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