Ingredients

The following ingredients have 4 Servings
  • Dried Lasagne Sheets
  • 750 g Minced Beef
  • 1 Medium Onion
  • 2 Cans Tinned Tomatoes
  • 1 Tbsp Tomato Puree
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Basil
  • 2 Tbsp Oregano
  • 2 Tsp Frozen Chopped Garlic
  • Salt & Pepper
  • 1.5 kg Butternut Squash
  • 2 Tsp Butter
  • 3 Tbsp Philadelphia Cream Cheese
  • 240 ml Instant Pot Veggie Stock
  • 1 Tbsp Frozen Chopped Garlic
  • 2 Tbsp Parsley
  • 2 Tbsp Basil
  • 250 g Grated Cheese
  • Salt & Pepper
  • Ninja Foodi

Instruction

  • Peel and dice butternut squash. Load it into the slow cooker with all other cheese sauce ingredients apart from the grated cheese. Slow cook for 2 hours or until the butternut squash is almost mushy.
  • Move the butternut squash mixture to a blender and blend with grated cheese (reserving a little for sprinkling on top later) until smooth. Do a taste test and if you want more cheese or more seasoning then do add it.
  • Peel and dice the onion and using the sauté function sauté the onion, and garlic with extra virgin olive oil. Next add in the mince and brown on all sides.
  • Then add everything else into the slow cooker (apart from the lasagne sheets and cheese sauce) and mix well.
  • Then place half the Bolognese into a bowl and flatten the rest in the slow cooker. Then add a layer of lasagne sheets. Repeat the process with the rest of the mince and another layer of lasagne sheets.
  • Pour over your cheese sauce, sprinkle with extra grated cheese and then slow cook for 3 hours on high. Then check the lasagne is cooked before serving.