1 chopped onion
1 tsp lazy garlic/garlic puree
Glug of oil
500g beef mince
2 400g tins chopped tomatoes
1/2 tube tomato puree
1 veg stock pot
Salt & pepper to season
2 tsp Italian seasoning
600 ml cheese sauce ( I use 2 x Schwartz cheese sauce mix)
Grated cheese for the topping (I used a mix of cheddar and parmesan)
Fry the onion and garlic in some oil until the onion is soft.
Add the mince and brown.
Add the chopped tomatoes, tomato puree, stock pot and the Italian seasoning, season with salt and pepper, and stir.
Now it is time to start layering the lasagne!
Spread one-third of the beef mix in the bottom of the slow cooker.
Cover with lasagne sheets.
Add a layer of the cheese sauce mix and spread over lasagne sheets.
Add another layer of beef mix, lasagne sheets and cheese sauce.
Repeat until you have three layers.
The final layer should be topped with enough cheese sauce to cover all of the lasagne sheets.
Cook on low for 4/5 hours or high for 2/2.5 hours.
Once cooked, turn off the slow cooker and grate the cheese onto the top. Close the lid and leave for 15 mins. The residual heat will melt the cheese while the lasagne sets.
Serve with a fresh salad.