Rice Cooker Lasagna
Listed ingredient measurements may need to be halved
to fit smaller rice cookers.

Add a Review!

My Aroma members only. Click to Join or Login.

Facebook Twitter Pinterest Google+ Instagram Email Print This

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.

Go to Aroma Home Page