Traditional Lasagne in the Ninja Multi-Cooker: A Classic Made Simple
Layered pasta, rich ragu, and creamy béchamel bring back memories of family dinners and big, comforting meals. Making a traditional lasagne might sound tricky, but using a Ninja multicooker actually keeps everything straightforward and stress free. No juggling between stovetop and oven. Just set it once and let your Ninja do the work. I’ve tried a bunch of lasagne recipes over the years, and this method has saved me a lot of clean up time while still keeping all those familiar, comforting flavours.
Besides being easy, this lasagne is great for feeding hungry crowds or prepping meals ahead. Everything cooks in one pot and you’ll end up with those well loved cheesy layers and perfectly cooked pasta, right from your multicooker. In fact, it’s become my go-to recipe when friends or family drop in and I want something homemade but with minimum fuss. And, if you’re new to using a Ninja multicooker, this recipe is a perfect way to get a feel for just how handy it can be for classic comfort food.
Why Making Lasagne in a Ninja Multi-Cooker is Worth It
- No separate pans needed. The whole thing goes into the multicooker, which means less mess and fewer dishes.
- Perfect results every time. The even, steady heat keeps the noodles from drying out and helps flavours blend beautifully for richer taste.
- Great for busy nights. You can prep in advance and let it cook while you handle other things around the house, freeing up your evening.
- Classic taste, modern method. This recipe sticks to traditional flavours, just in a more convenient package.
- Flexible for what you have. You can swap in different cheeses, use veggie add-ins, or tweak the meat sauce as you like. The method stays easy.
Ingredients for Classic Lasagne
Gather up these pantry basics and you’re ready to start:
- 9-12 dried lasagne noodles (no pre-cooking required)
- 500g ground beef (or half beef, half pork for richer flavour)
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- 700ml jar or can of tomato passata
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt and 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 400ml milk
- 2 tablespoons plain flour
- 2 tablespoons unsalted butter
- 1/4 teaspoon ground nutmeg
- 150g grated mozzarella
- 50g grated Parmesan
- Optional: a handful of spinach or zucchini (courgette) slices to sneak in some veg or step up the nutrition.
How to Cook Traditional Lasagne in a Ninja Multi-Cooker
1. Make the Meat Sauce
Select the sauté/sear function on your Ninja multicooker. Pour in the olive oil, then add the onion. Cook for about 3 minutes until soft, then toss in the garlic and ground meat. Keep stirring until the meat is browned and crumbly.
Stir in the tomato paste, passata, oregano, basil, salt, and pepper. Let the sauce simmer for about 5 minutes, letting it thicken slightly. Remove the sauce and set it aside. You’ll use the same pot for the next steps, saving even more on clean up.
2. Whip Up Quick Béchamel
Add butter to the clean multicooker pot using the sauté function again. When melted, sprinkle in flour and stir for about a minute until the mix bubbles gently. Slowly add milk, whisking as you go. After 3-5 minutes, the mix turns into a smooth, thick sauce. Add a pinch of nutmeg for a subtle hint of flavour.
3. Assemble the Lasagne
Start with a thin layer of meat sauce on the bottom to keep noodles from sticking. Place lasagne noodles in a single layer (breaking to fit as needed), then add a generous scoop of meat sauce and a drizzle of béchamel. Sprinkle on mozzarella and a little Parmesan. Repeat these layers—noodles, meat sauce, béchamel, cheese—until everything’s used up, finishing with plenty of cheese on top.
4. Cook in the Ninja
Switch to the bake or slow cook function (depending on your Ninja model). For bake, set to 160°C (320°F) and cook for about 40-50 minutes with the lid on, or slow cook on high for about 2.5 to 3 hours. You’ll know it’s ready when the top is golden and bubbling, and a fork slides easily through all the layers.
5. Rest, Then Slice
Let the lasagne rest in the cooker for 10-15 minutes before slicing. This lets the layers set up so you get neat, photo-worthy slices instead of a soupy mess.
Tasty Tips & Variations
- Swap in turkey or plant based mince for a lighter take on the classic.
- Add chili flakes for subtle heat or fresh basil after cooking for a fragrant kick; even a bit of pesto works well for extra depth.
- Try swapping béchamel with ricotta mixed with an egg and a dash of nutmeg to change up the texture and flavour.
- Add extra veggies—finery.
- Leftover lasagne slices freeze really well and can be reheated on the Ninja’s steam or bake setting; perfect for future meals.
- For a crispy top, remove the lid for the last 5-10 minutes on bake to let it brown up.
- You can also cut down on red meat and blend in lentils with the ragu; they add a heartiness and extra nutrition without changing the taste too much.
Frequently Asked Questions
Can I use fresh pasta sheets in the Ninja multicooker?
Yes! Fresh pasta cooks even faster and gets super tender. Just trim or layer as needed to fit the pot without overlapping too much.
Do I need to precook the noodles?
Dry lasagne noodles soften perfectly with the sauce in the multicooker, so no boiling required at all.
How should I store leftovers?
Store any extras in an airtight container in the fridge for up to 3 days, or freeze for longer. When ready to eat, pop a slice back into the cooker on the bake or steam function until heated through and hot in the centre.
Lasagne Night Made Easy
There’s just something really satisfying about pulling a hot, homemade lasagne from the multicooker. Especially when you get all that classic flavour without a pile of dirty dishes or a hot kitchen. If you give this traditional recipe a shot in your Ninja, let me know how it worked out or if you threw in any tasty extras. Enjoy that melty, saucy goodness and make lasagne night something to look forward to again!