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Slow Cooker Lasagna Recipe
- Prep time: 10 Minutes
- Cook time: 6 Hours & 20 Minutes
- Total time: 6 Hours & 30 Minutes
- Serves: 6
- 2 Tbsp oil
- 500 g (1.1 lb) ground beef
- 1 onion, diced
- 2 tsp garlic, crushed
- 4 Tbsp tomato paste
- 1 kg (2.2 lb) crushed tomatoes
- 1 Tbsp sugar
- 2 tsp oregano
- 2 tsp basil
- 500 g (1.1 lb) lasagna sheets (Oven Ready)
- 2 Tbsp butter
- 2 Tbsp plain flour
- 2 cups milk
- 1 tsp Dijon mustard
- 1 cup grated cheese
- ¼ cup parmesan
- In a frying pan over medium heat, add the oil.
- Once the oil is hot, add the onion & garlic. Cook until the onion is translucent.
- Add the ground beef and cook until browned.
- Add the tomato paste, crushed tomatoes, sugar, oregano, and basil.
- Place to the side.
- Now for the cheese sauce, first melt the butter in a microwaveable bowl. 15 Seconds in the microwave should be more than long enough.
- Add the flour and whisk together. Cook for a further 30 seconds.
- Slowly whisk in the milk, trying to avoid any lumps.
- Cook for 1 & 1/2 minutes. Continue to whisk then cook in the microwave for 30-second intervals until the milk has thickened.
- Whisk in the cheese and mustard. Season with salt & pepper, and place to the side.
Putting it All Together
- In the slow cooker, start with a little bit of the bolognese sauce.
- Add one layer of lasagna sheets, then top this with the bolognese sauce until it covers the sheets. Spoon the cheese sauce on top of the bolognese sauce. It should roughly cover it.
- Repeat until you run out of sauce or lasagna sheets. Make sure you finish off with a cheese layer on top.
- Cook on low for roughly 6 hours.
- Serve & Enjoy.
- You can make this gluten-free by using gluten-free plain flour in the cheese sauce and gluten-free lasagna sheets.
- It might be tempting, but putting the slow cooker on high may result in a burnt lasagna. I recommend keeping it on low for the entire cooking time.
- To avoid scratching your slow cooker, use plastic utensils to cut and remove pieces of the lasagna. I find a flat spatula is very good at doing this.
- If you’re feeling like more vegetables, then I recommend adding some red bell peppers, mushrooms, and even spinach to the bolognese sauce.
- In this particular recipe, I use dried herbs, but fresh always tastes better, so if you can, I recommend using fresh.
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