Method (click to mark as completed)
Preparation time: 30 minutes
Cooking time: 2.5 hours
- 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.
- 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.
- 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.
- 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)