Slow Cooker Beef & Eggplant Lasagna
Preparation time is 20minutes
Cook time is 2hours 20minutes
Total time is 2hours 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
- 2tablespoons olive oil
- 2 medium eggplant, sliced into thin strips
- 1 large onion, peeled and diced
- 500grams beef mince, lean
- 3 cloves garlic, peeled and grated
- 2teaspoons oregano
- 1/3 cup red wine
- 400grams chopped tomatoes
- 200grams ricotta
- 100grams mozzarella, grated
- 50grams parmesan, grated
Nutrition per serving
2330kJ / 558Cal
2330 Kilojoules or 558 Calories
27% of daily energy intake*
Protein
40.5grams
Fat
36.8grams
Carbs
12.8grams
Sugars
9.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This slow cooker lasagna replaces pasta with juicy eggplant slices and a quick cheesy ricotta topping.
Method
Step 1 of 4
Pre-heat the oven to 180°C. Heat half of the oil in a large pan and cook the onion and beef mince for 5 minutes. Add the garlic and oregano and cook for 2 minutes.
Step 2 of 4
Pour over the wine, bubble for 1-2 minutes until reduced. Add the chopped tomatoes and a tin of water, bring to the boil, reduce the heat and simmer for 15 minutes until reduced.
Step 3 of 4
Heat a large griddle pan, brush the eggplant slices with oil and cook for 2-3 minutes on each side until softened and lightly charred. Mix the ricotta and mozzarella together in a bowl.
Step 4 of 4
Spoon a quarter of the mince mix into the slow cooker, top with a layer of grilled eggplant, then ricotta mix and repeat, finishing with a layer of ricotta mix. Sprinkle over the parmesan and cover with the lid. Cook on high for 2 hours.
Categories
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