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A portion of lasagne on a white plate with salad.
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4.88 from 8 votes

Slow Cooker Lasagne

This easy slow cooker lasagne cooks in your slow cooker for ease and is full of flavour. A tasty quick cheese topping replaces the cheese sauce.
Course Main Course
Cuisine Slow Cooker
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 servings
Calories 373kcal

Ingredients

  • 500 g 5% fat beef mince
  • 1 onion chopped
  • 2 garlic cloves chopped finely
  • 1 red pepper diced
  • 1 green pepper diced
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 400 g tin of chopped tomatoes
  • 4 tbsp tomato puree
  • 9-12 sheets of lasagne dried
  • 200 ml reduced fat creme fraiche
  • 50 g grated mozzarella or grated cheddar
  • milk a splash
  • basil leaves to garnish
  • spray olive oil to grease the pot

Instructions

  • Brown the beef mince in a pan, without using oil.
    500 g 5% fat beef mince
  • Once it is brown all over, stir in the prepared onion, garlic and peppers. Turn off the heat to the pan.
    1 onion, 1 red pepper, 1 green pepper, 2 garlic cloves
  • Add the dried oregano and the dried rosemary, the tin of chopped tomatoes and tomato purée and mix well.
    1 tsp dried oregano, 1 tsp dried rosemary, 400 g tin of chopped tomatoes, 4 tbsp tomato puree
  • Put one third of the mixture in the base of the oiled slow cooker pot. 
    spray olive oil
  • Top with three to four sheets of lasagne, broken to fit.
    9-12 sheets of lasagne
  • Put another third of the mince mixture on top of the lasagne sheets, and top again with three to four lasagne sheets, broken to fit.
  • Repeat once more to use up all of the mince mixture.
  • Mix the reduced fat creme fraiche, grated mozzarella and a splash of milk in a small bowl. Season with salt and pepper. Pour it over the top layer of pasta and spread it around to cover the top. Add a few leaves of fresh basil.
    200 ml reduced fat creme fraiche, 50 g grated mozzarella, milk
  • Cook on low for 5-6 hours or on high for 3-4 hours.
  • If the creme fraiche and mozzarella topping melts away during cooking, you might like to add a little more of it before the end of cooking. I also like to add some extra grated mozzarella on top to melt into the sauce.
  • Serve garnished with some basil leaves, with green salad and garlic bread.
    basil leaves

Notes

  • Slow cooker size - I use my large 5.7 litre slow cooker for this dish.
  • Nutrition - This dish comes in at only 374 cals per serving (based on 6 portions).
  • Storage - Store leftovers in the fridge for 2-3 days in a sealed tub. Or freeze leftovers in a freezer-proof container for up to 3 months.

Nutrition

Calories: 373kcal | Carbohydrates: 42g | Protein: 28g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 237mg | Potassium: 741mg | Fiber: 3g | Sugar: 5g | Vitamin A: 996IU | Vitamin C: 51mg | Calcium: 142mg | Iron: 4mg