You will need: –
1kg of 5% mince
1 tub of Passata
1 tin of chopped tomatoes
1 large chopped onion
Chopped Mushrooms and Spinach
Garlic
Oregano
Beef Stock melt
Lasagne Sheets
For the White Sauce:-
2 Eggs
1 large carton of plain Greek fat free yoghurt
Method:-
1 Switch on your slow cooker on low to pre-heat
2Make up your white sauce – 2 eggs and a carton of fat free plain Greek yoghurt whisked – set aside
3Brown off your mince in a frying pan and add a beef stock melt
4Transfer the browned off mince into a bowl and add your chopped toms, passata, onion, mushrooms and Spinach and mix together adding garlic granules for extra flavour
5Transfer 1/3 of the mix into the bottom of the Slow cooker, add a layer of pasta sheets (some will need breaking up) and smooth on 1/3 of the white sauce
6Repeat the above process 2 more times – so you have 3 layers – your last layer at the top will be your white sauce. Sprinkle on some oregano if you want 👍
7 Cook on low for 6-8 hours or Medium for 4-6 hours or high for 3-4 hours
8Once cooked, leave for 45 mins, as it will set better and soak up any water from the veg
9Portion up into tupperware and freeze once cooled
10Heat back up in the microwave when you fancy some and pop on some cheese for the last 2 mins of heating up
