My great friend Katy gave me a recipe not so long back for lasagne made in the slow cooker. I’d never attempted anything like this in the slow cooker so I was keen to give it a try. Yesterday was perfect – we were heading out for Halloween trick or treating and I really wanted dinner ready when we returned.
Of course – when I checked the recipe I didn’t have most of the ingredients so I had to do a little improvising. Here’s the final recipe that I used…including substituting the beef mince for my devine Silverwood Organics lamb mince (have you ordered yours yet???).
Slow Cooked Lasagne
2 cloves garlic
1 x 400g can whole peeled tomatoes
1 x 400g can spicy tomato soup
500g organic lamb mince
1 whole carrot
fresh herbs (rosemary, parsley, chives, oregano)
1 cup hot water
250g small lasagne sheets
2 tsp cornflour
1 large egg
¾ cup milk, sour cream or mixture
1 cup grated tasty cheese
Turn the slow cooker on to HIGH to preheat and coat the bowl with non-stick spray.
Put the garlic, carrot, capsicum, zucchini, (I peel mine so the kids don’t notice it in there!) and fresh herbs into the food processor and wizz until finely chopped. Add canned tomatoes and wizz again. Combine these vegetables with the mince, canned soup and hot water. Mix well to combine.
Spread one third of the meat mixture evenly over the bottom of the slow cooker bowl. Place half the lasagne sheets over the meat. Repeat the layering with another 1/3 of the meat mixture, the remaining pasta then cover with the remaining meat mixture.
To make the topping, mix together the cornflour, egg, milk/cream and cheese. Pour this over everything in the slow cooker and sprinkle with paprika (optional).
Turn the slow cooker to LOW and cook for 8-9 hours.
The verdict: absolutely delicious. Not quite the same texture as traditional lasagne but really beautiful. The house was filled with the most amazing smell when we arrived home from trick or treating. And everyone’s plate was empty at the end of the meal (despite all of the lollies that had been gobbled up on the way home!).
Thank you Katy for sharing your fabulous recipe – I’ll have to make sure I have all of the right ingredients next time!