You read that right, this flavoursome favourite can be made in the slow cooker. If you are someone who believes lasagne is always better after a night in the fridge, this recipe will have you jumping for joy. Due to the long cook time, somehow that overnight fridge flavour-baking happens, and it’s already at peak taste when you serve it up fresh. Yummo!
- 500g mince
- 1 medium brown onion, chopped
- 1 tin mushrooms in Diane sauce
- 300g baby spinach
- 3 tomatoes, chopped roughly
- 1/2 teaspoon garlic powder
- 1 jar spaghetti sauce
- 1/2 teaspoon ground oregano
- 12 lasagne sheets
- 1 cottage cheese carton, 340g
- 300g parmesan cheese, grated
- 300g mozzarella cheese, shredded
- Salad or crusty bread to serve with
- Brown the beef and the onion. Add the tin of mushrooms, spinach, roughly chopped tomatoes, garlic, spaghetti sauce and oregano, and cook while stirring until vegetables look soft. Spray the slow cooker with oil.
- Add a layer of meat sauce, and then layer half of the cottage cheese, one-third of the parmesan, and one-third of the mozzarella cheese. Then add a layer of lasagne sheets.
- Repeat step 3 again twice.
- Finish it off with the last cheese on top.
- Cook on low for 6 hours, or high for 4 hours. Use a large serving spoon to ‘scoop’ out the lasagna to serve. Serve with a salad and crusty bread. Enjoy.