Slow Cooked Lasagna! What?! Your favourite winter warmer just got easier.
Prep time: 10 mins | Cook time: 3.5-4 hours | Serves: 4-6
What you will need:
- 1 Tbsp EVOO (Extra Virgin Olive Oil)
- 1kg Veal mince
- Salt & Pepper
- 1/3 Cup tomato paste
- 1/2 Cup red wine
- 680ml Bolognese sauce
- 1 Tbsp dried oregano
- Fresh lasagna sheets
- 600ml Pouring cream
- 3x Eggs, lightly whisked
- 3 Cups of grated cheese
Method
- Grease up your slow cooker with some EVOO and set aside
- Heat up EVOO in a pan and add the mince to brown it, add some salt and pepper and break it up with a wooden spoon as you go and
- Once the mince has browned up, add the tomato paste, red wine, oregano and bolognese sauce and stir until combined, let it simmer for 5 mins
- While the sauce is simmering, add the pouring cream and eggs to a bowl and whisk to combine, then stir through 2 cups of the cheese and set aside
- Now we start layering the lasagna in the slow cooker by spreading a thin layer of the bolognese sauce on the bottom, top it with a layer of lasagna sheets and then a layer of the cream mixture on top of that. Repeat the layering process until you run out of mixture
- Sprinkle the reserved cheese over the top and set your slow cooker to cook for 3 hours on a low setting
- Serve with a side of salad and enjoy!
