Name: Slow cooker lasagne
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 1
Ingredients: to taste Black pepper; 1⁄4 Tbsp Coconut oil; 1⁄4 piece Onion; 170 g Ground beef; 1⁄4 piece Zucchini; 1⁄4 Tbsp Dried oregano; to taste Salt; 45 g Brown mushrooms; 170 g Butternut Squash; 25 g Black olives; 50 g Red Beets

Marinka Bil

Slowcooker

Dunschiller

Lunch

Dinner

Paleo

Slow cooker lasagne

Cut the onions into half moons, the chestnut mushrooms and black olives into slices and cut the beetroot into cubes.

Heat the coconut oil in a frying pan and lightly fry the onion. 

Add the ground beef and fry for a few minutes until it is nearly cooked. 

Now add the brown mushrooms, olives, red beets and oregano and fry for 3-4 minutes. Season to taste with salt and pepper and set aside while you prepare the vegetables. 

Peel the pumpkin with a peeler and cut the top into thin slices with a sharp knife. You do not need the bottom, the part with the seeds. You can save this for another dish.

Place half of the squash slices on the bottom of the slow cooker. Put half of the ground beef mixture on top. Then a layer of zucchini slices, then the other half of the  ground beef  mixture. On top of that comes the other half of the squash slices.

Switch the slow cooker on the low setting and  leave the lasagne to cook for 4 hours.

Slow cooker lasagne

Slow cooker lasagne

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Macros(per serving)

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