Slow cooker lasagne

Healthy winter recipe for 4 people, takes only 20 mins; recipe has rapeseed oil, onion, celery stick, carrot, garlic clove, beef, chopped tomatoes, tomato puree, vegetable bouillon, balsamic vinegar, thyme leaves, lasagne, milk, flour, bay leaf, nutmeg and parmesan.

Slow cooker lasagne

Slow cooker lasagne

Recipe by Chef Soomro Course: Healthy winter
Servings

4

servings
Prep time

15 mins

Ingredients

  • Rapeseed Oil: 2 tsp rapeseed oil
  • Onion: 2 onions, finely chopped
  • Celery Stick: 4 celery sticks (about 175g), finely diced
  • Carrot: 4 carrots (320g), finely diced
  • Garlic Clove: 2 garlic cloves, chopped
  • Beef: 400g lean (5% fat) mince beef
  • Chopped Tomatoes: 400g can chopped tomatoes
  • Tomato Puree: 2 tbsp tomato puree
  • Vegetable Bouillon: 2 tsp vegetable bouillon
  • Balsamic Vinegar: 1 tbsp balsamic vinegar
  • Thyme Leaves: 1 tbsp fresh thyme leaves
  • Lasagne: 6 wholewheat lasagne sheets (105g)
  • Milk: 400ml whole milk
  • Flour: 50g wholemeal flour
  • Bay Leaf: 1 bay leaf
  • Nutmeg: generous grating of nutmeg
  • Parmesan: 15g finely grated parmesan

Directions

  1. Heat theslow cookerif necessary. Heat the oil in a large non-stick pan and fry the onions, celery, carrots and garlic for 5-10 mins, stirring frequently until softened and starting to colour. Tip in the meat and break it down with a wooden spoon, stirring until it browns. Pour in the tomatoes with a quarter of a can of water, the tomato puree, bouillon, balsamic vinegar, thyme and plenty of black pepper, return to the boil and cook for 5 mins more.
  2. Spoon half the mince in the slow cooker and top with half the lasagne, breaking it where necessary so it covers as much of the meat layer as possible. Top with the rest of the meat, and then another layer of the lasagne. Cover and cook on Low while you make the sauce.
  3. Tip the milk and flour into a pan with the bay leaf and nutmeg and cook on the hob, whisking continuously until thickened. Carry on cooking for a few mins to cook the flour. Remove the bay leaf and stir in the cheese. Pour onto the pasta and spread out with aspatula, then cover and cook for 3 hours until the meat is cooked and the pasta is tender. Allow to settle for 10 mins before serving with salad.