Read the instructions on the package, perhaps such sheets need to be pre-boiled or dipped in boiling water. In addition, for sale there are sheets for lasagna from domestic producers of pasta. They are much cheaper than Italian, but for the most part their recipes are identical to domestic macaroni.
Lavash (Armenian thin) will allow you to cook a delicious dish that will not be considered a classic lasagna, but in its taste, it may even surpass it.
Pita bread must first be soaked in a special sauce, otherwise it will be rather dry in a slow cooker. The advantage of using pita bread is that lasagna is cooked in 10-12 minutes. In addition, pita bread is quite inexpensive and is sold in any store.
How to make dough for lasagna on your own By and large, you need to knead the usual dough, but instead of the traditional refined flour, take durum - unrefined flour. Thus, you get as close as possible to the authentic recipe of Italian masters. However, you can make sheets for lasagna and from ordinary flour. Lasagna recipes in a slow cooker:
Recipe 1: Mushroom Lasagna
We describe in this recipe the way of cooking lasagna in a slow cooker with mushrooms. It needs to be prepared in several stages. First, prepare the mushroom stuffing, then the sauce, and then collect the lasagna in the bowl of the multicooker and bake it.
Ingredients Required:
- Lasagna dough
- Onion - 1 pc.
- Leek (white part) - 160 gr.
- Mushrooms - 360 gr.
- Sour cream - 240 ml
- Milk - 170 ml
- Butter - 90 gr.
- Flour - 1.5 Art. l
Preparation Method:
Peel and finely chop the onion. Chop the leek (use only the white part). Wash the mushrooms well and chop finely. Smear a bowl of multicooker with a small piece of oil, turn on the “Frying” mode for 13 minutes and first put onions, then mushrooms and, stirring with a spoon, cook until the end of the program. A couple of minutes before the end of the regime, pour sour cream into the filling. Pour the filling for the lasagna into a separate container. Wash the bowl.
Turn Fry mode on for 6 minutes. Pour milk into a clean bowl, add butter. When the butter has melted, add flour and stir well until dissolved. Pour the sauce into a bowl, wash the bowl.
Turn Baking on for 25 minutes. Grease the bowl with oil. Spread the dough and the filling. Top coat with sauce. Close and cook the multicooker lid until the end of the mode.
Recipe 2: Multicooker lasagna (chicken from pita)
From this recipe you will learn how to cook lasagna in a lavash multicooker with chicken meat. Chicken, you can cut into slices or twist into mincemeat.
Ingredients Required:
- Armenian pita bread - 2 large sheets
- Chicken fillet - 360 gr.
- Onions - 2 pcs.
- Hard cheese - 140 gr.
- Sour cream - 260 ml.
- Cream - 240 gr.
- Butter - 70 gr.
- Flour - 1 tbsp. l
Preparation Method:
Mix half the cream and sour cream, add spices. Lavash sheets cut into squares. Each sheet grease the resulting sour cream sauce and leave for 10 minutes.
Prepare the filling. Shred onion finely. Wash the chicken, remove the bones and cut into small cubes. Cheese rub. Turn on “Frying” mode for 10 minutes. Fry the onions, add the chicken, fry, stirring, until the end of the program. 2 minutes before the end of the program you need to add sour cream and grated cheese. Pour the filling into a separate container.
In a clean bowl in the program “Frying” make the sauce “Béchamel”. To do this, mix the melted butter with the remaining cream and flour. Stir so that no lumps remain.
Spread the sheets of pita and filling on the bottom of the clean bowl. Top layer to pour Bechamel sauce. Turn on the Baking program for 20 minutes, close the lid and cook until the end of the mode.
Recipe 3: Multicooker Lasagna with Bolognese Sauce
Bolnese, like the Béchamel sauce, has long been something rather separate in Italian cuisine. Under this tricky word hides the usual minced meat, stewed in tomato puree. Simple, and most importantly delicious! Prepare lasagna in a slow cooker with bolognese sauce.
Ingredients Required:
- Lasagna dough
- Tomatoes - 2 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Bulgarian pepper - 1 pc.
- Minced meat - 420 gr.
- Sour cream - 130 grams
- Spices
Preparation Method:
Prepare the filling. In a blender, chop the peppers and tomatoes. Onion should be finely chopped, carrots - grated. In the clean bowl of the multicooker in the “Frying” mode, you need to fry the onions and carrots, add the minced meat, spices, and after 7 minutes add the vegetable puree.
Add sour cream to the sour cream - this will be the fill for the lasagna.
Spread dough and stuffing into a clean bowl, cover the top layer with sour cream sauce. Cook the lasagna for 30 minutes in Baking mode.
Recipe 4: Lasagna in a multicooker with seafood
Lasagna with such a filling is quite popular in Italy. Locals love light and healthy dishes, and seafood is fully consistent with these qualities. In this recipe, we will explain how to make a tasty lasagna dough.
Ingredients Required:
- Durum - 220 gr.
- Wheat flour of 1 grade - 220 gr.
- Egg - 4 pcs.
- Turmeric - 1 tsp.
- Mussels - 140 gr.
- Octopuses - 150 gr.
- Shrimp meat - 140 gr.
- Cream - 320 ml
- Sour cream - 210 ml
- Spices
Preparation Method:
Prepare sheets for lasagna. It is necessary to sift both types of flour through a fine sieve. Blender, beat half a glass of cold water and four eggs. Combine the egg mixture and flour, knead the dough. Add turmeric. A lump of dough, cover with wet gauze for 25 minutes. Tear off dough the size of an egg from the dough and roll it into thin sheets. Let them dry.
Wash seafood, cut octopus and mussel meat.
Turn on the “Frying” mode for 7 minutes, lubricate the bowl with oil. Fry seafood. Two minutes until cooked, pour in half the cream and sour cream, add spices.
Mix the remaining sour cream and cream.
Lay in a clean bowl layers of dough and seafood filling, pour the lasagna cream and creamy sauce. Cook the lasagna for 20 minutes in Baking mode.
Recipe 5: Lasagna in a multicooker with fruit filling
Dessert lasagna will be a great breakfast. You can use any fruit to your liking.
Ingredients Required:
- Lasagne dough sheets
- Strawberries - 140 gr.
- Raspberry - 150 gr.
- Currants - 130 g.
- Maskrapon cheese - 170 gr.
- Low-fat cottage cheese - 220 g.
- Sour cream nonfat - 200 ml.
- Sugar - 1 cup
Preparation Method:
Cut the strawberries.
Curd the curd through a sieve, combine with cheese maskrapon and half sugar. Mix the curd with fruit and berries. Combine half of sour cream with sugar.
In a slow cooker lay out the dough and stuffing. Top coat with sour cream sauce. Lasagna should be cooked for 20 minutes in “Frying” mode.
Lasagna in a slow cooker - secrets and useful tips from the best chefs
To make it easier to remove the lasagna from the multicooker, place the roasting sleeve on the bottom. When the lasagna is ready, just pull it over the edges of the sleeve.
If there is no program on your multicooker, you can select the general mode by turning on the temperature of 180 degrees.
For extra spice add solid grated cheese, slices of dried mushrooms or garlic to Béchamel sauce.
If you are preparing the dough for lasagna yourself, but you could not find durum flour, you can take a little bran, ground in a coffee grinder.
Do not overdo lasagna in the slow cooker. The extra five minutes will cause the dish to fall apart. If you do not keep lasagna in a multicooker, then the filling (especially if meat is used) will turn out to be harsh. The optimal cooking time is 20-25 minutes.
If you use vegetables for a sauce or for a lasagna filling, be sure to remove the skin from them. With tomatoes, for example, it is very easy to remove the skin, scald them with boiling water. With a zucchini or eggplant, simply peel the skin off using a peeling machine.
Do not rush to get lasagna from the multicooker immediately after the program is completed. Let it stay under the lid for another 5-8 minutes, soaking in its own juice.
