sorry it's been so long between posts - it's school holidays here and life has been moving at a slower pace. Less online time, more lounging time....and a bit of shopping!
We had Bonnie's birthday party on the first Wednesday of the holidays, and that was a fun, busy, long day! She is now proudly 6! Can't believe my baby is SIX already, and yet I can't remember what life was like without her!
Anyway, for the kids birthdays it's become a tradition in our house that the birthday kid gets to choose what's for dinner. The only stipulation is that it's not take away - it's something we prepare at home (because usually by the time the actual birthday gets here the wallet has already been under considerable strain! LOL). Bonnie wanted lasagne - but we had a party in the morning, visitors in the afternoon, and family for tea that night - I thought I would never have time to make lasagne. BUT my lil sis Judy bought me this ace book a while back - 100 great ways to use slow cookers and crockpots - and it had a recipe for lasagne in the slow cooker. So I thought I would give it a try - the verdict??? YUMMMMMMMMMMMMMMMMM
So here's the recipe for anyone who would like to try it. (I doubled it, because I knew I had a crowd coming!).
Alison's Lazy Lasagne
for 4-6 serves:
2 cloves garlic, peeled and chopped (yeah right - sprinkle bottled garlic liberally!!!)
1 x 400g can whole or diced tomatoes in juice
1 x 30g pkt tomato soup, or tomato and onion soup mix
500g minced beef
1/2 cup tomato paste
2tsp instant beef stock
1 cup hot water
250g (about 3-4 cups) small lasagne shapes or long lasagne strips.
2 tsp cornflour
1 large egg
3/4 cup milk, or sour cream, or a mixture
1 cup grated tasty cheese
Turn the slow cooker onto high to preheat, and coat the bowl with non-stick spray.
Put the garlic and tomatoes (with any juice) into a food processor or large bowl and process or mash with a fork to break up the tomatoes (OR USE CRUSHED TOMATOES INSTEAD!). Add soup mix, minced beef, tomato paste, herbs, stock and water, then process or mix until well combined.
Spread one third of the meat mixture evenly over the bottom of the slow cooker bowl. Place half the lasagne noodles over the meat. Repeat the layering with another 1/3 of the meat mex, the remaining pasta, then cover with the remaining meat mixture.
To make the topping, mix together the cornflour, egg, milk (and/or sour cream) and cheese. Pour this over everything in the slow cooker and sprinkle with paprika (if using).
Turn the slow cooker to low and cook for 8-9 hours. (I put mine on auto!)