Top Tip: Slow Cooker Lasagna

Someone told me a couple of years ago (Hi Laura!) that you could do lasagna in your slow cooker .

I was bit sceptical but have been wanting to try it for ages and finally got around to it a few weeks ago.

We loved it so much, that we have had it twice in the past month! Which possibly explains why I’m not losing any weight at the moment! lol.

Top Tip: Slow Cooker Lasagna

I used my slow cooker to batch cook a basic bolognese sauce. I use:

  • chopped tomatoes
  • chopped onion
  • finely chopped carrots,  peppers and apple (lots of hidden veg and you can’t taste them)
  • loads of garlic
  • minced beef
  • beef stock
  • tomato puree
  • oregano
  • and sometimes passata if it’s in the cupboard.

I chuck it all in the slow cooker and let it cook for 8 hours.

I make a huge batch and then freeze it and use it as a base for pasta and sauce, chilli (chuck in some mild chilli and red kidney beans for 30 mins when reheating) and now for lasagna.

This sauce is very versatile!


Layer your stuff. For my first layer I put in the bolognese sauce.


Then I break up the lasagna sheets to cover the sauce.


Then I add the cheese sauce (Make a rue, with butter and flour, add milk very slowly and keep stirring constantly and then boil so the sauce thickens. Add some grated cheese once sauce has thickened. You don’t need to use much cheese).


Then I add another layer of bolognese sauce.

You can add a layer of spinach here too if you want to add some more veg.

Depending on how much “stuff” I have available, I will keep doing the layers until I’ve run out!

However, the last two layers on the top are always the lasagna sheets topped with the cheese sauce and some grated cheese.


Then wack your slow cooker on low for 4 hours.

I actually switched mine off after 3.5 hours last time because I could smell that it was cooked (it smells YUMMY!).


Then serve!


We have ours with salad. (when I say “we”, I obviously mean me and Miss NHM as Mr NHM’s is still northern and refuses to eat salads :-D).

I often end up storing what’s left in the fridge and ensure that when I re-heat the lasagna it’s boiling hot, so no risk of food poisoning.

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