Simple Slow Cooked Lasagne Recipe / A Reminder

From time to time it’s good to be reminded of why you started doing something. It’s easy to forget as your journey progresses. Different paths open up and you head on down them.

My blogging journey has, to date, been amazing. I love blogging. Where you are now, reading this, is my virtual home. As real to me as my physical home. It’s where my friends come by.

All comments on this blog are warmly welcomed, and very gratefully received. It takes time, effort and energy to comment on a blog. I know, I do it myself.

Occasionally a comment pops up that inspires a post.

Like the one, from Shannon, yesterday. Her first comment on the blog.

“Tried your recipe for dinner last night, it was incredible!!!!! My toddler had two helpings even! A definite winner! Thank you for a super easy, super delicious meal! #lifesaver”

Shannon made my day. She may not know it, and may never know it if she isn’t a regular reader, but she did.

I appreciate feedback of any type on this blog. But it’s always more uplifting when it’s so positive, and I feel that I have imparted some good advice.

But what Shannon’s comment also did, was remind me of why I started blogging in October 2010.

It was to record and share my recipes. The first ever post was a recipe for slow cooked lasagne.

Shannon’s comment also reminded me that sometimes I forget to share my home-spun recipes as frequently as maybe I could. They may provide inspiration to someone looking for simple, frugal, nutritious family meals.

It’s time to revisit the lasagne recipe. This time with photos. A reminder of just how simple slow-cooking lasagne is.

Simple Slow Cooked Lasagne Recipe

You will need:

1lb/450g lean steak mince

400g/14oz ragu (I use Aldi chopped tomatoes with herbs – in a carton)

1 onion – peeled and finely diced

Approx. 4 pasta/lasagne sheets

Approx. ¾ pint of cheese/white sauce

Handful of grated cheese

Crumble 1lb/450-500g lean steak mince into the slow cooker pot. Add a finely diced onion and approx. 14oz/400g of ragu of your choice. Leave for 2-3  hours on high – stirring once after about 30 minutes.

Alternatively, you can skip this bit completely. As shown above – brown the mince and onion in a pan, add the ragu and simmer for 15 minutes then follow the rest of the recipe.

Empty half of the mince from slow cooker into a measuring jug – no need to weigh/measure – approx. ½ litre/1 pint jug will be about right .

Smooth down remaining mince in the pot.

Place snapped/broken pasta sheets on top (to fit best you can). Snap them and lay them in place  – don’t worry if they overlap a little,  it doesn’t matter. A double layer cooks as well as a single and bulks up the meal.

Pour an even layer of white sauce or homemade cheese sauce.

(Follow instructions in this recipe to make your own).

Repeat – add the rest of the mince to make another layer, then another layer of pasta.

On top of the last layer of pasta, pour over cheese or white sauce and then sprinkle grated cheese on the top.

Leave on a low temp for a further 4 hours – or 2 hours on a high temp. The timings on the pasta slow-cooking are approximate, as cookers will vary. If the pasta is overcooked or under-cooked, on the first attempt, then take this into account when you do the recipe the next time. Mary Poppins quite rightly advises ‘Practice makes perfect’ 🙂

If you get opportunity remove lid for 20-30 minutes before serving to help a crust form on the top and let some of the moisture evaporate.

Enjoy! And if you ever come across a square crockpot please give me a heads up. This lasagne would look so much nicer with corners.

 Lasagne can be frozen and reheated within a month or stored in the fridge for about 24-48 hours.  Fantastic for a lunch the following day as I find lasagne improves when chilled before reheating.

What have you remembered lately?

*Don’t forget that as tempting as it may be to lift the lid and have a stir or a sniff of the lovely aroma, that every time you do it will increase cooking time by 20 minutes.  Reduce the need to stir by always ensuring that you have stirred well when adding everything initially.

** Please note that I am not a qualified nutritionist or professional cook.  My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practice makes perfect!