Slow Cooker Beef Lasagna
Slow Cooker Beef Lasagna
Cooking time: 6 hours on high
Ingredients
- 2 brown onions finely chopped
- 3 cloves garlic finely chopped
- 1 kg beef mince
- 800 g canned diced tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon Italian herbs
- 1 1/2 cups beef stock
- sea salt & cracked black pepper
- 350–400 g lasagna sheets dried, snapped
- 6 tablespoons ricotta cheese
- 1–2 cups parmesan cheese grated
- parsley leaves chopped, optional
Instructions
- To the slow cooker, add the onion, garlic, beef mince, canned tomatoes, tomato paste, Italian herbs, beef stock and salt and pepper. Mix everything together well.
- Place the lid on and cook for about 5 hours on high.
- About 1 hour before serving, remove the lid, add the dried lasagna sheets to the slow cooker and ensure they are all covered under liquid. Cook for a further hour or until the lasagna sheets are soft and cooked.
- Before serving, add the ricotta and parmesan to the slow cooker. Stir well to combine.
- Serve into bowls, season well and top with chopped parsley.
Nutrition
Calories: 620kcalCarbohydrates: 64gProtein: 33gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 82mgSodium: 403mgPotassium: 731mgFiber: 4gSugar: 6gVitamin A: 287IUVitamin C: 7mgCalcium: 204mgIron: 4mg
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