- 0:25 Prep
- 4:00 Cook
- 4 Servings
- Capable cooks
Our slow-cooker beef and vegetable lasagne is a healthy, lower GI version of the classic Italian dish.
Ingredients
- 500g lean beef mince
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1 medium carrot, grated
- 3 celery stalks, finely chopped
- 1 medium green capsicum, finely chopped
- 200g small button mushrooms, thinly sliced
- 2 tablespoons tomato paste
- 2 x 400g cans diced tomatoes with oregano and basil
- Olive oil spray
- 6 dried instant lasagne sheets
- 1 cup milk
- 1 tablespoon plain flour
- 1 egg
- 1 cup grated tasty cheese
- Baby rocket, to serve
- Crusty bread, to serve
Method
- Step 1Preheat slow cooker on high. Combine mince, onion, garlic, carrot, celery, capsicum, mushroom, tomato paste and diced tomato in a bowl. Season with salt and pepper.
- Step 2Spray cooker lightly with oil. Arrange 2 lasagne sheets over base, breaking to fit. Spread one-third of the mince mixture over sheets. Top with 2 sheets. Repeat layers, finishing with mince mixture. Whisk milk, flour and egg together in a jug. Pour over mince mixture. Top with cheese. Reduce heat to low. Cover. Cook for 4 hours or until lasagne is tender. Stand for 5 minutes. Serve with rocket and bread.
- Low carb
- Lower gi
Nutrition
2445 kj
Energy
23g
Fat Total
13g
Saturated Fat
7g
Fibre
47g
Protein
163mg
Cholesterol
1120.85mg
Sodium
16g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
