EASY SLOW COOKER LASAGNE
SERVES 6. PREP 30 MINS. COOK 4 HOURS 25 MINS
INGREDIENTS
• 1 tbsp extra virgin olive oil
• 1kg veal mince
• 90g (⅓ cup) tomato paste
• 125ml (½ cup) red wine
• 680g jar bolognese pasta sauce • 250ml (1 cup) Massel chicken-style liquid stock
• 1 tbs dried oregano leaves
• 250g dried lasagne sheets
• 600ml pouring cream
• 3 eggs, lightly whisked
• 300g (3 cups) coarsely grated threecheese mix
• Fresh curly parsley leaves, to serve
METHOD
1. Heat the oil in a large frypan over high heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 10 minutes or until the mince changes colour. Add the tomato paste. Cook, stirring, for 1 minute to coat. Add the wine. Cook for 1 minute or until the wine evaporates. Add the pasta sauce, stock and oregano. Season. Simmer for 10 minutes or until liquid is reduced slightly.
2. Meanwhile, whisk the cream and eggs in a bowl until well combined. Season. Stir in 2 cups cheese.
3. Grease the insert of a 3.5-litre slow cooker. Spread a thin layer of the mince mixture over the base of the insert. Cover with a layer of lasagne sheets, breaking the sheets to fit, if necessary. Drizzle one-fifth of the cream mixture over the lasagne sheets and top with one-quarter of the remaining mince mixture. Continue layering with remaining lasagne sheets, cream mixture and mince mixture, finishing with a layer of cream mixture. Sprinkle with remaining 1 cup cheese.
4. Cook on low for 3 ½ to 4 hours or until the lasagne sheets are tender and the liquid is mostly absorbed. Carefully remove the insert from the slow cooker. Set aside, covered, for 10-15 minutes to rest. Sprinkle with parsley to serve.