Here’s another way of making this humble family favourite even easier! I have added the grated carrot and baby spinach to the mix so you will only need a simple salad to serve.
Plus my cheat’s version of a white cheese sauce make this dish as easy as possible.
- 30ml oil
- 1 onion, diced
- 1 clove garlic, chopped
- ½ tsp mixed herbs
- 500g beef mince
- 250ml rich beef stock
- 1 tin diced whole peeled tomatoes
- 1 grated carrot
- ½ bag of baby spinach leaves
- 2-3 fresh lasagne sheets
- 125g sour cream
- 1 egg
- ½ cup grated tasty cheese
- All-purpose seasoning or similar
- Heat the oil in a large frying pan and saute the onion, garlic and mixed herbs for 3-4 minutes until soft and fragrant. Add the beef and break up with a wooden spoon as it browns.
- Add the stock and tomatoes and simmer for 5 minutes, then add the carrot and spinach and cook for a further 5 minutes until saucy.
- Add a third of the beef mixture to the bottom of a slow cooker and top with a layer of pasta sheets. Continue with another two layers, finishing with the pasta layer.
- Whisk the sour cream and egg together until smooth, then stir in grated cheese. Spoon the cheese sauce mixture over the top pasta sheet to cover it completely. Sprinkle with seasoning and cook for 4½ hours on medium until the pasta sheets are tender. Serve with salad.
Take a look at these 10 ways with mince recipes here.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author