Lasagne Soup (Slow Cooker)
This is a bit of a win for the workdays. Pop it on in the morning; it doesn’t matter if it cooks for 6 hours or 10. When you get home, you simply add the lasagne sheets and cook for 20–30 minutes and dinner is done. It has a place at the table on any old Wednesday night as much as it does on the nights you have friends over for dinner. It is a feat of comfort and culinary genius all in one. Looking at those lasagne sheets bobbing happily in the soupy, cheesy sauce is a feast for the eyes as well as the belly.
Ingredients 18
2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, crushed
1 stalk celery, finely chopped
1 carrot, finely chopped
1 tsp dried oregano
1 tbsp oregano leaves, finely chopped
1 tbsp basil leaves, finely chopped
500 g minced beef (ground beef)
185 ml full-cream milk (whole milk)
2 tins chopped tomatoes, 400 g each
500 ml chicken stock
2 tbsp tomato paste, concentrated purée
100 g parmesan, grated
200 g fresh lasagne sheets, roughly torn
1 buffalo mozzarella ball, roughly torn
To Serve
basil leaves, fresh
salt, to taste
ground black pepper, to taste
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Method 8
Set the slow cooker to the sauté function and allow it to warm up. Add the and, once hot, add the . Cook for 1–2 minutes.
Add the , , and . Cook for 2 minutes, stirring regularly to prevent them catching.
Add the , , and and cook for another 30 seconds before adding the . Cook until lightly browned, then season with salt and pepper.
Stir in the and cook for another 5 minutes, or until it looks like the milk has been absorbed into the meat and none of the meat is clumping together.
Add the , and , then close the lid and cook on low for 6–8 hours.
Lift the lid and add half of the to season. Once melted into the sauce, gently push in the . Close the lid and cook for 30 minutes.
Turn off the heat. Add the and give it a minute to melt into the sauce.
Gently spoon into serving bowls. Season again with the remaining , salt and pepper and add the fresh basil leaves just before serving.
