Easy Crockpot Lasagna

This Lasagne is a lighter version than the traditional with Bechamel  Sauce, but  that is why my family liked it.  Next time I make it I am going to add a layer of Bechamel sauce as I like it a lot!

Note: it is important not to overcook this lasagne.  I use Auto on my cooker and it took about 4 hours.  If you have a cooker with a low setting, use that.  Do not use high as this will overcook the cheese and make it stringy.  If you are short of time use the oven!

You do not have to use the same meat sauce I have included, just use your usual bolognese sauce, but do not cook it right to the end.  I just simmer it for about 10 minutes to take any rawness out.  I often make a double bolognese sauce and freeze half, thaw it out and make this dish.

Break up the lasagna sheets to cover a layer at a time.   I use packet mozzarella cheese, and you can do the same with the parmesan, but fresh parmesan is better.   There is no substitute for fresh basil - grown your own each summer (all you need is a bit of sun) and freeze it in ice cube trays for winter.  There are two ways to finish the dish, depending up what you prefer - see the recipie.  
 

Easy Crockpot Lasagna

Rating: Easy

Ingredients

Meat Sauce
500g minced beef
1 onion diced
1 clove garlic minced
1 jar tomatoe passata plus 1/2 jar water - or use 1 can tomatoes plus 1 can water.
Fresh basil, torn up into small pieces.
Salt and pepper to taste

Method:
Brown the beef in a little olive oil with the garlic and onions.  Add tomatoes, salt and pepper (and a little sugar if quite acidic) and basil.  Simmer for 10 minutes

Lasagna
1/2 packet instant Lasagna
500g container ricotta cheese
2 cups shredded mozzarella cheeese
1/4 cup grated parmesan cheese
1 egg
chopped parsley

 Method:

Mix ricotta, mozzarella, parmesan and egg together.
In crockpot, put 1 cup meat sauce on the bottom,
Then a layer of lasagna
Then a layer of cheese mixture.
Continue finishing with a layer of the cheese.

Note: an alternative is to  finish with a layer of the meat sauce and at the end of cooking sprinkle with some grated mozzarella, pop the lid back on and leave it for about 10 minutes until the cheese melts.

Cook on low for 4-5 hours, or until noodles re soft.
Finish with chopped parsley.

Serves 4 with a crisp green salad.