Mushroom and spinach lasagna

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September 7, 2017

Healthy and tasty slow cooked lasagna that freezes well also!

  • Prep: 25 mins
  • Cook: 3 hrs
  • Yields: 6 serves


1 jar of bolognase sauce

500g beef mince

1 tablespoon of plain flour

1 tablespoon of minced garlic

A pinch of chilli powder

I 200ml tub of creme fraiche

Loads od sliced mushrooms

A few good handfuls of baby spinach leaves

Lasagna sheets

Grated tasty cheese

Grated Parmesan cheese


1Brown meat

2Stir in flour, garlic and chilli

3Stir in creme fraiche

4Add mushrooms and spinach and stir

5Place one third of mixture in the sc

6Dollop with Bol sauce

7Cover with lasanga sheet

8Repeat with the second third and last third of mixture

9Cover top lasanga sheet with grated cheese and Parmesan

10Using the tea towel method, cook on high for 3 hours or low for 6 hours

11I use my 5l oval slow cooker

12Freezes well

Submitted by Linda Alexander


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