Step 1

Separate the minced beef well and brown in a pan over a medium heat, drain away any excess fat.

Step 2

Add the oil and then the diced and grated vegetables (onion, celery, carrot), garlic, herbs and seasonings. Cook through until the onion and celery are soft and translucent.

Step 3

Add the tomato paste, tomato passata and Worcester Sauce stirring through continuously.

Step 4

Melt the stock cube in the hot water, add to the pan, mix through and cook for a further 10 minutes on a medium heat. The sauce should be nice and thick but do not simmer it down too much as the moisture is needed to cook the pasta sheets in the slow cooker and keep the lasagne moist. Set aside whilst making the bechamel sauce.

Step 5

In a pan melt the butter and then gradually add the sifted flour whilst stirring continuously. This will make a 'roux', which is a thick paste and forms the basis of the sauce.

Step 6

Turn down the heat to low and pour in the milk slowly stirring throughout to avoid lumps forming in the sauce.

Step 7

Once all the milk is added, season with ½ tsp of salt, then add the peeled garlic clove and bay leaf. Stirring throughout, cook the sauce on low for another 5-10 minutes to allow the garlic and bay flavours to permeate.

Step 8

Remove from the heat and remove the bay leaves and cloves of garlic.

Step 9

Fill the bottom of the slow cooker with a thin layer of ragu sauce then arrange pasta sheets over the top to form a complete layer. Spoon over a covering of bechamel sauce and a sprinkle of cheese. Then begin repeating the layers by spooning over more of the ragu sauce.

Step 10

On the final layer of pasta add a thick layer of the bechamel to ensure the dried pasta is completely covered in sauce. Sprinkle over the remainder cheese and set the cooker to high for 2 to 2½ hours or low for 4 to 4½ hours.

Step 11

Cook until the pasta is soft, this can be checked by prodding a skewer into the middle of the lasagne.