Beef Lasagne


Slow Cooker


  • 10 fresh lasagne sheets
  • 2tbs extra virgin olive oil
  • 20g butter
  • 1 large onion, chopped finely
  • 1 large clove garlic, crushed
  • 1 bay leaf
  • 1 cup fresh parsley, chopped
  • 500g mince
  • 1 tbs dried oregano
  • Salt and pepper to taste
  • Freshly ground black pepper to taste
  • 4tbs tomato paste
  • olive oil spray for greasing

For the cheese sauce:

  • 25g butter
  • 25g flour
  • 300ml milk
  • Salt & pepper to taste
  • 100g grated cheddar cheese
  • Shredded parmesan cheese

Method (click to mark as completed)

Serves 8

Preparation time: 30 minutes

Cooking time: 2.5 hours

  1. Heat the oil in a frying pan and cook the meat in batches, until well browned. Add the tomato paste, garlic and red wine, stirring to deglaze the pan. When the wine has reduced by half, add the stock, tinned tomatoes and herbs. Simmer 15 minutes. Season with salt and pepper and remove from heat.
  2. For the cheese sauce: melt the butter in a saucepan over medium heat. Add the flour and cook 1 minute, then whisk in the milk and half the cheddar cheese. Stir until thickened. Remove from heat.
  3. To assemble the lasagne: add ½ cup meat sauce to the slow cooker bowl. Cover with one third lasagne sheets, then half the meat sauce, cheese sauce and parmesan. Add another layer of lasagne sheets, then remaining meat sauce, lasagne sheets and cheese sauce. Top with remaining cheddar and parmesan.
  4. Cover with the lid and cook on high for 1.5 hours, or on low for 2.5 hours. Serve hot.

Completed steps (click to remove last step)