Easy Crock Pot Lasagne

Crock Pot Lasagne

The perfect meal to prepare ahead of time on a cold wintery morning then sit down and enjoy in the evening. Quick and easy to prepare and any leftovers can be stored in the freezer.

15min Prep | 8hrs Cook | 4 Servings


  • olive oil or non-stick spray
  • 2-3 garlic cloves, crushed
  • 400g can chopped tomato
  • 30g tomato soup
  • 1/4 cup tomato paste
  • 1 tsp dried basil leaves
  • 1 tsp dried oregano
  • 2 tsp Beef Stock Powder
  • 1/2 cup hot water
  • 1/2 cup red wine (or more hot water if you don’t have any wine)
  • salt and pepper to taste
  • 500 g beef mince
  • 250 g lasagne sheets


  • 2 tsp cornflour
  • 1 extra-large egg
  • 3/4 cup milk
  • 1 cup cheddar cheese grated
  • pinch of smoked paprika to taste


  1. Preheat your crock pot on the high setting and spray with non-stick spray (or grease with a little olive oil).
  2.  Combine first ten ingredients in a processor or combine by hand.
  3. Pour into a bowl and add mince, mixing well.
  4. Spread one third of the meat mixture evenly over base of the crock pot.
  5. Place a layer of lasagne sheets over the meat, broken to roughly fit over meat.
  6. Repeat the above and end with remaining meat mixture.
  7. Mix together all the topping ingredients in a seperate bowl.
  8. Pour over the lasagne and sprinkle with the smoked paprika.
  9. Turn slow cooker down to Low and cook for approximately 8 hours.
  10. Serve with your favourite vegetables (or salad) and a sprinkle of chopped parsley. Any leftovers can be popped into the freezer, portioned out into individual serves.