Do you know, I’m never comfortable typing lasagne. I dither for ages as to whether it’s lasagne or lasagna and whenever I type it into google my eyes glaze over through boredom and I give up. So, take your pick.
Super quick post tonight as we’ve only just got back from returning the Smart Car. Paul loves it. I hate it with the passion of a thousand suns. Admittedly, it was surprisingly roomy (but not roomy enough for any backseat shenanigans…not least because it doesn’t have a backseat, unless you fancy singeing your arse cheeks on the engine and having the Mercedes logo branded above your nipsy) but it was so…I hate to use the word lame, I’m not in Mean Girls, but yes, lame. I’ve never heard a car wheeze before. Paul stepped on the accelerator and it ‘shot away’ from a junction like a stubborn poo round a u-bend – going, but just. It did give the neighbours something to look at however and turning around at the top of the street was great fun as it can seemingly turn on a penny, but no, no, we’re not getting one. Sorry Paul! I embarrassed him today by parking outside the Smart car dealership whilst he was inside handing back the keys and putting the Black Beauty theme on loud.
Tonight’s recipe, then – slow cooker lasagne. This serves six and only uses one 400g portion of extra lean mince, the type that you can buy from our Musclefood deal by clicking here. Just saying! You can bulk this out as much as you like by adding carrots, courgette, peas – any old shite you happen to have floating around in the back of the freezer. Also, this can easily be made vegetarian by replacing the beef mince with Quorn or similar. But ew, right. I hope they’ve improved Quorn mince since the last time I tried it – it was like digesting loft insulation. This lasagne is pretty much the same method as a normal lasagne. The pasta cooks slowly and is so soft, it’s almost like another sauce. Sounds like I’m having a joke but honestly, it’s good. That’s why it is essential to make your mince sauce as tasty as possible, it carries the dish!
We served ours with roast potatoes and some steamed broccoli. Oh how fancy.
Look at it bubbling away…
Looking good! Right. So…
to make slow cooker lasagne, you’ll need:
- 400g lean beef mince
- 1 large onion, chopped
- 2 garlic cloves, minced
- tin of chopped tomatoes
- 500ml passata
- 2 tbsp tomato puree
- 280g lasagne sheets (about 2/3rds of a box)
- 340g fat-free cottage cheese
- 250g quark
- as much reduced fat mozzarella cut into chunks as you like – 65g is one person’s HEA, and this serves six
- whatever speed food you have about
to make slow cooker lasagne, you should:
- in a large frying pan heat a little oil/Frylight over a medium high heat, add the onions and sweat down
- add the garlic and the mince and stir occasionally until no pink meat remains
- add the chopped tomatoes, passata, tomato puree and any other speed veg you are using into the pan and stir well, cook for a few minutes
- meanwhile, add all of the cheeses into a bowl and mix together
- spoon a quarter of the meat mixture into the slow cooker, top with a few lasagne sheets (break them up if you need to) and then spread over the top a quarter of the cheese mixture – repeat this three more times to make layers
- cook on a low heat for 5 hours with the lid on
This freezes well, you’ll be glad to know. We portioned some up, put it in the freezer and got them about again 15 minutes later to eat. That’s portion control for you!