Equipment
Ingredients
Meat Sauce
- 15 ml olive oil
- brown onion, diced
- 3 garlic, minced
- 500 g ground beef
- 800 g crushed tomatoes
- 50 g tomato paste
- 3 g dried oregano
- 3 g dried basil
- 5 g salt
- 2 g black pepper
Cheese Mixture
- 500 g ricotta cheese, drained if watery
- 50 g parmesan cheese, grated
- 1 egg, lightly beaten
Pasta and Topping
- 250 g dried lasagne sheets
- 300 g mozzarella cheese, shredded
Nutrition (per serving)
Method
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and minced garlic, stirring frequently until softened and fragrant.
Add the ground beef to the skillet. Break it apart with a wooden spoon and cook until completely browned. Ensure the meat reaches a safe internal temperature of 74°C/165°F.
Stir the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper into the browned beef. Bring to a gentle bubble, then remove the skillet from the heat.
In a mixing bowl, combine the ricotta cheese, grated parmesan, and the lightly beaten egg. Mix thoroughly until perfectly smooth and uniform in color.
Spread a quarter of the meat sauce evenly across the bottom of the slow cooker insert. Snap the dried lasagne sheets to fit the shape of your slow cooker and arrange them in a single layer over the sauce.
Dollop a third of the ricotta mixture over the pasta, spreading gently. Sprinkle a generous handful of mozzarella on top. Repeat the layering process twice more: sauce, pasta, ricotta, mozzarella. Finish with a final layer of meat sauce and the remaining mozzarella cheese.
Cover the slow cooker securely with its lid. Cook on the LOW setting until the pasta is completely tender and the cheese is melted and bubbling at the edges.
Turn off the slow cooker and remove the lid. Let the lasagne rest undisturbed before slicing. This allows the hot liquids to absorb back into the layers, preventing it from falling apart when served.
Chef's Notes
- Breaking the lasagne sheets is a jigsaw puzzle. Do not worry about overlapping them slightly; the slow cooker environment is forgiving and will cook them evenly.
- For extra depth of flavor, add a splash of balsamic vinegar to the meat sauce right before layering.
- Browning the beef in a skillet before adding to the slow cooker is crucial. It develops complex flavors through the Maillard reaction that cannot be achieved in the slow cooker alone.
- If your slow cooker runs hot, check the pasta doneness at the 3.5-hour mark to prevent it from turning into a homogenous paste.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled.
Freezer: 3 months — Wrap individual portions tightly in foil and place in a freezer-safe bag.
Reheating: Microwave covered until heated through, or cover with foil and bake at 175°C/350°F for 25 minutes.
