Lasagna in a slow cooker

The Italian dish of lasagna is deservedly loved all over the world, and not just in Italy. This is a really tasty and satisfying dish, and thanks to Bechamel sauce, lasagna, when baked in a slow cooker, is covered with a beautiful golden brown.

Ingredients

• 500 g minced meat
• 1 bulb
• 1 carrot
• vegetable oil for frying
• 2 tbsp. l. tomato paste or tomatoes
• salt pepper
• 2 garlic cloves
• lasagne sheets (raw)
• Bechamel Sauce:
• 50 g finely grated Parmesan cheese (I have Russian)
• 40 g butter
• 40 g wheat flour
• 400 ml milk
• salt
• a pinch of nutmeg

Directions

1. For the bechamel sauce, melt the butter.
2. Add flour and cook, stirring, for 1 minute.
3. Cook until the mass bubbles.
4. Remove from fire. Gradually add milk, stirring constantly, until smooth. Then put the saucepan back on the heat and cook, stirring, for about 5 minutes, until the sauce thickens.
5. Add grated cheese, nutmeg, salt and stir.
6. Bechamel sauce is ready. It can be used not only in the preparation of lasagna, but also served with other dishes.
7. Fry finely chopped onions and carrots in vegetable oil.
8. Add minced meat and stir-fry until tender. Then add tomato paste or diced tomatoes, garlic, salt, pepper and mix. Fry for another 5 minutes and remove from heat.
9. Grease the bottom of the pan with vegetable oil and place a sheet of lasagna. Corners that do not fit can be broken off.
10. Spread a layer of minced meat on the lasagne sheets and spread evenly.
11. Spread minced meat with bechamel sauce.
12. Then again sheets of lasagna, then minced meat and sauce. And so on, until you run out of minced meat and sauce. It took me 150-200 g of lasagna sheets.
13. The last layer should be lasagna sheets smeared with bechamel sauce.
14. We turn on the "Baking" mode for 50-60 minutes.
15. Remove the lasagna with a steamer.
16. Hearty, fragrant lasagna in a slow cooker is ready.
17. Bon appetit!