Submitted by Samantha Borchers


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Serving: 12
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours


  • 1 tablespoon olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1kg premium beef mince
  • 750g sliced mushrooms
  • 160ml (2/3 cup) red wine
  • 2 x 700ml btls passata (tomato pasta sauce)
  • 2 tablespoons tomato paste
  • 1.5 tablespoons dried mixed herbs
  • 500g dried lasagne sheets packs
  • Besciamella (bechamel sauce)
  • 125g butter, chopped
  • 115g (3/4 cup) plain flour
  • 1.5L (6 cups) milk, warmed
  • 40g (1/2 cup) coarsely grated cheddar
  • 55g (1/2 cup) coarsely grated mozzarella
  • 40g (1/2 cup) finely grated parmesan
  • Pinch of ground nutmeg


  • Follow steps from this recipe -
  • Feel free to add any vegetables (or omit mushrooms I added in the above ingredients) at the mince cooking stage. Carrot, spinach, zuchini, maybe some pearl barley? The choice is yours! I also had added about 90g of cheese (I had a mixed 4 cheese packet) into the bechamel, and did not measure the amount of cheese to go on top.
  • Spray slow cooker insert with cooking oil.
  • Layer ingredients into slow cooker insert (don't top with cheese yet). USE A TEA TOWEL UNDER THE LID!
  • Cook for 2-2.5 hours on HIGH or until knife is inserted into lasagne with extreme ease.
  • Cover lasagne with cheese.
  • Cook for a further 30 minutes or until cheese is melted.
  • Serve with salad so at least something healthy is on your plate 🙂

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