Easy Slow-Cooker Lasagne
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When it comes to fuss-free meals, nothing beats a slow-cooked dish. It may sound too good to be true, but heavenly dishes can be achieved with minimal effort. And this easy Slow-Cooker Lasagne recipe is no exception. Lasagne has been a long-time favourite among Aussies of all ages – and understandably so! Not only is it simple and scrumptious, but the ingredients are surprisingly affordable as well. So, you better make a run for your slow cooker, members, as we have a strong feeling you’ll be making this dish often.
Ingredients:
1. A tbsp of extra virgin olive oil
2. A kg of veal mince
3. 90g of tomato paste
4. Half a cup of red wine
5. A jar of bolognese pasta sauce
6. A cup of chicken stock
7. A tbsp of dried oregano leaves
8. 250g of dried lasagne sheets
9. 600ml of pouring cream
10. Three eggs, lightly whisked
11. Three cups of coarsely grated three-cheese mix
12. Fresh curly parsley leaves, to serve
Heat some extra virgin olive oil in a large frying pan over high heat. Add the mince, stirring with a wooden spoon to break up any lumps. Let it cook for 10 minutes or until the mince changes colour.
After that, add the red wine and cook for a minute or until it evaporates. Pour in the bolognese pasta sauce and chicken stock before adding the dried oregano leaves. Let the sauce simmer for 10 minutes or until reduced slightly, and then season with salt and pepper.
Meanwhile, whisk the cream and eggs in a bowl until well combined. Stir in two cups of cheese.
Once the sauce is cooked, grease the insert of a 3.5L slow cooker. Spread a thin layer of the sauce over the base of the insert. Cover with a layer of lasagne sheets and don’t be afraid to break the sheets if it doesn’t fit.
Drizzle one-fifth of the cream mixture over the lasagne sheets and top with a quarter of the remaining mince mixture. Continue layering until all the lasagne sheets, sauce, and cream mixture has been used. Top it all off with the remaining cup of cheese.
Cook on low for 3.5 to 4 hours, or until the lasagne sheets are tender and most of the liquid has been absorbed. Carefully remove the insert from the slow cooker and set it aside, covered, for 10 to 15 minutes to rest. Sprinkle with fresh curly parsley leaves, and serve.
Source: Taste
Ingredients:
1. A tbsp of extra virgin olive oil
2. A kg of veal mince
3. 90g of tomato paste
4. Half a cup of red wine
5. A jar of bolognese pasta sauce
6. A cup of chicken stock
7. A tbsp of dried oregano leaves
8. 250g of dried lasagne sheets
9. 600ml of pouring cream
10. Three eggs, lightly whisked
11. Three cups of coarsely grated three-cheese mix
12. Fresh curly parsley leaves, to serve
Heat some extra virgin olive oil in a large frying pan over high heat. Add the mince, stirring with a wooden spoon to break up any lumps. Let it cook for 10 minutes or until the mince changes colour.
After that, add the red wine and cook for a minute or until it evaporates. Pour in the bolognese pasta sauce and chicken stock before adding the dried oregano leaves. Let the sauce simmer for 10 minutes or until reduced slightly, and then season with salt and pepper.
Meanwhile, whisk the cream and eggs in a bowl until well combined. Stir in two cups of cheese.
Once the sauce is cooked, grease the insert of a 3.5L slow cooker. Spread a thin layer of the sauce over the base of the insert. Cover with a layer of lasagne sheets and don’t be afraid to break the sheets if it doesn’t fit.
Drizzle one-fifth of the cream mixture over the lasagne sheets and top with a quarter of the remaining mince mixture. Continue layering until all the lasagne sheets, sauce, and cream mixture has been used. Top it all off with the remaining cup of cheese.
Cook on low for 3.5 to 4 hours, or until the lasagne sheets are tender and most of the liquid has been absorbed. Carefully remove the insert from the slow cooker and set it aside, covered, for 10 to 15 minutes to rest. Sprinkle with fresh curly parsley leaves, and serve.
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