- Minced meat - 500 Grams
- Onions - 80 Grams
- Vegetable oil - 4 items. spoons
- Tomato paste - 10 Art. spoons
- Sheets for lasagna - 200 Grams
- Cheese - 150 Grams (It is best to use Parmesan or other types of hard cheese, 70 grams of cheese will go to béchamel sauce, everything else - into lasagna itself.)
- Dried parsley - 1 st. a spoon
- Salt, spices - - To taste
- Flour - 2 Art. spoons
- Butter - 2 Art. spoons
- Milk - 1,5 glasses
- Eggs - 2 pieces
Lasagna is a traditional dish of Italian cuisine. Lasagne began to cook in the city of Bologna, but soon the dish spread all over Italy, and then all over Europe. Today, lasagna is a favorite dish of many Russians. I'll tell you how to cook lasagna in a multivarquet, thus saving time and energy. Well, the result will pleasantly surprise you! 1. Prepare the meat sauce for the filling. On a hot frying pan pour the vegetable oil and lay a finely chopped onion. When the onion is clear, add the mince and fry for 10 minutes. Then add the tomato paste (if necessary, add a little water), salt, parsley and spices. Remove the prepared sauce from the plate. 2. Cook the béchamel sauce. In a small saucepan, melt the butter. Add flour (stir constantly!). After a couple of minutes, pour in the milk. Cook for 3-4 minutes, stirring. When the sauce thickens, remove the saucepan from the plate and enter eggs, salt, pepper and half grated cheese (it is very important to constantly stir the sauce during cooking so that no lumps appear). 3. Cooking the lasagna. In the bowl of the multivarka, pour a little bechamel sauce. Top a pair of sheets for lasagna (they can be broken into pieces). On the sheets put a piece of ground beef, a bit of bechamel and grated cheese. Continue laying the layers in the same order. Top with lasagne grated cheese. Select the "Baking" mode and set the timer for 1 hour. After the end of program signal, open the cover. Lasagna is ready! Bon Appetit!
Servings: 6