Slow Cooker Turkey Lasagne
Essential Ingredient:
Turkey Mince
For the ragu:

500g turkey mince

100g smoked pancetta cubed (or you could use smoked bacon)

1 large onion, chopped finely

2 large carrots, grated

1 large courgette, grated

2 peppers, chopped

Olive oil

Garlic - 1tsp

500g passatta

1 knorr chicken stock pot gel

Dash of black pepper for seasoning

For the cheese sauce:

1 tbsp butter

2 tbsp flour

500ml milk

A dash of english mustard

250g grated strong cheddar

Lasagne sheets

To serve:
Serve with a side salad and jacket wedges to make the lasagne go around further.
Recipe from Mummy Mishaps.
A variation on traditional lasagne.
  1. For the ragu:
  2. Add a glug of olive oil to a deep saucepan and fry the turkey mince until it changes from pink to a grey/brown colour (about 5 minutes)
  3. Remove from the heat and drain off the fat and place into the slow cooker
  4. Return the saucepan to the heat and add some more olive oil and the garlic.
  5. Fry off the pancetta on a high heat for about 3 minutes until it starts to change colour, then add the onion and reduce the heat a little.
  6. After about another 3-4 minutes add the carrot, courgette and pepper and cook for a further 5 minutes on a low heat.
  7. Remove from the heat and drain off any excess fat then add to the turkey in the slow cooker
  8. Add the passatta and the chicken stock pot gel, and mix well
  9. Turn slow cooker to the lowest setting and allow to cook for about 7 hours or overnight
  10. Once cooked, taste and season with black pepper as required
  11. For the cheese sauce:
  12. Add the butter to a medium sized saucepan and when it is stating to melt add the flour and stir well until combined. Keep stirring and very soon the mixture will come away from the sides, once this happens the mixture must be cooked for 1 minute and it must be continually stirred
  13. Once this has happened remove from the heat and add a few glugs of milk to start with, and stir the pan so that the flour mixture and the milk combine. You may find that using a whisk helps here. The idea is to get rid of the lumps before you return the pan to the heat
  14. Once the lumps have gone, return the pan to the heat and while stirring all the time, allow the milk to heat up. Add the rest of the milk and after a couple of minutes you should feel the sauce thicken. Now add your cheese, probably in three parts, and again keep stirring
  15. Once the sauce comes to the boil, keep stirring and allow it to cook for 1 minute
  16. Remove from the heat and add the mustard and stir well. The cheese sauce should be lovely and thick now
  17. Once both sauces are ready, get a large square/rectangular oven proof dish and lightly grease the bottom of it
  18. Line the bottom of it with the ragu sauce
  19. Add a layer of lasagne sheets
  20. Add a layer of cheese sauce
  21. Repeat layers, making sure the final one has cheese sauce on the top
  22. Cook in a Pre- heated oven of 180oC/160oC (fan) for about 45 minutes - until the top browns.
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