Quick lasagna in a slow cooker
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 10 servings
Calories 249, total fat 10 G., saturated fats 6 G., proteins 13 G., carbohydrates 26 G., fiber 2 G., cholesterol 50 mg, sodium 447 mg, sugar 5 G.
Serving size: 1 of 10 servings
Calories 249, total fat 10 G., saturated fats 6 G., proteins 13 G., carbohydrates 26 G., fiber 2 G., cholesterol 50 mg, sodium 447 mg, sugar 5 G.
Classic lasagna is no longer just a weekend dish. Ready in just 25 minutes, it's perfect for a midweek after-work dinner. Lasagna is quick to prepare thanks to a slow cooker and no-boil noodles. So, the most time-consuming part is layering all the ingredients: the noodles, marinara sauce, and the ricotta, mozzarella, and Parmesan cheese filling. Let the lasagna cool slightly before serving, allowing the cheese filling to set slightly and making it easier to slice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups whole milk ricotta
- 1 tbsp. grated mozzarella
- 1/4 cup grated Parmesan cheese, plus extra for sprinkling
- 1 tbsp chopped fresh parsley
- 1 large egg
- 1 can (680 gr.) marinara sauce
- 1 package (250 g) of no-cook lasagna
- Special equipment: multicooker with a capacity of 6-8 liters.
We recommend
Recipes with similar ingredients: pasta lasagna, ricotta cheese, mozzarella cheese, Parmesan cheese, marinara sauce
Cooking the dish according to the recipe:
- Pour 2 cups of water into a 6-quart slow cooker and place the rack inside with the handles folded down. In a medium bowl, combine the ricotta, mozzarella, Parmesan, parsley, egg, 1 teaspoon of salt, and a pinch of freshly ground black pepper.
- Spread 1/2 cup marinara sauce in the bottom of an 8-inch round baking dish. Break 4 lasagna noodles into large pieces and arrange them in an even layer on top of the sauce. Spread another 1/2 cup marinara sauce evenly over the noodles, then top with a third of the ricotta and spread it evenly.
- Top with another layer of 4 broken lasagna noodles. Repeat this process 2 more times to create 2 more layers of marinara sauce, noodles, sauce, ricotta, and noodles. Top with the remaining marinara sauce and cover tightly with foil, tucking the ends under the pan to fit in the slow cooker.
- Fold a 45 cm long piece of foil in half lengthwise, then fold it in half lengthwise again, and then in half lengthwise again to create a foil sling 11 cm wide. Place the lasagna pan in the center of the sling and, lifting it by the two ends of the foil, lower the pan into the slow cooker.
- Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 25 minutes (see Note). Once the pressure cooker cycle is complete, follow the manufacturer's instructions to allow the pressure to release naturally and wait for the cycle to complete. After 15 minutes, being careful not to burn yourself with residual steam, open and remove the lid.
- Remove the lasagna from the slow cooker and let it rest for 10 minutes. Carefully remove the foil (steam will emerge) and serve.
Note
Multicooker settings may vary depending on the model. Always follow the manufacturer's instructions.
Categories:
Similar recipes
