Taming twins slow cooker 1 pot lasagne

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Add all of the slow cook ingredients to the slow cooker pot and season with salt and pepper. Mix everything together, pop the lid on and cook on HIGH for 5 hours or LOW for 7-9 hours until the sauce is thick and rich.

Step 2

2. Remove the bay leaves and discard. Add the beef stock and give everything and mix to combine with the sauce. Take the dried lasagne sheets and push them into the sauce in the slow cooker, so they are standing up vertically side by side (if you can avoid them touching each other too much as they cook it helps to stop them sticking together). You will need to snap some of them in half (or smaller) to fit them all in. Put the lid back on and cook on HIGH for 15 minutes.

Step 3

3. Give everything a good stir, moving the softened pasta around so any partially uncooked pieces are now submerged. Now dollop the ricotta cheese all over the surface and sprinkle the mozzarella on top. Put the lid on and cook on HIGH for a further 15-25 minutes, then serve.

Step 4

If you want the cheese to be crispy and you have a slow cooker pan that is safe to use under the grill (please check!), pop it under a hot grill for 5 minutes until the cheese is golden and bubbling.