to fit smaller rice cookers.
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Rice Cooker Lasagna
For the white sauce:
2 tblsp butter
2 tblsp flour
4 cups whole milk
1/2 cup Parmesan cheese, grated
1/4 tsp nutmeg
For the lasagna:
2 cups meat sauce
10 lasagna sheets, uncooked
10 oz ricotta cheese
3/4 cup Parmesan cheese, grated
3/4 cup mozzarella cheese, grated
1 tsp olive oil
To make the white sauce: Using Sauté-Then-Simmer™, melt the butter and add flour to form a thick paste. Let cook for 2 minutes or until bubbles form. Slowly add the milk and whisk as you go. Let the sauce cook until it thickens. Add cheese and nutmeg, transfer to a bowl and set aside.
To make the lasagna: Coat your inner pot with olive oil. Sprinkle 1/4 cup mozzarella and Parmesan cheese on top. Add 1/2 cup of white sauce on top of cheese. Layer with 1/2 cup of meat sauce and a third of the ricotta cheese and top with two lasagna sheets, broken in half to make sure all sauce and cheese are covered. Repeat each layer 3 or 4 more times. Top the last layer with remaining mozzarella and Parmesan cheese.
Close the lid and set to Sauté-Then-Simmer™. Let cook until the rice cooker beeps, 45 min or so. Let lasagna rest for an additional 15 minutes before serving.
To serve cut into wedges and invert on a plate.