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.
250gabout 3-4 cups small lasagne shapes or long lasagne strips
Topping
2tspcornflour
1large egg
¾cupmilksour cream, or a mixture
1cupgrated tasty cheese
paprikaoptional
Instructions
Turn your crock pot or slowcooker on to HIGH to preheat and coat the bowl with non-stick oil 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 pasta 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.)
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.
Notes
This crockpot lasagne recipe is cooked in a 4.5 litre oval slow cooker, which ends up about 4-5cm deep.