Lasagna in the multivarque - just delicious!

Lasagna is a wonderful Italian dish that can be found in any restaurant of Italian cuisine in different forms and types. Tasty lasagna, however, can be prepared at home in the oven or multivark. It is about how to prepare lasagna in a multivark, and will be discussed in this article.

There are many masters today who are ready to surprise members of their families with new and tasty dishes. Such a device can be baked, stewed, steamed, boiled. As for lasagna, cooked in a multivark, it seems more tender and beautiful. The way of cooking is not much different from the classic: you will need the same ingredients and sequence of actions, only the heat treatment will differ.

Lasagne at home: what will it take?

In order to prepare lasagna in a multivark, take: several sheets of lasagna, chicken fillet, 200 grams of champignons, onion and greens, a little tomato sauce, vegetable oil (2 spoons), 300 ml of milk, 100 grams of butter, 2 tablespoons of flour, 100 Grams of hard cheese, spices and salt to taste.

In the multivariate, the dish is cooked for about an hour.

Sequencing

To begin with, chicken fillets should be cut into small pieces. Pre-washed mushrooms are also sliced and kneaded with chopped onions. Onions, chicken and mushrooms need to be fried in a pan in vegetable oil until ready.

When the filling is ready, add tomato sauce, salt and spices to taste. Then everything is mixed and set aside for cooling.

Lasagna in the multivarquet will be especially delicious if you cook a special sauce for it. To make it, you must melt 100 grams of butter. While the butter melts, mix the milk and flour, then add oil to them. When the ingredients for the sauce are connected, everything is mixed until a homogeneous mass is obtained. It is better to mix everything with a fork, then there will be no lumps in the mixture. Some make sauce blender.

To ensure that the lasagna in the multivarquet is not burnt and cooked perfectly, the bottom of the pan is smeared with vegetable oil. Another option is to use a bisected half- sleeve for baking. On the prepared surface (a greased bottom or a sheet for baking), the first lasagna leaf, a little stuffing, cheese and sauce is laid out. All this is covered by the next sheet. Layers are formed the same way. The standard number of layers is three, however, if desired, you can do more.

When the lasagna is formed, select the "Baking" mode and start the device. After an hour, you can safely remove the container and leave it to cool. Remember that while the pan is hot, you are unlikely to get the cooked food, as hot lasagna is very tender, and it can deform if unsuccessful attempts are made. When the lasagna in the multivarquet has cooled - get it and eat it with pleasure! If you want to keep it until the next day, store it in the refrigerator, but not more than a day.

As you can see, the recipe of lasagna at home is very simple! Do not be afraid to experiment with it: the recipes of lasagna are very numerous, so the list of ingredients is not definitive. Bon Appetit!