Pressure Cooker Lasagna with Creamy Bechamel

Описание: In this mouthwatering cooking tutorial, join me as I whip up a delectable lasagna using the Crockpot Express pressure cooker. From layering tender pasta sheets to creating a luscious bechamel sauce, this recipe is a game-changer for busy home cooks. Whether you’re a seasoned chef or a kitchen novice, you’ll love the simplicity and flavor of this comforting dish.

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Links

Crockpot Express - https://amzn.to/493DlcA

Worktop Saver - https://amzn.to/3KXzbcF

Crockpot Express Turbo - https://amzn.to/4cqAUE0

Springform Tin - https://amzn.eu/d/0l21qza

Silicone gloves - https://amzn.to/4comILG

Silicone sling - https://amzn.to/3ILWuFj

E-Salt & Pepper grinders - https://amzn.to/3vkvr0E

Measuring Spoons & Cups - https://amzn.to/493SLNV

Small Glass Bowls - https://amzn.to/3vogydR

Hand Blender - https://amzn.to/4coSCHM

Lasagne
Ingredients
CHEESE LAYER
• 250g (1 cup) Ricotta cheese
• 2 whole eggs
• 85g (3/4 cup) mozzarella cheese, shredded
• 1/2 tsp Fennel Seeds
• 1 tsp Oregano
• 1 tsp Thyme
• 1/2 tsp Italian Seasoning
• 1/2 tsp salt
• 1/2 tsp pepper
MEAT LAYER
• 1 Diced White onion
• 500g (1 lb) ground beef
• 1 Tbsp minced garlic, (frozen cube defrosted).
• 400ml 14 oz spaghetti sauce (Passata)
• 1 package (no boil) fresh lasagna sheets
BÉCHAMEL SAUCE
• 65g (1/4 cup) melted unsalted butter
• 30g (1/4 cup) all-purpose flour
• 400ml (3/4 pint) milk
• 2 egg whites
• 2 egg yolks (optional)
• 1/2 tsp of grated nutmeg
• 1/2 tsp of ground pepper.
• Garnish
• 3 Tbsp breadcrumbs

Instructions
1. To make the cheese layer, mix all cheese sauce ingredients into a small bowl. Set aside.
2. To make meat layer, brown beef on Saute Mode
until no longer pink.
3. Add in the onion, minced garlic and stir to combine evenly, transfer into a small bowl and set aside.
4. Clean and dry pot, (or use 2nd pot) for the Béchamel
5. select sauté mode and add Milk, bay leaves, nutmeg, pepper and pre melted butter into the pot and simmer for a couple of minutes.
6. Remove the bay leaves and add flour, egg and cheese, then whisk until a creamy consistency.
Transfer to a bowl or jug.
7. To assemble lasagna, spray your springform pan with olive oil cooking spray.
8. Layer the bottom of your pan with 2 layers of pasta, halved to fit pan.
9. Cover with 1/3rd pasta sauce.
10. Spread 1/3rd the meat mixture on top of sauce, pressing down slightly.
11. Spread 1/3rd of the cheese layer evenly over meat.
12. Repeat layer process using up remaining meat/ cheese mixture.
13.Add 1 final layer of pasta and cover using spatula to scrape out remaining filling.
14. Pot. 1 1/2 cups water into the bottom of your
15. Place the springform pan on a sling and use the handles to lower it into the pan.
16. Place the lid securely on and ensure valve is in sealing position.
17.Cook manual, high pressure for 25 minutes.
18. Do a quick release and once pin drops, open lid and remove.
19. Top with breadcrumbs and pour over Béchamel sauce, then place back in and cook on manual mode for a further 2-3 minutes.
20.Place in a pyrex baking dish and leave for 2 minutes to rest.
21. Remove springform sides of pan and slice to desired size, for serving.

Tinestamps
00:01 Intro
02:25 Cheese Sauce
03:41 Meat Filling
05:52 Layering Lasagne
09:35 Pressure Cooking Lasagne
10:41 Béchamel Sauce
10:17 De-Pressurise
13:33 Removing Lasagne
13:53 Topping with Bechemel
14:41 Pressure Cooking Topping
15:25 De-Pressurise
15:27 Transferring Lasagne
15:43 Preparing Cooked Lasagne
16:15 Plating up Lasagne
16:41 Tasting
16:25 Outro