The easiest slow-cooker lasagne

Lasagne is by far one of the best comfort foods out there thanks to the delicious mix of rich sauce, tender mince and, of course, plenty of cheese. The only downside is that too often, a good lasagne recipe can be a handful to make.

So, if you’re looking for the cheat’s way to whip up lasagne without skimping on the flavour, you can’t go past this super-simple slow-cooker version that will ensure you are enjoying the exact same signature Italian taste without spending hours in the kitchen. Enjoy!

Ingredients

• 1 tablespoon extra virgin olive oil
• 1kg pork mince (this can be swapped for the meat of your preference though)
• 90g (1/3 cup) tomato paste
• 125ml (1/2 cup) red wine
• 680g jar bolognese pasta sauce
• 250ml (1 cup) chicken style liquid stock
• 1 tablespoon dried oregano leaves
• 250g pkt dried lasagne sheets
• 600ml carton pouring cream
• 3 eggs, lightly whisked
• 300g (3 cups) coarsely grated three cheese mix
• Fresh curly parsley leaves, to serve

Method

1. Heat oil in large frying pan over high heat. Cook mince, while breaking up with wooden spoon, for 10 minutes or until colour has changed. Add tomato paste. Cook, stirring, for 1 minute to coat. Pour in wine. Cook for 1 minute or until wine has evaporated. Add pasta sauce, stock and oregano. Season. Simmer for 10 minutes or until reduced slightly.
2. Meanwhile, add cream and eggs to bowl. Whisk together until well combined. Season well. Stir in 2 cups cheese.
3. Lightly grease bowl of 3.5L slow cooker. Spread thin layer of mince mixture over base. Cover with layer of lasagne sheets, making sure whole surface is covered. Drizzle 1/5 of cream mixture over lasagne sheets. Top with 1/4 of remaining mince mixture. Continue layering with lasagne sheets, cream mixture and mince mixture until all used up, make sure to finish with layer of cream mixture. Sprinkle with remaining 1 cup cheese.
4. Cook on Low for 3 1/2 – 4 hours or until the lasagne sheets are tender and the liquid is mostly absorbed. Carefully remove bowl from the slow cooker. Set aside, covered, for 10-15 minutes to rest. Sprinkle with parsley.