I have used a traditional Lasagne recipe and added my own three extra ingredients.
Yellow pepper, Chorizo sausage and Aubergine. The juices from these three ingredients compliment the dish with a sweet flavor.
Serves: 10 – cook and use over two evenings
1 onion, chopped
2 teaspoons minced garlic
2 large tomatoes
150g tomato puree
350g lasagne sheets
TURN ON SLOW COOKER!
In a large frying pan over medium heat cook the mince, onion , pepper and garlic until brown. Add tinned tomatoes and stir until well incorporated. Cook until heated through.
Prepare a cheese sauce or cheat with a jar like I do :p
Pour a drop of olive oil into the bottom of your slow cooker. This will stop any pasta from sticking. Add a double layer of the uncooked lasagne sheets. Break them up if you need to fit them into your slow cooker. Top pasta with a portion of cheese sauce.
Layer more pasta then add the meaty mixture and tomato sauce, be sure to save some mix for the top layer.
Again another pasta layer followed by chopped chorizo. More pasta followed by a layer of cheese sauce. Sliced aubergine on top. Followed by more pasta, meat sauce and topped with cheese!
Cover, and cook on LOW setting for 6 hours.