Ingredients
2 tbsp olive oil
2 brown onions
diced
2 cloves garlic
crushed
1kg minced beef
2 140g tubs tomato paste
700g passata
tomato cooking sauce
2 400g tins diced tomatoes
2 tbsp Italian dried herbs
3 cups water
250g low-fat cottage cheese
1 tub
250g parmesan cheese
grated
350g mozzarella cheese
250g for mix + 100g for top layer, grated
250g instant lasagne sheets
1 pkt, large
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 Frying pan
- 1 Slow cooker
- 1 Mixing bowl
- 1 Wooden spoon
Instructions
- In a frying pan, heat the oil and add the onions and garlic. Fry until the onions are translucent and then add the mince.
- Brown the mince and add the tomato paste, cooking for 2 minutes. Add the passata, tomatoes, herbs and water, and stir to mix well.
- In a separate bowl, mix the cottage cheese, parmesan, and 250g of mozzarella together.
- Spoon a few tablespoons of the meat sauce over the base of your slow cooker. Layer lasagne sheets over the sauce (break them to fit if necessary) and then crumble one quarter of the cheese mix over the sheets.
- Repeat layering – sauce, lasagne sheets, cheese – and end with a layer of meat sauce.
- Cook in the slow cooker on low for 4-6 hours.
- Twenty minutes before cooking is complete, sprinkle over the additional 100g of mozzarella cheese and replace lid.
- Serve with salad and garlic bread.
Notes
Tip
You may need to break the lasagne sheets up to fit them into your slow cooker.
Tip
Add a sprinkle of nutmeg to the cheese mixture for a hint of bechamel flavour.
Tip
The sauce may seem thin initially, but the pasta will absorb the excess liquid.
Variation
Chicken lasagne: Use chicken mince instead of beef.
Variation
Vegetarian: Replace beef with roasted pumpkin, garlic, and ricotta.
Variation
Lamb: Use lamb mince and ricotta for a different flavor profile.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
