Calories
234 kcal
Protein
7 g
Fat
16 g
Carbohydrates
20 g
To cook the tomatoes, make a cross-shaped cut on the tops of each fruit, submerge them in boiling water, and peel off the skin. Put the peeled tomatoes with tomato paste in a blender and puree until they are smooth.
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Select the "Multicook" mode and adjust the temperature to 320°F. Pour oil into the multicooker's bowl, add the meat, and sauté it for 5 minutes. Then, add Italian seasoning, salt, and pepper, and continue sautéing for another 5 minutes. Once done, move the bolognese meat to a separate bowl and mix the chopped tomatoes with it.
Without changing the mode, melt butter in the multicooker bowl and add flour. Next, introduce flour and cook for roughly one minute. While continually stirring, add milk. Incorporate nutmeg, a pinch of salt and pepper, and continue cooking for 10 minutes. Transfer this bechamel sauce to a distinct vessel. Shred the hard cheese.
To prepare the lasagna, apply olive oil to the multicooker bowl and place a small amount of bechamel sauce, then the bolognese meat sauce prepared in Step 2 on the bottom. Lay the lasagna sheets on top, cover them with the bolognese, sprinkle with cheese, and spread bechamel sauce. Repeat this process until all ingredients are used, then spread the remaining bechamel sauce on top and top with shredded cheese. Cook the lasagna for 25 minutes at the same temperature as before. When it's ready, remove it carefully, slice it, and serve. You can also garnish it with sliced cherry tomatoes or any herbs like basil leaves.
Numerous Italian pasta brands are now available in our local supermarkets, making it easy to find and purchase pre-made lasagna sheets. Before anything else, take note of the cooking instructions. Certain lasagna sheets require pre-boiling, while others can be immediately layered with other ingredients and placed in the oven. If boiling is necessary, cook the sheets in boiling salted water for 3 minutes. It is important not to overcook the pasta, as it should remain slightly firm. To prevent the sheets from sticking together, cook them in batches and add a small amount of vegetable oil to the water. Once cooked, place the sheets on a paper towel to remove excess liquid and prevent the dish from becoming watery.
Bon Appetit!
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