Zucchini lasagna in a multicooker
Description
The dish is prepared without unnecessary complications. Zucchini lasagna in a multicooker can be made faster. First, set the "Stewing" mode for one hour, then switch to the "Baking" mode for another half hour. The layers in the lasagna can be arranged in any order, as long as they alternate evenly. The top is usually generously covered with sauce and sprinkled with cheese. If cooking for a long time, it's better to add the cheese 20 minutes before the dish is done. The recipe uses store-bought white sauce, but you may prefer classic "Béchamel" sauce. Good luck, and the ready dish can now be served.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Cut the zucchini, tomatoes, and mushrooms. Finely chop the chicken fillet, then mix it with white sauce, spices, and broth. In another bowl, combine the cottage cheese, cheeses (reserve half of the "Parmesan" and "Mozzarella" for sprinkling on the lasagna), egg, and spices.
- 3
Step 3
In the multiview, layer in three layers: first the white sauce, then lasagna sheets, cheese mixture, half of the vegetables, and repeat the process again.
- 4
Step 4
The top layer will be lasagna sheets drizzled with white sauce.
- 5
Step 5
Set the slow cook mode for three hours, then sprinkle with the remaining cheese and cook for another half hour in bake mode.
- 6
Step 6
Serve at the table.