Classic lasagna in a slow cooker

1. Tomatoes are washed, we make a cross-shaped incision on the surface of the fruit, pour boiling water, remove the skin. Put tomato paste and peeled tomatoes in the blender bowl, grind until smooth.

2. Select the "Multi-cooker" program, set the desired temperature to 160 degrees, pour oil into the bowl of the multivark and spread the minced meat, fry for 5 minutes, then add Italian herbs, salt and pepper, cook for another 5 minutes. We transfer the minced meat to a separate container, add chopped tomatoes to it, mix.

3. Without changing the previously selected program, melt butter in the bowl of the slow cooker, pour flour, cook for about 1 minute, then pour milk with constant stirring, add nutmeg, salt and pepper, continue to cook the sauce for 10 minutes, then pour it into a separate container.

4. Let's assemble the lasagna: lubricate the bowl of the multivark with olive oil, pour a little white bechamel sauce and meat bolognese sauce on the bottom, then spread the lasagna sheets, cover them with a layer of bolognese, sprinkle with pre-grated cheese and grease with bechamel sauce. Thus, we collect all the lasagna, spread the remaining white sauce on top and sprinkle with grated cheese. We cook lasagna for 25 minutes without changing the mode and temperature selected earlier.

After the beep, you can call everyone to the table)

Bon appetit!