Slow Cooker Sausage Lasagne (HC)
Ingredients
- 1 tsp olive oil
- 8 sausages (pork, beef, chicken/turkey or veggie)
- 1 large onion, sliced
- 1 red pepper, diced
- 3-4 carrots, chopped
- 16 cherry tomatoes, halved
- 1 heaped tsp paprika
- 1 tsp garlic powder
- 1 heaped tsp Italian seasoning
- Pinch of chilli flakes (optional)
- Black pepper, to taste
- 1 heaped tbsp tomato purée
- 400g tin chopped tomatoes
- 150g passata (no added sugar)
- 1 vegetable stock cube (low sodium)
- 600ml boiling water
- 8 lasagne sheets, broken up into small pieces (wholewheat if possible - can also use green (spinach) lasagne sheets or any lasagne sheets of your choice)
- 2 tbsp cream cheese
- 180g peas (fresh or frozen)
- 2 tbsp fresh basil, chopped (optional)
Instructions
Heat the olive oil in a large frying pan over medium heat. Add the sausages and cook for a few minutes until lightly golden. Set aside to cool slightly, then chop into bite-sized pieces.
Transfer the sausages to the slow cooker. Add the onion, red pepper, carrots, cherry tomatoes, paprika, garlic powder, Italian seasoning, chilli flakes (if using), black pepper, tomato purée, chopped tomatoes, passata, stock cube and 200ml of boiling water. Stir well to combine.
Cook on high for 4–5 hours or low for 7–8 hours.
About 45 minutes (1 hour if cooking on low) before the end of cooking, add the broken lasagne sheets and 400ml of boiling water to the slow cooker and stir into the sauce. Continue cooking until the lasagne sheets are tender.
Just before serving, stir in the cream cheese, peas and fresh basil (if using). Taste and adjust seasoning as needed. Add a splash of water if you prefer a thinner consistency.
To serve, ladle the lasagne into bowls and enjoy.
Tip: This recipe is very flexible. You can use any vegetables, any type of meat, or any pasta you like.
Note - This recipe serves 4. Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze in single portions for up to 3 months.