Slow-Cooked Chunky Beef Lasagne Recipe

In a slow cooker, combine the beef, onion, garlic, carrot, celery, diced tomatoes, tomato paste, oregano, basil, salt, pepper, and beef broth.

Cook on high for 4 hours or low for 8 hours, until the beef is tender and the flavors are well combined.

Preheat the oven to 375°F (190°C).

In a large pot of salted boiling water, cook the lasagne sheets until al dente. Drain and set aside.

Remove the beef from the slow cooker and shred using two forks. Return the shredded beef to the slow cooker.

In a small bowl, mix together the mozzarella, Parmesan, and ricotta cheeses.

Spread a thin layer of the beef mixture on the bottom of a baking dish. Top with a layer of lasagne sheets, followed by a layer of the cheese mixture. Repeat the layers, ending with a generous layer of cheese.

Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, until the cheese is golden and bubbly.

Allow the lasagne to cool for a few minutes before serving.

Serve hot and enjoy!