Slow cooker beef lasagne

With layers of rich meaty tomato sauce, tender pasta and luscious cheese sauce this easy slow cooker beef lasagne will fast become a family favourite.

Ingredients

For the meat sauce

• 4 tbsp olive oil
• 500g/1lb 2oz beef mince
• 1 medium red onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 sticks celery, finely chopped
• 1 medium carrot, peeled and finely chopped
• 1 tbsp dried mixed herbs
• 400g tin chopped tomatoes
• salt and freshly ground black pepper

For the white sauce

• 125g/4½oz mascarpone
• 250g/9oz ricotta
• 50ml/2fl oz whole milk
• 150g/5½oz strong cheddar, grated

To assemble and garnish

• 9 dried lasagne sheets
• 10g/⅓oz fresh basil leaves, roughly torn, to garnish (optional)

Method

1. To make the meat sauce, heat 2 tablespoons of olive oil in a large frying pan over a medium-high heat. Add the mince and season with salt and pepper, then fry for 10 minutes, breaking up the mince with a wooden spoon as it cooks, until browned all over. Remove the mince from the pan and set aside.

2. Return the pan to a medium heat and add the remaining 2 tablespoon of oil along with the chopped onion, garlic, celery and carrot. Season again with salt and pepper, then cook for about 10 minutes, stirring often, until the vegetables are slightly softened and look glossy.

3. Return the mince to the pan and add the dried herbs and tinned tomatoes. Fill the empty tin one-quarter full with cold water, swill around and tip into the pan.

4. Bring everything to a simmer, check the seasoning and add a little more salt and pepper if needed, then turn off the heat.

5. To make the white sauce, whisk together the mascarpone, ricotta, milk and 100g/3½oz of the cheddar in a bowl.

6. To assemble the lasagne, pour one-third of the white sauce into the bottom of your slow cooker, top with 3 lasagne sheets, breaking up as necessary to cover the meat. Spoon over one-third of the meat sauce.

7. Repeat the layers with the remaining sauces and pasta sheets, finishing with the meat sauce. Sprinkle the top with the remaining cheddar.

8. Cook on high for 3 hours or low for 5 hours. By the end of cooking the pasta sheets should be tender and the centre of the lasagne piping hot.

9. Just before serving, garnish with the fresh basil, if using.

Slow cooker beef lasagne