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Slow-cooker simply delicious lasagne

Slow-cooker simply delicious lasagne

10
Points®
Total Time
4 hr 55 min
Prep
35 min
Cook
4 hr 20 min
Serves
8
Difficulty
Easy

Ingredients

Mushrooms

500 g, button, sliced

Baby spinach

270 g, leaves

Extra lean beef mince, raw

750 g

Onion

1 small, chopped

Garlic

2 clove(s), large, crushed

Canned diced tomatoes

1 400g can, (1 x 400g can)

Tomato puree

1 can(s), (1 x 410g can)

Dried oregano

1 tsp

Dried chilli flakes

¼ tsp

Reduced-fat ricotta cheese

1½ cup(s), (360g)

Light mozzarella cheese

1 cup(s), grated, (120g), grated

Grated parmesan cheese

¼ cup(s), (20g)

Fresh basil

½ cup(s), leaves, thinly sliced

Wholemeal lasagne sheet

6 individual

Oil spray

2 x 3 second spray(s)

Instructions

  1. Spray a large non-stick frying pan with oil and heat over medium heat. Cook mushrooms, stirring, for 6 minutes or until golden. Add spinach in batches. Season with salt and cook until just wilted. Transfer spinach mixture to a sieve and stand over a large bowl. Discard liquid.
  2. Lightly spray same pan with oil and heat over medium heat. Cook beef, onion and garlic, stirring to break up lumps, for 5 minutes or until mince is browned. Stir in diced tomatoes, tomato puree, oregano and chilli flakes. Season with salt and pepper. Simmer for 5 minutes.
  3. Meanwhile, combine ricotta, 1/2 cup (60g) mozzarella, 1½ tablespoons parmesan and ¼ cup basil in a medium bowl.
  4. Spread one-third of beef mixture in the base of a 4.5 litre (18-cup) slow cooker. Break 3 pasta sheets in half and arrange over beef, breaking to fit as needed. Scatter one-third of mushroom mixture over pasta and top with half the ricotta mixture. Repeat with a layer of half of the remaining beef and remaining 3 pasta sheets. Top with remaining mushrooms, ricotta, beef and mushrooms.
  5. Cook, covered, on low for 4 hours or until pasta is tender when pierced with a knife. Uncover and turn off slow cooker. Sprinkle remaining mozzarella and parmesan over lasagne. Cover and set aside for 10 minutes or until cheese is melted. Sprinkle with remaining basil to serve

Notes

TIP: You can make the mushroom mixture and beef mixture up to 1 day ahead. To keep the cooking time the same, be sure to take them out of the refrigerator about 1 hour before assembling the lasagne.

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