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Categories:
oil onion clove garlic mixed herbs ground beef beef stock tomatoes carrot baby spinach fresh lasagna sour cream egg Cheddar cheese
Viewed: 103 - Published at: 5 years agoIngredients
- 3 tbsp oil
- 1 None onion, diced
- 1 clove garlic, chopped
- 1/2 tsp mixed herbs
- 18 oz ground beef
- 1 cup beef stock
- 1 (13.5 oz) can diced whole peeled tomatoes
- 1 None carrot, grated
- 1/2 (5 oz) bag baby spinach
- 3 sheets fresh lasagna
- 1/2 cup sour cream
- 1 None large egg
- 1/3 cup grated Cheddar cheese
Method
- Heat oil in a large frying pan over medium heat. Saute onion, garlic and mixed herbs for 3-4 mins, until soft and fragrant. Add beef and cook, breaking up with a wooden spoon, until browned.
- Add stock and tomatoes. Simmer for 5 mins. Add carrot and spinach. Cook for 5 mins, until saucy.
- Add 1/3 of beef mixture to the bottom of a slow cooker and top with a layer of pasta sheets. Repeat with another 2 layers, finishing with pasta layer.
- Whisk sour cream and egg together until smooth then stir in grated cheese. Spoon over the top pasta sheet to cover it completely.
- Cook for 4 hours 30 mins on medium until pasta sheets are tender.
