This weeks recipe was slow cooker Lasagne.
Ingredients;
2 tsp rapeseed oil (Olive oil can be used if needed)
2 Onions, finely chopped
4 Celery sticks, finely diced
2 Carrots, finely diced
2 garlic cloves, chopped
400 g lean beef mince
400 g Chopped tomatoes
2 tbsp Tomato puree
2 tsp Vegetable Bouillon
1 tbsp Balsamic vinegar
1 tbsp thyme leave, (fresh gives a bit of added flavour but dried also tastes great if you are working to a budget)
6 Lasagne sheets
For the sauce;
400 ml Whole milk
50 g Wholemeal flour (white flour can also be used if this is what you have at home)
1 Bay leaf
Generous grating of nutmeg
15 g finely grated Parmesan
Method
Heat the slow cooker.
In a large non-stick pan heat the oil and fry the onions, celery, carrots and garlic for 5-10 minutes, stirring frequently until softened and starting to colour. Tip in the meat and break it down with a wooden spoon, stirring until it is browned. Pour in tomatoes with a quarter can of water, tomato puree, bouillon, balsamic vinegar, thyme and plenty of black pepper, return to the boil and simmer for 5 more minutes.
Spoon half the mince into the slow cooker and top with half the lasagne, breaking it where necessary so it covers as much of the meat layer as possible. Top with the rest of the meat, then add the second layer of the Lasagne. Cover and cook on low while you make the sauce.
In a pan tip the milk and flour into a pan with the bay leaf and nutmeg, cook on the hob on a medium heat, whisking continuously until thickened. Carry on cooking for a few minutes to cook the flour, remove the bay leaf and stir in the cheese. Pour onto the pasta and spread out with a spatula.
Cover and cook for 3 hours until the meat is cooked and tender. Allow to settle for 10 minutes before serving with salad.
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