To make lasagne in the slow cooker, first make your bolognaise/tomato and the bechemel sauce as normal, and assemble in the slow cooker (grease the sides to prevent sticking). Cook for 1 hour on high, then for 2-3 hours on low.
Eggplant Lasagne December 12, 2008
Brown mince and add a bottle of tomato pasta sauce or use home made bolognaise. I also like to add extra mixed herbs… crumble in a bacon stock cube, some salt and pepper and mix 2 tablespoons of cornflour with a splash of water, mix until not lumpy and add to the sauce mix to thicken it.
Slice eggplant, place on an oil sprayed tray, spray the top and bake in the oven for a few minutes (until it softens or looks a bit brown), flip and do the other side for a minute or so.
Put about 3tb plain flour in a saucepan and a dash of milk, mix (and keep adding milk) until you get a thin paste with no lumps, then add about 3 cups of milk, about 1/2 teaspoon of nutmeg, a pinch of salt and some parmesan cheese (or normal grated cheese is fine)…. bring to the boil to thicken it.
Then assemble the lasagne with 1 layer meat, one layer eggplant slices, one layer white sauce, one layer pasta, one layer meat, one layer pasta, one white sauce. Bake for about 30 mins.
Milk (I use powdered, as you need a lot)
1 tin lentils (optional), drained, rinsed
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tins crushed tomatoes
Pasta Sheets (Home made or bought)
grated tasty cheese
herbs (Fresh if possible – eg basil, oregano, chives, parsley)
1/2 tsp curry powder
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
1 heaped tablespoon cornflour
1 heaped tablespoon gravy powder
1). Brown the mince and onion, then add the garlic. When the garlic has cooked, pour in the tomatoe, herbs and spices, and allow to simmer for about 15 mins. Mix together the cornflour and gravy powder with about half a cup of water, and pour this into the mince mixture, and stir until it thickens. I also add lentils, but you can leave them out.
2). In another saucepan, add the milk – or use a few tablespoons of milk powder with water (I don’t know how much, maybe 4-5 cups?) to about 2 tb flour and stir well to make a white sauce. Bring to the boil to thicken. If it’s not thick enough, add more flour (mixed with a little water, then pour that in), or if it’s too thick, add more milk or water. Add a sprinkle of nutmeg, Salt and pepper, and Parmesan cheese to taste (About 3 tablespoons of powdered/dried stuff). When thickened, leave to cool slightly.
3). Get your lasagne dish (Any flat casserole dish or baking pan will do), and make a layer of meat sauce, then a layer of white sauce, then place your pasta sheets on top to form another layer. Repeat until you run out of ingredients, or your pan is full.
4). Make sure the final layer is a white sauce one. Cover with aluminium foil.
5). Place this into a hot oven to bake for about 45 mins. Remove the foil and scatter grated cheese on top, then return to the oven for about 5 mins to let the cheese melt (I normally turn the oven off and let the residual heat do it)
I like to put a baking tray under my Lasagne dish, to catch anything that overflows … the tray catches this and is easier to clean than the oven.
Tortilla Layer Pie November 14, 2008
This makes a dish that is almost like lasagne – in layers…
1 large onion, finely chopped
2 cloves garlic, crushed
500g beef mince
1 small red capsicum, finely chopped
125g can corn kernels, drained
1/4 cup fresh corriander
1tsp chilli powder
1 can diced tomatoes
1 1/2 cups grated tasty cheese
1). Fry garlic, onion and mince until browned.
2). Add capsicum, corn and chilli, cook until tender
3). Add the tomatoes, and simmer for 5 mins.
4). Add the finely chopped corriander and season with salt and pepper to taste. Allow to cool for 10 mins
5). Use a springform tin, place 1 tortilla in the base, then spread 1/3 of the mince mixture ontop, add 1/3 of the cheese, then another layer of tortilla, then repeat. Finish with a tortilla top, covered in cheese.
6). Bake in a preheated 180C oven for 15 mins or until browned. Allow to stand for 5 mins before removing from the pan.
(From Super Food Ideas magazine)