INGREDIENTS
Bolognaise sauce
- 1 tbsp. vegetable oil
- ½ tbsp. chopped garlic
- 1 brown onion, finely diced
- 500g beef mince
- 70g tomato paste
- ¾ cup grated carrot
- ½ cup grated mushroom
- ¾ cup red wine
- ½ cup beef stock
- 400g tin chopped tomatoes
- 1 tsp. mixed herbs
- Salt and pepper
- Pinch of caster sugar
- 125g Lasagne sheets 500g ricotta
- 2 eggs
- 1 ½ cups grated fresh parmesan
- Salt and pepper
- 2 cups grated tasty cheese
- 2 cup grated mozzarella
DIRECTIONS
Bolognaise sauce
- Bolognaise sauce
- Heat a large saucepan on a medium to high heat. Add the vegetable oil. Add the garlic and onion and sauté until softened. Add the beef mince and stir until browned all over. Add the tomato paste and stir through. Add the carrot, mushroom and red wine. Cook for 2-5 minutes. Add the beef stock, chopped tomatoes, mixed herbs, sugar, salt and pepper. Bring to the boil, then reduce the heat to low to medium and let simmer for 30 minutes.
- Mix together the ricotta, parmesan cheese, salt and pepper.
- Lightly spray the ceramic slow cooker bowl with baking spray. Place one third of the bolognaise sauce in the bottom. Place a layer of lasagna sheets. Spread a third of the ricotta mix on the lasagna sheets. Sprinkle a third of each cheese on top of the ricotta – continue layering in this order until the ingredients are depleted – finishing with the cheeses.
- Press ON/OFF. Press PROGRAM. Adjust the time to 3 hours. Press SELECT/START to confirm. Adjust the cooking temperature to HIGH. Press SELECT/START to begin.
- The slow cooker will beep when the function is complete and will automatically switch to WARM or until the ON/OFF button is pressed to cancel.
- Serve using a silicon serving spoon.