2 Tbsp. oil
500g (17.5 oz.) ground beef
1 onion, diced
2 tsp. garlic, crushed
4 Tbsp. tomato paste
2x 525g (18.5 oz.) tin of crushed tomatoes
1 Tbsp. sugar
2 tsp. oregano
2 tsp. basil
500g (17.5 oz.) lasagna sheets (Oven Ready)
2 Tbsp. butter
2 Tbsp. plain flour
2 cups milk
1 Tsp. Dijon mustard
1 cup grated cheese
¼ cup parmesan
Salt & pepper
In a frying pan over medium heat add the vegetable oil.
Once the oil is hot, add the onion & garlic. Cook until the onion is translucent.
Add the beef mince and cook until browned.
Add the tomato paste, crushed tomatoes, basil, sugar, and oregano.
Place to the side.
Now for the cheese sauce, first melt the butter in a microwaveable bowl. 15 Seconds in the microwave should be more than long enough.
Add the flour and whisk together. Cook for a further 30 seconds.
Slowly whisk in the milk trying to avoid any lumps.
Cook for 1 & 1/2 minutes. Continue to whisk then cook in the microwave for 30-second intervals until the milk has thickened.
Whisk in the cheese and mustard. Season with salt & pepper, place to the side.
Putting it Altogether:
In the slow cooker start with a little bit of the bolognese sauce.
Add one layer of lasagna sheets then top this with the bolognese sauce until it covers the sheets. Spoon the cheese sauce on top of the bolognese sauce it should roughly cover it.
Repeat until you run out of sauce or lasagna sheets. Make sure you finish off with a cheese
layer on top.
Cook on low for roughly 6 hours.
Serve & Enjoy
It might be tempting but putting the slow cooker on high may result in a burnt lasagna. I recommend keeping it on low for the entire cooking time.
To avoid scratching your slow cooker use plastic utensils to cut and remove pieces of the lasagna. I find a flat spatula is very good at doing this.
If you’re feeling like more vegetables, then I recommend adding some red bell peppers, mushrooms and even spinach to the bolognese sauce.
In this particular recipe I use dried herbs, but fresh always tastes better so if you can I recommend using fresh.
[This slow cooker lasagna is perfect for anyone who wants to make a mouth-wateringly good lasagna ahead of time so that you can have it ready for when you get home. It’s pretty easy to make but does require a bit of time to prepare when compared to most other slow cooker recipes.
This dish is great if you need to cook for a crowd, this recipe should feed about six people. As with any lasagna, this also goes great alongside some garlic bread. If you have leftovers, then simply wrap it up and either freeze or keep it in the fridge. It tastes pretty good even reheated!
For this recipe, I make a cheese sauce that can be difficult to get right. If you prefer an easier cheesy layer, then I recommend making a mix of two cups shredded cheese, one cup ricotta or cottage cheese and finally one cup of grated parmesan. Use this cheese mix in place of the cheese sauce.]
6 cups apples, cut into chunks
1 tsp. cinnamon, ground
1 Tbsp. lemon juice
1 cup plain flour
1 cup unsalted butter
½ cup brown sugar
1 cup oats
1 tsp. nutmeg, ground
1 tsp. cinnamon, ground
In a bowl, rub together the flour, butter, brown sugar, oats, nutmeg and the cinnamon using your fingers. Rub together until it resembles large breadcrumbs.
In the slow cooker, add the chopped apples, cinnamon, and lemon juice. Mix, so the apple is lightly coated in the lemon juice.
Add the crumble mix on top.
Cook on low for 5 hours or until the apples are nice and tender.
For the last hour slightly move the lid so that moisture can escape. This technique should help the topping to harden.
Serve & Enjoy
If you’re in a rush, then you can put the slow cooker on high for 2 hours and again removing the lid slightly for the last hour. This method should help the topping harden.
Assuming you want to add a bit of crunch to your apple crisp, then try adding some chopped walnuts, pecans or slivered almonds. Both will add that extra crunch and a bit of a nutty taste as well.
You can use any type of apple in this recipe. I try to use any apples that look like they’re starting to go bad if I have too many. If I need to buy apples, I usually buy Fuji or granny smith.
[This slow cooker apple crisp is the perfect dessert that you can get cooking ahead of time. If you love tender apples topped off with a crunchy oat mix, then you will enjoy this dish.
Another thing I love about this dish is that you up with an amazing apple and the cinnamon smell wafting through the house.
There are plenty of ways you’re able to cook this dish but doing it in the slow cooker frees up time and reduces a bit of stress since it will be fine if you have it cooking for longer than the required time. Unlike in the oven where you will end up with a burnt topping.
I love having my apple crisp with either some thickened cream or some ice cream. It’s also pretty good just by itself, so if you’re not a fan of adding anything extra, then you won’t be disappointed.
It’s best to use fresh apples in this recipe since using canned wouldn’t make much sense. You can use any type of apple, but there are a few sorts that will work better than others]
750g (1.6 lb.) beef chuck steak, cut into 3 cm/1 inch chunks
2 Tbsp. sweet paprika
1 onion, cut into chunks
2 tsp. crushed garlic (2 cloves)
2 carrots, cut into chunks
2 potatoes, cut into chunks
2 red bell peppers, cut into chunks
2 Tbsp. tomato paste
400g (14 oz.) can diced tomatoes
1/2 cup salt-reduced beef stock
½ Tbsp. caraway seeds
2 bay leaves
Coat the beef with the paprika.
In a pan over medium heat, lightly brown the beef before transferring to the slow cooker.
Add the onion, garlic, carrots, potatoes, tomato paste, beef stock, red pepper, diced tomatoes, caraway seeds, and the bay leaves into the slow cooker.
Cook on low for 8 hours or 4 hours on high if you’re in a rush.
Season with salt & pepper.
This mouthwatering slow cooker goulash is an amazing beef stew that cooks for over 8 hours. This long cook time allows for the flavors to develop and intensify. The result is an amazing Hungarian style beef dish that just sends your taste buds on a fantastic journey.
This dish is great if you need to cook for a crowd as it is fantastic just by itself. However, I love having this dish topped with a dollop of sour cream.
If you’re looking to bulk the recipe out a bit more then I would recommend cooking either some rice or pasta to go with the stew. Personally, I prefer to enjoy it as is but you can easily bulk it out if needed. I also like having some freshly baked bread off to the side. There is nothing more enjoyable then dipping some delicious soft bread into this rich tomato dish.
This goulash is yet another slow cooker beef dish that will reheat pretty well so if you have any leftovers make sure you cover it and keep it in the fridge or freezer. It should keep for a few days in the fridge before needing to be thrown out.
When it comes to buying beef for a stew, you don’t need to buy an expensive cut. Something like chuck will not only become tender after 8 hours of cooking it will also impart a fantastic beef flavor to your dish.