Mushroom and spinach lasagna
Healthy and tasty slow cooked lasagna that freezes well also!
Serving: 6
Ingredients
- 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
Instructions
- Brown meat
- Stir in flour, garlic and chilli
- Stir in creme fraiche
- Add mushrooms and spinach and stir
- Place one third of mixture in the sc
- Dollop with Bol sauce
- Cover with lasanga sheet
- Repeat with the second third and last third of mixture
- Cover top lasanga sheet with grated cheese and Parmesan
- Using the tea towel method, cook on high for 3 hours or low for 6 hours
- I use my 5l oval slow cooker
- Freezes well
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