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Beef and vegetable lasagne
Beef and vegetable lasagne
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Prep Time:
25 minutes
Cook Time:
240 minutes
Total Time:
265 minutes
Healthier version of classic Italian beef and vegetable lasagne cooked in a slow-cooker.
Ingredients:
  • Baby rocket, to serve
  • Crusty bread, to serve
  • 250.00 ml grated tasty cheese
  • 500g lean beef mince
  • 1 red onion, finely chopped
  • 1 medium carrot, grated
  • 3 celery stalks, finely chopped
  • 1 medium green capsicum, finely chopped
  • 200g small button mushrooms, thinly sliced
  • 44.40 gm tomato paste
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • Olive oil spray
  • 6 dried instant lasagne sheets
  • 257.50 gm milk
  • 20.00 ml plain flour
Instructions:
  • Preheat your slow cooker on high. Mix together ground meat, onion, garlic, carrot, celery, bell pepper, mushrooms, tomato paste, and diced tomatoes in a bowl. Season with salt and pepper to taste.
  • Lightly coat the cooker with oil. Lay 2 lasagne sheets on the base, breaking as needed to fit. Spread one-third of the mince mixture over the sheets. Add 2 more sheets on top. Repeat the layers, finishing with the mince mixture. Combine milk, flour, and egg in a jug. Pour over the mince mixture. Sprinkle with cheese. Reduce heat to low, cover, and cook for 4 hours until the lasagne is tender. Allow to stand for 5 minutes before serving with rocket and bread.

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