The famous Italian lasany has a lot of advantages - it is tasty, hearty, simple to prepare. The climbing in the slow cooker is no worse than in the oven, so even a novice hostess will cope with her. The most remarkable thing is that you can use absolutely any fillings, from minced meat, ending with fish and vegetables. In this article, we will tell you how to make delicious meat and vegetarian lasagna in a slow cooker.

Useful tips for the preparation of lasagna in a slow cooker

In order for the climbing in the slow cooker to be as juicy and appetizing as possible, you need to know a couple of “secret techniques”.

Tips for the preparation of lasagni in a slow cooker:

1. Be sure to set the bottom of the bowl of multicooker with parchment paper or baking sleeves.
2. If you use purchased sheets for lasagni, and plan to cook in a round form for baking, do not try to fill the whole bottom with rectangular sheets of dough, applying them on each other.
3. Carefully read the instructions for the preparation of sheets for the lasagni - some types need to be cooked, others are enough soaking, others must first be soaked, then cook.

Do -it -yourself lasagnia sheets

Despite the fact that in almost every supermarket you can buy sheets for lasagni today, most housewives prefer to cook them on their own. And the truth, why spend money and time when you can easily prepare an indulge in a slow cooker without resorting to the use of semi -finished products.

The following ingredients will be needed for the preparation of sheets:

• wheat flour in/s - 400 g;
• chicken egg - 2 pcs;
• cold water - 50 ml;
• olive oil - 1 tbsp. l.;
• salt - 1 tsp.

If there was no olive oil in the kitchen, you can do sunflower. From this number of products it will be 8-10 sheets.

Cooking method:

1. See the flour in a deep bowl.
2. Add salt, mix the ingredients.
3. Beat the egg with a whisk, mix with water.
4. Add the egg mass to the flour and knead a tight homogeneous dough.
5. Divide the dough into several parts and roll them as thin as possible. The lasagna dough should be very tight, so you have to make a little effort. The thickness of the sheet should not exceed 5 mm.
6. Leave the sheets on the table so that they dry slightly.

In this way, you can make sheets for lasagna in a slow cooker for the future. Put them into packages for freezing or wrap them in parchment and send them to the freezer.

Classical climbing in a slow cooker

The optimal lasagna recipe in a slow cooker, which can be supplemented and adjusted at your discretion. The standard set of ingredients can be diversified by mushrooms, vegetables and other fillings.

The ingredients necessary for the preparation of lasagna in a slow cooker:

• milk - 900 ml;
• wheat flour - 50 g;
• butter - 100 g;
• onions - 2 pcs;
• nutmeg - a pinch;
• salt, pepper - to taste;
• pig Sharp Gloros-1 kg;
• sheets for lasagnia;
• tomato paste - 3 tbsp. l.;
• hard cheese - 250 g;
• garlic - 1 head.

Tomato paste can be replaced with fresh tomatoes, grunted in mashed potatoes.

Method of preparing meat lasagna in a slow cooker:

1. First you need to cook Behamel - a fragrant viscous sauce that will play the role of a connecting component and juicy impregnation of lasagna. To do this, install the slow cooker in the "Frying" mode and melt the butter in the bowl. When it warms up, gradually pour the flour, without stopping stirring. The flour should completely absorb oil. Fry the resulting mass of 2 minutes, and then begin to pour milk with a thin stream, stirring intensively and breaking lumps. When all the milk is poured into the bowl, turn off the slow cooker, add a pinch of nutmeg and mix for another minute. Then pour Behamel sauce into a separate container.
2. Now you can begin to prepare the juicy filling of Bologniz. Cut the onion as smaller as possible, pass the garlic through the press or grate.
3. Install the slow cooker in the “Baking” mode and fry in the minced meat bowl, fragmenting it with a spatula, so that the mass is as homogeneous as possible.
4. When half the liquid evaporates, add onions and garlic, salt and pepper to taste. Stir and cook for 5 minutes.
5. Add tomato paste or duffed tomatoes, change the mode to “extinguish” and lower the lid for 5-7 minutes.
6. All ingredients are ready, it remains only to collect lasagnia in a slow cooker. Food the bottom of the bowl with parchment paper and lubricate it with a behamel sauce.
7. Put the sheets of lasagna on top of the sauce and grease again with an even layer of sauce.
8. Put the Bolognaz and sprinkle it with grated cheese. If you plan to do in a multicooker in several layers, divide the filling into the corresponding number of parts.
9. Put the sheets on top of the cheese and repeat the layer if necessary.
10. Complete the last layer with sheets of dough and pour the remaining Behamel sauce, distributing it with a spatula along the surface.
11. Sprinkle with lasany in a slow cooker cheese.
12. Install the slow cooker in the "baking" mode for 60 minutes, close the lid and literally after half an hour a marvelous aroma will spread around the house.
13. After the sound signal, give the climbing in the slow cooker to brew for 15 minutes in the "heating" mode, and then put it on the plate and serve!

Vegetarian lasany in a slow cooker

Vegetable climbing will become a real treat for vegetarians and those who seek to reduce weight, but do not want to deprive themselves of gastronomic pleasures. The most remarkable thing is that vegetarian climbing in a slow cooker can include absolutely any “non -reference” ingredients: mushrooms, eggplant, zucchini, carrots and even pumpkin!

What ingredients will be needed for the preparation of vegetarian lasagnia in a slow cooker:

• sheets for lasagnia-1 pack (8-10 pcs);
• mushrooms - 500 g;
• carrots - 1 pc;
• bulgarian pepper - 1 pc;
• onions - 2 pcs;
• tomatoes - 1 kg;
• fresh basil - 1 bunch;
• thyme - 2 tsp;
• salt, pepper - to taste;
• garlic - 4 cloves;
• olive oil - 1 tbsp. l.

Tomatoes can be used fresh (remove the skin) canned in your own juice or 3-4 tablespoons of tomato paste.

Method of preparing vegetable lasagna in a slow cooker:

1. Peel the carrots and cut into several small parts.
2. Peel and cut the onions into 4 parts.
3. Rinse the mushrooms, remove the core with seeds from sweet pepper, cut it into several parts.
4. Pass the vegetables through a meat grinder or grind in a blender.
5. Transfer the vegetable mass to a deep bowl, add thyme, like it and pepper to taste.
6. Install the slow cooker in the "pastries" mode and heat up vegetable oil in the bowl.
7. Put the vegetable mass in the bowl and fry for 5-7 minutes, stirring periodically. Transfer the mixture into a separate bowl.
8. Stir the bottom of the bowl with parchment for baking, lay out the sheets, close them with half the filling, then repeat the layer and close the filling with sheets. As a result, 3 layers of sheets and 2 layers of filling should be obtained.
9. Set the "baking" mode for 40 minutes and lower the lid.
10. While vegetarian climbing in a slow cooker is being prepared, you can do tomato sauce. Grind tomatoes in mashed potatoes, add basil, finely chopped garlic and spices to taste.
11. Pour the finished lasan with tomato sauce and hold for 15 minutes in heating mode. You can also pour lasagnia in a slow cooker immediately before serving.

Vegetarian climbing in a slow cooker is prepared without cheese, but if you wish, you can make it with soy cheese tofu or soy granular protein.

Fishing in a slow cooker

Fish lasania has a rather unusual taste, but is not inferior to the classical recipe. It is worth cooking it at least once, and who knows, maybe she will become your favorite dish!

Ingredients for fish lasagna in a slow cooker:

• fish (fillet) - 500 g;
• onions - 2 pcs;
• garlic - 5 cloves;
• behamel sauce;
• sheets for lasagnia;
• solid cheese - 200 g;
• tomato paste - 4 tbsp. l.;
• salt, pepper - to taste.

The preparation of the behamel sauce and the lasagnia sheets in the slow cooker are described in the first recipe and has no differences for this dish.

Method of preparing fish lasagna in a slow cooker:

1. Pass the fish fillet through a meat grinder or grind in a blender into a homogeneous mass.
2. Finely chop the onion and fry in a small amount of sunflower oil in the "baking" mode.
3. When the onion becomes golden, add fish fillet, tomato paste, garlic, salt and pepper to taste. Cook for 5 minutes, stirring periodically.
4. Gather an lasagni in a slow cooker, alternating layers until the ingredients end. Pour Behamel sauce on top and sprinkle with grated cheese.
5. Install the slow cooker in the "baking" mode for 40 minutes.
6. The finished fishing in a slow cooker can be decorated with lemon slices and the twigs of the basil.

Lazanya in a slow cooker. Video