Slow cooker beef lasagne recipe
 With layers of rich meaty tomato sauce, tender pasta and luscious cheese sauce this easy slow cooker beef lasagne will fast become a family favourite. 4 tbsp olive oil 500g/1lb 2oz beef mince 1 medium red onion, finely chopped 2 garlic cloves, finely chopped 2 sticks celery, finely chopped 1 medium carrot, peeled and finely chopped 1 tbsp dried mixed herbs 400g tin chopped tomatoes salt and freshly ground black pepper 4 tbsp olive oil 500g/1lb 2oz beef mince 1 medium red onion, finely chopped 2 garlic cloves, finely chopped 2 sticks celery, finely chopped 1 medium carrot, peeled and finely chopped 1 tbsp dried mixed herbs 400g tin chopped tomatoes salt and freshly ground black pepper 125g/4½oz mascarpone 250g/9oz ricotta 50ml/2fl oz whole milk150g/5½oz strong cheddar, grated 125g/4½oz mascarpone 250g/9oz ricotta 50ml/2fl oz whole milk 150g/5½oz strong cheddar, grated 9 dried lasagne sheets 10g/⅓oz fresh basil leaves, roughly torn, to garnish (optional) 9 dried lasagne sheets 10g/⅓oz fresh basil leaves, roughly torn, to garnish (optional) Method To make the meat sauce, heat 2 tablespoons of olive oil in a large frying pan over a medium-high heat. Add the mince and season with salt and pepper, then fry for 10 minutes, breaking up the mince with a wooden spoon as it cooks, until browned all over. Remove the mince from the pan and set aside.Return the pan to a medium heat and add the remaining 2 tablespoon of oil along with the chopped onion, garlic, celery and carrot. Season again with salt and pepper, then cook for about 10 minutes, stirring often, until the vegetables are slightly softened and look glossy.Return the mince to the pan and add the dried herbs and tinned tomatoes. Fill the empty tin one-quarter full with cold water, swill around and tip into the pan. Bring everything to a simmer, check the seasoning and add a little more salt and pepper if needed, then turn off the heat. To make the white sauce, whisk together the mascarpone, ricotta, milk and 100g/3½oz of the cheddar in a bowl. To assemble the lasagne, pour one-third of the white sauce into the bottom of your slow cooker, top with 3 lasagne sheets, breaking up as necessary to cover the meat. Spoon over one-third of the meat sauce. Repeat the layers with the remaining sauces and pasta sheets, finishing with the meat sauce. Sprinkle the top with the remaining cheddar. Cook on high for 3 hours or low for 5 hours. By the end of cooking the pasta sheets should be tender and the centre of the lasagne piping hot. Just before serving, garnish with the fresh basil, if using. To make the meat sauce, heat 2 tablespoons of olive oil in a large frying pan over a medium-high heat. Add the mince and season with salt and pepper, then fry for 10 minutes, breaking up the mince with a wooden spoon as it cooks, until browned all over. Remove the mince from the pan and set aside. To make the meat sauce, heat 2 tablespoons of olive oil in a large frying pan over a medium-high heat. Add the mince and season with salt and pepper, then fry for 10 minutes, breaking up the mince with a wooden spoon as it cooks, until browned all over. Remove the mince from the pan and set aside. Return the pan to a medium heat and add the remaining 2 tablespoon of oil along with the chopped onion, garlic, celery and carrot. Season again with salt and pepper, then cook for about 10 minutes, stirring often, until the vegetables are slightly softened and look glossy. Return the pan to a medium heat and add the remaining 2 tablespoon of oil along with the chopped onion, garlic, celery and carrot. Season again with salt and pepper, then cook for about 10 minutes, stirring often, until the vegetables are slightly softened and look glossy. Return the mince to the pan and add the dried herbs and tinned tomatoes. Fill the empty tin one-quarter full with cold water, swill around and tip into the pan. Return the mince to the pan and add the dried herbs and tinned tomatoes. Fill the empty tin one-quarter full with cold water, swill around and tip into the pan. Bring everything to a simmer, check the seasoning and add a little more salt and pepper if needed, then turn off the heat. Bring everything to a simmer, check the seasoning and add a little more salt and pepper if needed, then turn off the heat. To make the white sauce, whisk together the mascarpone, ricotta, milk and 100g/3½oz of the cheddar in a bowl. To make the white sauce, whisk together the mascarpone, ricotta, milk and 100g/3½oz of the cheddar in a bowl. To assemble the lasagne, pour one-third of the white sauce into the bottom of your slow cooker, top with 3 lasagne sheets, breaking up as necessary to cover the meat. Spoon over one-third of the meat sauce. To assemble the lasagne, pour one-third of the white sauce into the bottom of your slow cooker, top with 3 lasagne sheets, breaking up as necessary to cover the meat. Spoon over one-third of the meat sauce. Repeat the layers with the remaining sauces and pasta sheets, finishing with the meat sauce. Sprinkle the top with the remaining cheddar. Repeat the layers with the remaining sauces and pasta sheets, finishing with the meat sauce. Sprinkle the top with the remaining cheddar. Cook on high for 3 hours or low for 5 hours. By the end of cooking the pasta sheets should be tender and the centre of the lasagne piping hot. Cook on high for 3 hours or low for 5 hours. By the end of cooking the pasta sheets should be tender and the centre of the lasagne piping hot. Just before serving, garnish with the fresh basil, if using. Just before serving, garnish with the fresh basil, if using. Recipe tips Do not be tempted to remove the lid during the cooking as this will allow heat to escape and increase cooking time. Swapping the layers of sauce around so the meat sauce is uppermost (rather than the usual white sauce) means you get a golden top which is hard to achieve in a slow cooker. If you prefer you can assemble the lasagne in the traditional way and use a chef's blow torch to brown the top after cooking. If you have time, it helps the lasagne to firm up and keep its shape if you can let it sit for a while before removing it from the slow cooker dish (or make it a day ahead and chill in the fridge overnight). Don't worry if you can't – it's delicious either way.