Lasagna in a multicooker

Lasagna in a multicooker

If earlier lasagna was known only to Italians and peoples inhabiting nearby areas, now it is cooked in many countries of the world. Moreover, hostesses easily replace some ingredients with others, taking into account the peculiarities of their national cuisine, taste preferences and even the presence of one or another kitchen equipment.

Lasagna is a kind of casserole, in which thin sheets of dough alternate with a filling of meat, vegetables or mushrooms, generously poured with bechamel sauce and sprinkled with plenty of cheese. It is he who helps the lasagne to keep its shape and not to fall apart in a plate.

For lasagna, you can buy ready-made juices or knead the dough yourself. It is prepared the same way as for egg noodles, - on some eggs. Dough plates can be replaced with thin pita bread.

Previously, lasagna was baked only in the oven, but with the advent of the multicooker, the hostesses more often cook this dish in it.


  • The characteristics of the multicooker are such that it will be difficult to get ready lasagna from the bowl. Therefore, you need to pre-purchase parchment for baking or a sleeve for baking. This material lining the bowl of the multicooker and only then lay products in it. Then the lasagna can be easily removed from the bowl, grasping the ends of the paper or film.
  • Lasagna in a slow cooker is not covered with a ruddy crust, as in an oven, because it is cooked practically steamed. To make the lasagna look appetizing, the top layer should be cheese. In the process of cooking, it melts, covering the lasagna with a yellowish crust. But the lower part of the dish can roast thoroughly. To prevent lasagna from burning, the bowl is oiled.
  • Any lasagna is prepared in three stages. First make the filling, then cook the bechamel sauce, and then collect the lasagna itself. You can use the slow cooker for each of these stages, but in this case you will have to wash the bowl each time to proceed to the next step. Therefore, the filling and sauce is best cooked on the stove, and baked lasagna in a slow cooker.

Lasagna with minced meat in the slow cooker


  • minced meat - 500 g;
  • sheets for lasagna - 6-8 pcs .;
  • onions - 1 pc .;
  • carrots - 1 pc .;
  • olive or sunflower oil - 40 g;
  • garlic - 2 cloves;
  • tomato paste - 50 g;
  • salt and any spices - to taste.

For the bechamel sauce:

  • milk - 500 ml;
  • butter - 50 g;
  • flour - 50 g;
  • salt;
  • nutmeg - pinch;
  • cheese - 400 g.

Preparation Method

  • Cut onion and carrot into small cubes. Fry in a pan until light golden brown.
  • Add the stuffing. Break it carefully so that there are no big lumps. All together, fry until cooked meat.
  • Put the tomato paste. If it seems too acidic to you, you can replace it with ketchup. Add garlic, spices, and spices to taste. Mix everything. Keep on fire for five minutes, then remove from heat.
  • Start making bechamel sauce. Take a small saucepan or ladle, put the butter and melt on a small fire. In a separate bowl, mix with a whisk a glass of milk with flour. Mix this mixture with constant stirring. Pour in the rest of the milk. Boil the sauce until it thickens. Salt, put nutmeg and stir well.
  • Rub the cheese on a medium grater.
  • Now it is the turn of the multicooker. Cover the bottom of the bowl with parchment or cling film. Pour some sauce.
  • Put the dough sheets for lasagna in one row. Most likely, you will need two layers of juice for one layer. The second option: make a rectangular lasagna, laying out only one sheet each.
  • Put one third of the filling on the dough. Brush with sauce and sprinkle with cheese.
  • Cover the next batch with juicier. Repeat the layers two more times. The top of the lasagna should consist of dough. Put the remaining sauce on it. Cover with a thick layer of cheese.
  • Close the multicooker lid. Set the program "Baking". Cook for about an hour. If in your multicooker this program is designed for 45 minutes, then after turning it off, immediately turn it back on to the same mode and cook another 10-15 minutes.
  • Open the cover. Let the lasagna cool slightly. Grasp the edges of the parchment and remove the finished dish from the bowl. Transfer to a flat plate and cut with a sharp knife into portions.

Lasagna from pita with minced meat and vegetables in a slow cooker


  • thin pita bread - 2 pcs .;
  • minced meat - 500 g;
  • onions - 1 pc .;
  • tomatoes - 2 pcs .;
  • zucchini zucchini - 1 pc .;
  • Bulgarian pepper - 1 pc .;
  • greens - a few twigs;
  • garlic - 3 cloves;
  • olive or sunflower oil - 20 g;
  • salt and favorite spices - to taste.

For the bechamel sauce:

  • milk - 500 ml;
  • butter - 50 g;
  • flour - 50 g;
  • salt;
  • cheese - 400 g.

Preparation Method

  • Prepare all the vegetables. Finely chop the onion and garlic. Slice the tomatoes. Pepper seeds and cut into cubes. Zucchini straight with the peel cut into cubes.
  • Pour oil into the bowl of the multicooker and heat it in “Baking” or “Frying” mode. Put onions, peppers and zucchini. Stir and fry with the lid open for 10 minutes.
  • Put the mince, mash, so that there are no large lumps. Fry everything together until the meat is cooked.
  • Add the tomatoes, stir and simmer until the liquid has evaporated.
  • Add garlic, herbs and spices. Disconnect the multicooker. Put the prepared stuffing in another dish. Wash the bowl and dry it dry.
  • Prepare the sauce. To do this in a separate bowl, mix the flour with a glass of milk. Put butter in a dipper and melt it on the fire. Gradually pour in the flour mixture, stirring it vigorously with a whisk. Top up the remaining milk. Cook the sauce over medium heat until a thick mass. In order not to form lumps, the sauce should be stirred all the time with a whisk. Put the salt, stir the sauce and remove from the heat.
  • Grate cheese on a grater.
  • Now we need to collect the lasagna. Cover the bowl with film (parchment). Pour some sauce. Each pita divided into two parts. One half put on the bottom of the multicooker. Put a third of the filling on it. Pour the sauce and sprinkle with cheese.
  • Cover the second part of the pita. Grease it with the sauce again, and then put the filling, sauce and cheese in sequence.
  • Collect another layer of meat, sauce and cheese.
  • Cover the lasagna with the rest of the pita. Completely fill it with sauce and thickly fill with cheese.
  • Lower the bowl into the slow cooker. On the “Baking” program cook 50 minutes of lasagna. If the slow cooker turned off earlier, turn it on again on the same program and bring the dish to readiness.
  • Open the crock-pot and let the lasagna cool down a bit, then take it out, taking the parchment by the edges. Cut into portions.

Lasagna in a multicooker home


For the test:

  • flour - 400 g;
  • eggs - 4 pcs .;
  • salt - 0, 5 tsp.

For the filling:

  • minced meat - 500 g;
  • onions - 1 pc .;
  • carrots - 1 pc .;
  • sunflower oil - 2 tbsp. l .;
  • salt;
  • spices - to taste;
  • greens;
  • tomato paste - 1 tbsp. l

For the sauce:

  • milk - 500 ml;
  • flour - 3 tbsp. l .;
  • butter - 100 g;
  • eggs - 2 pcs .;
  • salt - to taste;
  • nutmeg - pinch;
  • cheese - 400 g.

Preparation Method

  • First make the dough for the lasagna. It is mixed in the same way as for egg noodles, that is, on eggs alone and without water. The dough should be very tight. Some housewives, to make it easier to knead, add water, but it should be no more than two tablespoons of this amount of flour.
  • Make a ball out of dough and wrap it in film. Leave for half an hour so that it is well laid down.
  • Then roll it in thin juicy form. Cut into rectangles about 20 cm long.
  • Boil them in salted water, put on a towel and cool.
  • Start preparing the filling. Pour oil into the bowl, heat it in “Baking” or “Frying” mode. Put the finely chopped onion and fry until light yellow. Do not close the cover of the multicooker.
  • Grate the carrots in a medium grater and add to the onions. Stir and passe until soft.
  • Put the minced meat and mix well with the vegetables. Cook for 15 minutes. During this time, the meat will almost reach readiness and become crumbly.
  • Add tomato paste, salt, spices and simmer another 5 minutes. Put the stuffing in another dish, and wash the bowl and wipe dry.
  • Grate the cheese on a medium grater. Approximately 100 g are separated from the total mass by sprinkling the top layer of lasagna, and the rest of the cheese will be needed for the sauce.
  • Cook the bechamel sauce. To do this, put the butter in a dipper and melt. Pour the flour and stir quickly so that the lumps do not have time to form. Fry the flour mixture a little. Pour in a thin stream of milk and stir with a whisk until the mixture begins to thicken. Remove the bucket from the stove. With constant stirring, beat the eggs into the hot sauce. You should have a homogeneous mass. Put the cheese and mix.
  • Start collecting lasagna. Take the parchment, cut off two wide long strips and lay them crosswise. The edges of the paper should be flush with the bowl or slightly rise above it.
  • Place two sheets of dough on the bottom. Cover them with meat stuffing. Thickly grease with sauce.
  • Put the dough back in, but across. Put the filling and sauce again. So make a few layers. Cover the lasagna with the remaining sheets of dough, brush with the sauce and sprinkle with the cheese that was set aside earlier.
  • Close the slow cooker. Set the “Baking” mode. Cook 50 minutes.
  • Open the lid. Grasp the ends of the paper and remove the lasagna. Put it on a flat dish. Gently pull the paper out of the product.
  • Cut lasagna into portions.

Mistress to note

  • Lasagna sheets are recommended to be boiled before use. First, the soft dough can be easily put in the bowl. Secondly, you will be sure that the lasagna is completely baked.
  • If there is no “Baking” mode in your multicooker, lasagne can be prepared by setting the “Multipov” program and the temperature is 120 °. With the “Quenching” mode, the lasagna is more juicy, but the cooking time increases to one and a half hours.
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