Slow cooker lasagne — Meal
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Macros (per serving)

Fat

47%

(27 g)

Protein

28%

(37 g)

Carbs

25%

(33 g)

26 g Net,

7 g Fiber

520 Calories (per serving)

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Meat dishes

Slowcooker Recipes

Vegetable Dishes

Slow cooker lasagne

Ingredients

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Coconut oil

1 Tbsp

Onion

2 pieces

Ground beef

1 kg

Brown mushrooms

250 g

Black olives

150 g

Red Beets

300 g

Dried oregano

1 Tbsp

Black pepper

to taste

Salt

to taste

Butternut Squash

1 kg

Zucchini

1 piece

Instructions

Difficulty

Normal

Prep time

20 min

Cook time

4 hr 0 min

1

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

2

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

3

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

4

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.

5

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.

6

Cut the zucchini into slices.

7

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.

8

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

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Details

Diet

Paleo

Course

Lunch, Dinner

Cooking equipment

Slowcooker, Dunschiller

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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