Ingredients

The following ingredients have 4 Servings
  • 500 g 5% fat beef mince
  • 1 onion (chopped)
  • 1 red pepper (diced)
  • 1 green pepper (diced)
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 400 g tin of chopped tomatoes
  • 4 tbsp tomato puree
  • 9 sheets of lasagne (dried)
  • 200 ml reduced fat creme fraiche
  • 50 g grated mozzarella (or grated cheddar)
  • splash of milk
  • a few fresh basil leaves
  • spray olive oil (to grease the pot)

Instruction

  • Brown the beef mince in a pan, without using oil.
  • Once it is brown all over, stir in the onion, red pepper and green pepper.
  • Add the dried oregano and the dried rosemary, the tin of chopped tomatoes and tomato purée and mix well.
  • Put one third of the mixture in the base of the oiled slow cooker pot. 
  • Top with three sheets of lasagne, broken to fit.
  • Put another third of the mince mixture on top of the lasagne sheets, and top again with three lasagne sheets, broken to fit.
  • Repeat once more to use up all of the mince mixture.
  • Mix the reduced fat creme fraiche, grated mozzarella and a splash of milk in a small bowl. Pour it over the top layer of pasta and spread it around to cover the top. Add a few leaves of fresh basil.
  • Cook on low for 5-6 hours.