Pressure Cooker Lasagna Recipe

If you decide to cook lasagna, then it is most convenient to do it in a pressure cooker: of course, the portion will not turn out as large as in the oven, but the lasagna in the pressure cooker is guaranteed not to dry out!

Ingredients

Instructions

I cooked the Bolognese sauce in a pressure cooker. Minced meat was fried without oil until all the juice had boiled away. After that, I added a few tablespoons of olive oil to the minced meat. While the minced meat was fried, finely chop the onion and garlic; add to the minced meat; then added chopped bell peppers to the sauce; after the pepper, I added finely chopped tomatoes (3-4 tablespoons of tomato paste can be used). Turned on for 10 minutes.
When the sauce is stewed, (you can add dry or semi-dry wine, let the wine and juice evaporate) seasoned with spices and herbs; from spices, I like to use basil and a pinch of dry mint in climbing and always such herbs as oregano, rosemary, black pepper. I used Provencal herbs, they have all these herbs.
Bechamel sauce was cooked in a frying pan.
Melt the butter and add flour, fry, but without bringing it to dark color; gradually add milk and mix thoroughly until a homogeneous consistency. As soon as the sauce thickens, turn off the heat, add nutmeg, salt, and bay leaf (take out the bay leaf after five minutes).
Grate the lasagna cheese.
I laid out the cut baking sleeve in the bowl of the pressure cooker. Put the bolognese sauce on the bottom of the bowl as the first layer; then we lay the sheets of lasagna; cover with béchamel sauce and sprinkle with cheese. The layers are repeated in the same order. Cover the last layer of sheets with béchamel sauce and sprinkle with cheese. Rice mode – 15 minutes.
Lasagna tastes good both hot and cold.

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