Slow Cooker Beef Lasagna
Cooking time: 6 hours on high
Servings 10
Calories 620
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 dried
- 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.2 brown onions, 3 cloves garlic, 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
- 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 1 hour or until the lasagna sheets are soft and cooked.350–400 g lasagna sheets
- Before serving, add the ricotta and parmesan to the slow cooker. Stir well to combine.6 tablespoons ricotta cheese, 1–2 cups parmesan cheese
- Serve into bowls, season well and top with chopped parsley.parsley leaves