Description
This comforting Easy slow cooker lasagne is made entirely in one pot, with no pre-frying needed. Featuring tender beef, a rich tomato sauce with balsamic vinegar, herbs, and spices, and a creamy, cheesy finish with cottage cheese, cheddar, and mozzarella. Easy to prepare and incredibly satisfying.
Syn-free (1 Healthy Extra A per portion)
Ingredients
500g (1lb 2oz) lean minced beef (less than 5 per cent fat)
400g (14oz) can of chopped tomatoes
500ml (18fl oz) tomato passata
2 tablespoons tomato purée
1 tablespoon balsamic vinegar
2 carrots, peeled and grated
2 teaspoons garlic granules
2 teaspoons onion granules
1 teaspoon sweet paprika
1 tablespoon dried oregano, plus extra for sprinkling
1 beef stock cube
6 lasagne sheets
300g (10½oz) fat-free cottage cheese
105g (3¾oz) Cheddar cheese, grated
125g (4½oz) mozzarella cheese, torn
salt and pepper
curly parsley leaves, to serve
Instructions
1. In a large bowl, mix the minced beef, chopped tomatoes, passata, tomato purée, balsamic vinegar, carrots, garlic granules, onion granules, paprika and oregano together, breaking up the minced beef so there are no large chunks and it’s well combined with the sauce. Crush the beef stock cube and sprinkle in, and season with salt and pepper before stirring again.
2. Spoon one-third of the meat mixture into the slow-cooker pot, then cover with 2 lasagne sheets (break these up to fit them to your pot). Spread over one-third of the cottage cheese to cover the lasagne sheets and one-third of the Cheddar. Repeat this twice more so you have 3 layers. On the top layer, break up the mozzarella to cover and sprinkle over a little extra oregano.
3. Turn the slow-cooker to low, and cook for 4–5 hours. If you would like the cheese to be browned on top before serving, just pop the pot under a hot grill for a few minutes.
4. Serve scattered with curly parsley.
Notes
To cook this in a regular oven, preheat the oven to 170°C/150°C fan (340°F), Gas Mark 3½. Follow steps 1 and 2, but layer the lasagne in a medium or large casserole dish with a lid. Bake with the lid on for 2 hours. Serve as in step 4.
I recommend sticking to the low setting for this one to be perfect, as it doesn’t work so well on high.
- Prep Time: 5 minutes
- Cook Time: 4-5 hours on low
- Category: Slow-cooker
- Method: Easy
- Cuisine: Italian