Lavash lasagna in a multicooker
Description
The recipe won't take much time. Lasagna made with lavash in a multicooker turns out just as good as with traditional lasagna sheets. You can also prepare this lasagna using classic lasagna sheets. The béchamel sauce can be made lighter by omitting the egg and grated cheese—simply reduce it well until it reaches a thick sour cream consistency. I think you'll enjoy this recipe, though it requires a bit of effort. Prepare the sour cream sauce using sour cream, garlic, and herbs. Good luck, and serve hot.
Instructions
- 1
Step 1
Prepare the béchamel sauce: melt the butter, add flour, gradually pour in the milk while stirring, and add spices. Cook the sauce until thickened, remove from heat, then add eggs and grated cheese.
- 2
Step 2
In a deep skillet, sauté the onion, add the carrots, and cook. Add the grated tomatoes and tomato paste, mix well. Add the ground meat and cook until done. Season with salt and pepper.
- 3
Step 3
Chill the meat slightly, then place it in a blender with the herbs and 2 tablespoons of sour cream. Blend until smooth.
- 4
Step 4
Cut circles from lavash according to the shape of the multicooker bowl.
- 5
Step 5
Line the bowl with a cut roasting bag.
- 6
Step 6
Place a sheet of lavash at the bottom of the multicooker, spread 2 tablespoons of béchamel sauce on it, then cover with a second round of lavash. Now add 4-5 tablespoons of meat mince, followed by 3-4 tablespoons of béchamel sauce. Spread evenly and cover with another sheet of lavash.
- 7
Step 7
Alternate the layers, finishing with a layer of béchamel sauce and grated cheese on top.
- 8
Step 8
Place the foil over the lasagna, close the lid, and cook on "stew" mode for one hour. Then, without opening the lid, switch to "bake" mode for 40 minutes.
- 9
Step 9
After the signal, open the lid and let the lasagna cool for an hour. It will set well.
- 10
Step 10
Serve the lasagna with sour cream sauce.