Slow cooker lasagne with mornay sauce
Slowcook

Slow cooker lasagne with mornay sauce

Creamy classic lasagne in the slow cooker with a rich meat sauce and soft mornay. Everyday lasagne that cooks while you are away from the stove.

ComfortEverydayDinnerFamily TimeComfort foodWeekend
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Rate:
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265 min total
4 servings
Easy

Ingredients

servings

  • Meat sauce

    • 500 g Ground beef
    • 1 stk Onion, chopped
    • 2 fed Garlic
    • 400 g Chopped tomatoes
    • 2 spsk Tomato paste
    • 1 tsk Paprika
    • 1 tsk Oregano
    • 1 tsk Salt
    • 1 knsp Black pepper

  • Mornay sauce

    • 2 spsk Butter
    • 2 spsk Flour
    • 5 dl Milk
    • 150 g Grated cheese
    • 0.5 tsk Salt
    • 1 knsp Nutmeg (optional)

  • Assembly

    • 10 stk Lasagne sheets
    • 100 g Grated cheese for the top

Instructions

  1. 1

    Make the meat sauce

    1. Brown the ground beef in a pan.
    2. Add onion and garlic and cook briefly.
    3. Stir in tomatoes, tomato paste and spices.
    10 min
    High heat
    Pan
  2. 2

    Make the mornay sauce

    1. Melt the butter in a pot and stir in the flour.
    2. Add the milk a little at a time while stirring.
    3. Stir in the cheese and season with salt and nutmeg if you like.
    10 min
    Medium heat
    Pot
  3. 3

    Assemble the lasagne

    1. Lightly grease the slow cooker.
    2. Layer meat sauce, lasagne sheets and mornay sauce.
    3. Repeat the layers and finish with mornay sauce and cheese on top.
    10 min
  4. 4

    Cook

    1. Cook for 4 hours on LOW until the pasta is tender.
    2. Let it rest about 10 minutes before serving so the layers set.
    0 min
    Low heat

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Details

Nutrition

Calories

700kcal

Protein

45g

Fat

40g

Carbs

45g

Serving Size

500g

Serving

Suggestions

  • • Serve with a fresh salad and bread if you like.

Drink Pairings

  • • Vin: Light red wine.

Side Pairings

  • • Salad.

Dessert Pairings

  • • A light dessert.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the refrigerator for up to 3 days. Freeze in portions if you like; reheat in a low oven until hot through.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C

Tips

Preparation

  • • Keep the meat sauce a little loose so the pasta can absorb liquid.

Cooking

  • • Avoid lifting the lid during cooking.

Serving

  • • Let it rest before serving for cleaner slices.

Variations

Flavor

  • Add a splash of red wine to the meat sauce for deeper flavor.

Health

  • Use ground turkey and low-fat milk for a lighter version.

Method

  • Finish 5–10 minutes in the oven for a golden surface if you like.

Toppings

  • Extra cheese on top for a more browned finish.

Author

C

Camilla

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Author

C

Camilla

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