SLOW COOKER BEEF LASAGNA

Serves 8-10

Cooking time: 6 hours on high 

Ingredients:

• 2 brown onions, finely chopped 

• 3 garlic cloves, finely chopped

• 1kg beef mince 

• 2x 400g tinned tomatoes 

• 3 tablespoons tomato paste 

• 1 tablespoon Italian herbs

• 1.5 cups beef stock 

• Salt and pepper

• 350g - 400g dried lasagna sheets, snapped 

• 6 tablespoons ricotta cheese 

• 1-2 cups grated parmesan 

Top with fresh parsley (optional) 

Method: 

1. To the slow cooker: Add onion, garlic, beef mince, tomato paste, tinned tomatoes, Italian herbs, stock and salt and pepper. Mix all together.

2. Place the lid on and cook for approx. 5 hours on high.

3. 1 hour before serving, remove the lid, add dried lasagna sheets to the slow cooker and ensure they are all covered under liquid. Cook for 1 hour or until lasagna sheets are soft and cooked. 

4. Before serving add dollops of ricotta and parmesan to the slow cooker. Stir well to combine.

5. Serve into bowls, season well and top with chopped parsley.