Slow Cooker: Lasagne

I’m afraid I didn’t take any photographs of this lasagne as I was making it, bit of a fail on my part but I’ve had a couple of people ask me for the recipe so you’ll just have to use your imaginations.  I’ll give you a bit of help…it looks exactly like every other lasagne you’ve ever had.  Simple!

The difference between a store bought lasagne and a slow cooked lasagne is, quite simply, the taste.  This lasagne was the nicest I have ever eaten.  That’s probably why I forgot to take a photo, it was all gobbled up before I remembered!

I made my own white sauce to go with this, but you could just as easily use a jar if you wanted to get it made quickly. 

500g mince
1-2 tins of 400g tinned tomatoes (I used one but could possibly have got away with two for a bit more sauce)
2 cloves of garlic (crushed)
1 onion
1 red pepper
2 sticks of celery
1 beef stock cube
1 tbsp worcestershire sauce
1tbsp dried mixed herbs
Pasta/Lasagne sheets
Cheese (grated)

Chop the onions, celery and pepper.  Fry the onions, celery and garlic until softened.  Add the mince and fry until brown.  Add the pepper, tinned tomatoes, herbs, worcestershire sauce and one crumbled beef stock cube and leave to simmer gently whilst you make up your white sauce.

For the white sauce:
40g butter
40g plain flour
1pt milk

Melt the butter in a saucepan on a low heat.  Stir in the flour until you have formed a paste.  Gradually add the milk in, stirring continually.  Bring to the boil and whisk until your sauce begins to thicken.  You can add some cheese in if you want but I’m not a big fan so usually leave this step out.

For the lasagne:

Begin layering up the lasagne in your slow cooker; start with your mince mixture, place lasagne sheets on top, drizzle with white sauce and grate some cheese over. Repeat until you are out of mixture.  I was able to create three layers but it would depend on how much you used on each layer.  Go for two layers if you want a chunkier lasagne.  

Cook on low for 5 hours.

Serve with green vegetables/garlic bread/whatever takes your fancy 🙂



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