Slow cooker lasagne - NO precooking

    6 hours 20 min

    Found and adpated a recipe for lasagne that does NOT require any precooking faff and I love it. I'm putting it here - well a slightly amended version from my personal taste - because AR is the website I always use first. Just watch the cooking time the first time you make it as everyone's slow cooker is different.

    37 people made this

    Serves: 4 

    • For the tomato sauce
    • 1 tablespoon vegetable oil or spray
    • 1 large onion, diced
    • 2 cloves garlic, finely chopped
    • 1 handful mushrooms, sliced
    • 1 (400g) tin chopped tomatoes
    • 200g to 300g passata
    • 2 teaspoons dried oregano
    • 1 pinch salt
    • 1 pinch caster sugar
    • 450g beef mince
    • 1 beef stock cube
    • 1 packet dried lasagne sheets
    • 1 handful cheese (e.g. mozzarella, ricotta, Cheddar or Parmesan, or a mix)
    • For the sauce
    • 25g butter
    • 25g plain flour
    • 250ml milk
    • 1 teaspoon Dijon mustard
    • salt, to taste
    • 110g grated Cheddar cheese

    Prep:20min  ›  Cook:6hr  ›  Ready in:6hr20min 

    1. Preheat the slow cooker to High to cook in 5 to 6 hours or preheat to Low to cook in 6 to 7 hours.
    2. For the tomato sauce:

    3. Spray or brush the vegetable oil onto the slow cooker. In a mixing bowl, combine the onions, garlic, mushrooms, tomatoes, passata, herbs, salt and sugar and mix. Add the mince and mix with the hands until well combined. Rub in the stock cube.
    4. Put enough mix into the slow cooker so it covers the bottom, making sure it goes right up to the edge. Place a few sheets of lasagne on top of this, breaking some up so they'll all fit. Don't overlap them as they won't cook so well. Add a sprinkling of cheese. Repeat so that you have three layers ending with a meat layer.
    5. For the cheese sauce:

    6. In a saucepan over a medium heat melt the butter and stir in the flour for 1 minute. Remove from heat and whisk in milk gradually until smooth. Stir in the mustard and add the salt to taste. Place back over a medium heat, add the cheese, reserving some for the top, and bring to the boil, stirring constantly until thick and creamy. When slightly cooled pour over the top layer in the slow cooker. Cover with a sprinkling of more cheese.
    7. Cook on High for 5 to 6 hours (but keep checking after 5 hours) or Low for 6 to 7 hours until the beef is no longer pink and the lasagne is al dente. Serve.


    For this recipe you can use 450g beef mince, pork or a bit of both.

    Herb substitute

    Instead of 2 teaspoons oregano you could use 1 teaspoon oregano and 1 teaspoon basil.

    Slow cooker size

    This recipe would work best in the smaller slow cookers, for larger cookers double the recipe.

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    Reviews in English (1)


    I made this and it did not turn out as planned however this was down to me I believe so follow every instruction properly!  -  04 Nov 2015