Easy Slow-Cooker Lasagne

6
Servings
30m
Prep Time
265m
Cook Time
4h 55m
Ready In


"From our Saturday newspaper The West Australian (formerly The Weekend West)."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (580.6 g)
  • Calories 1319.2
  • Total Fat - 86.3 g
  • Saturated Fat - 28 g
  • Cholesterol - 552.2 mg
  • Sodium - 1198 mg
  • Total Carbohydrate - 94.5 g
  • Dietary Fiber - 7 g
  • Sugars - 50.2 g
  • Protein - 49.5 g
  • Calcium - 752.7 mg
  • Iron - 7 mg
  • Vitamin C - 13.7 mg
  • Thiamin - 0.5 mg

Step 1

Heat the oil in a large frying pan over high heat and cook the mince, stirring with a wooden spoon to break up any lumps, for 10 minutes or until the mince changes colour and then add the tomato paste and cook, stirring, for 1 minute to coat and now add the wine and cook for 1 minute or until the wine evaporates, add the pasta sauce, stock and oregano and season and simmer for 10 minutes or until reduced slightly.

Step 2

Meanwhile, whisk the cream and eggs in a bowl until well combined, season and stir in 2 cups cheese.

Step 3

Grease the insert of a 3.5 litre slow cooker and spread a thin layer of the mince mixture over the base of the insert and then cover with a layer of lasagne sheets, breaking the sheets to fit, if necessary, darizzle one-fifth of the cream mixture over the lasagne sheets and top with one-quarter of the remaining mince mixture. Continue layering with remaining lasagne sheets, cream mixture and mince mixture, finishing with a layer of cream mixture and sprinkle with remaining 1 cup cheese.

Step 4

Cook on Low for 3 1/2 - 4 hours or until the lasagne sheets are tender and the liquid is mostly absorbed.

Step 5

Carefully remove the insert from the slow cooker and set aside, covered, for 10-15 minutes to rest and then sprinkle with parsley.

Step 6

TIP - The lasagne sheets can be broken up into smaller pieces to fit into the slow cooker and it doesn’t matter if the pieces overlap.

Tips & Variations


No special items needed.

Related