Slow cooker lasagna

This slow cooker lasagne recipe couldn’t be easier to assemble

Ingredients

• 2 tsp. vegetable oil
• 1 onion, finely sliced 
• 2 garlic cloves, crushed
• 1 tsp. dried oregano
• 1 tsp. dried basil 
• 400 g beef mince
• 675 g special passata 
• 1 tsp. sugar 
• 1 beef stock cube, crumbled   
• 6 x fresh lasagne sheets, torn to size
• 600 g bechamel or cheese sauce
• 75 g Cheddar, grated

Method

1. Heat the oil in a large pan over medium heat. Add the onion and a pinch of salt and cook for 10min, until softened.
2. Stir in the garlic and dried herbs and cook for 1min, until fragrant. Increase heat to high and add the mince, stirring occasionally, until browned all over, about 10min. 
3. Stir in the passata, sugar, stock cube and some seasoning, mixing until the stock cube dissolves. Remove pan from heat. 
4. To assemble, spread 1/3 of the beef mixture in the base of the slow cooker bowl, then lay over 1/3 of the pasta sheets in a single layer to cover. Top with 1/3 of the bechamel or cheese sauce.
5. Repeat layering twice more, ending with the bechamel or cheese sauce. Sprinkle over the Cheddar, cover and cook on low for 6hr.