Lazy lasagne in the crockpot
This is a variant of one of Alison Holst’s most popular recipes. It’s almost too good to be true – a lasagne with no precooking, just a little assembly. A lasagne cooked to perfection and so easy in the crockpot.
2 cloves garlic, peeled and chopped (or 2 tsp pre-crushed garlic)
1 x 400g can Watties Pick of the Crop Italian Style tomatoes
1 x 45g pkt Maggi Tomato & Basil soup mix
500g Prime Beef Mince
¼ cup tomato paste
1 tsp each dried basil and oreganum
2 tsp instant beef stock
1 cup hot water
250g (about 3-4 cups) small lasagne shapes or long lasagne strips
2 tsp cornflour
1 large egg
3/4 cup milk, sour cream, or a mixture
1 cup grated tasty cheese
Turn your crock pot or slowcooker on to HIGH to preheat and coat the bowl with non-stick spray.
Put the garlic and tomatoes (with any juice) into a food processor or large bowl and process or mash with a fork to break up the tomatoes. Add the soup mix, minced beef, tomato paste, herbs, stock and water, then process or mix until well combined.
Spread one third of the meat mixture evenly over the bottom of the slow cooker bowl. Place half the lasagne noodles over the meat. Repeat the layering with another 1/3 of the meat mixture, the remaining pasta then cover with the remaining meat mixture. (You may like to keep a bit more than a third of the meat mixture for the top layer.)
The Crockpot Lasagne Topping:
To make the topping, mix together the cornflour, egg, milk (and/or sour cream) and cheese. Pour this over everything in the slow cooker and sprinkle with paprika (if using).
Turn your crockpot or slow cooker back to LOW and cook for 8-9 hours.
Serve with a green salad or cooked vegetables and garlic bread.
Please note: This crockpot lasagne recipe is cooked in a 4.5 litre oval slow cooker, which ends up about 4-5cm deep.
If you would like to cook this lasagne conventionally in your oven:
Assemble the ‘filling’ in the same way, layering the mixture into a non-stick sprayed 25x30cm lasagne dish. Cover with foil and place in a oven preheated to 180 degrees Celcius and bake for 50 minutes. Remove the foil and pour on the topping mixture, then bake uncovered for a further 10 minutes. Remove from your oven and let stand 15 minutes before serving – just a enough time to make a luscious leafy green salad.