Slow Cooker Lasagne
Slow cooker lasagne comes out with deliciously tender mince and soft and tasty pasta. A perfect family slow cooker meal.
Servings: 4 -6 servings
Calories:
Ingredients
For The Mince:
- 1 tbsp olive oil
- 1 onion chopped
- 4 cloves garlic crushed
- 1 kg beef mince
- 2 tbsp. tomato puree
- 800 g passata
- 1 beef stock pot or cube
- 200 ml of red wine optional
- 1 tsp. thyme
- 2 bay leaves
- 2 medium carrots chopped (optional)
- 2 sticks celery chopped (optional)
- Salt and pepper according to taste
For The White Sauce:
- 500 ml milk
- 50 g butter
- 50 g sieved plain flour
- 1/4 tsp. dried nutmeg
- Pinch of salt
- Two to three tbsps of grated parmesan optional
You Will Also Need:
- Dry lasagne sheets
- Grated cheese to sprinkle on top cheddar or parmesan are good options.
If Using Jars:
- 750 g - 1kg mince
- 750 g/800g jar of lasagne tomato sauce
- 700 g/800g jar of lasagne white sauce
- Dry lasagne sheets
- Grated cheese to sprinkle on top cheddar or parmesan are good options
Instructions
If Using Jars:
- Brown the mince in a pan on the hob and stir in the jar of tomato lasagne sauce. Jump to step 7.
If Making Sauces From Scratch:
- Heat the oil in a pan and brown the mince. Once the mince has browned, add the onion, garlic, celery and carrots and stir in.
- Next, stir in the passata, tomato puree, beef stock pot, dried thyme, bay leaves, and, if you are using it, the red wine.
- Leave the mince to simmer while you make the white sauce.
- Melt the butter in a saucepan on the hob.
- Whisk in the sieved flour and cook for around 30 seconds.
- Heat the milk slightly (don’t boil it) before adding it to the butter and flour, and simmer while constantly whisking until it becomes thick. Once lines begin to form in the sauce, it is ready. Optionally, stir in a handful of grated parmesan cheese for a richer flavour.
- Put the first layer, the mince, in the slow cooker.
- Cover with lasagne sheets.
- Add a layer of white sauce, and roughly smooth out over the pasta so all of it is covered.
- *Optional* Sprinkle grated parmesan over each layer.
- Repeat until you run out of ingredients, but make sure the last layer is the cheese/lasagne sauce.
- Cook on low for 4 hours, or 2 hours on high, although taste is improved significantly when cooked on low for longer.
