Slow cooked lasagne. All put in raw. Is it nice?

[FreakinScaryCaaw]

I've just been ultra lazy and made a SC lasagne, nothing from scratch. I used a jar of bolognaise sauce, jar of 4 cheese sauce, shavings of parmesan and fresh lasagne sheets.

I just mixed the mince in with the bolognaise and layered as usual. Only took 5 minutes

Has anyone else made it and is it nice? I bet it doesn't look that appealing at the finish?

I'm picking up a new SC today that can be used on hob and under the grill but daren't try it with the ceramic one. I'd like to brown the top of the lasagne but ceramic one may crack?

Dp or I usually do it all from scratch so it'll be interesting to hear comments on the taste. I say scratch we don't make our own lasagne but use dried sheets.

I do it in the slower cooker but always cook the mince first and let it go quite dry as it produces more moisture when its in there. The top doesn't exactly brown but it does go crispy on edges.

Eww I'll be cooking the mince first next time too. I didn't like it much at all. I read you can do it raw but I wouldn't advise it. Still at least it was edible - just! DS1 ate all of his but he's 16 and going to the gym so eats everything. Dp had seconds but said he prefers the usual way. DS2 ate a bit. I ate mine but I feel sick tbh.

I don't know if I'd use fresh pasta in the SC again?

Thanks for the tip on letting it go quite dry.

Ooooo never thought of using SC for lasagne. I use it all the time for joints and stews but other than that I'm not really that adventurous. Any other good ideas that take all day to cook would be great!

Panackelty is nice. But it's a stew.

Panackelty Just do this but in SC. You can add anything, leeks, swede... it's nice.

That's on next weeks shopping list! Thanks

i chuck all the ingredients in for the bolognese bit (fresh ingredients no jars though), just mashing mince up a bit and then at the end of the day put it all together in the tin and do the rest in the oven. its hardly any different to conventional way and much easier/quicker - especially making the white sauce by just heating up flour/milk/marg - ie no roux

So do you brown the mince dreaming?

no too much work, and doesn't make any difference. just bash it up a bit, so its not lumpy before cooking

don't add liquid though. it will look really dry at first but will be fine, just add a bit near the end if its too dry