Just like the well-loved Dolmio Spaghetti Bolognese, this slow cooker lasagna using Dolmio is super easy to make using beef mince, Dolmio Béchamel Sauce, Dolmio Lasagne Tomato Sauce, dried pasta sheets, and grated cheese.

To make lasagna in your slow cooker or crockpot, simply layer the browned meat mixture, pasta sheets, and sauces. Cook on high for about 4 hours to achieve a perfect, bubbly finish.

Please let me know how this recipe works for you in the comments below. Try making it and share your feedback or any modifications you tried!

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Can I use fresh pasta sheets instead of dried?

Yes, you can use fresh pasta sheets instead of dried ones in this slow cooker lasagna recipe. Fresh pasta cooks faster and tends to be more tender, so layer it with plenty of sauce to prevent it from drying out during the slow cooking process.

Slow Cooker Dolmio Lasagna Ingredients

• 1 kg of beef mince
• 1 teaspoon of olive oil
• 1 jar of Dolmio Béchamel Sauce
• 1 jar of Dolmio Lasagne Tomato Sauce
• 2 tablespoons of tomato paste
• A pinch of cracked pepper
• A pinch of garlic salt
• 1 teaspoon of sugar
• 2 cloves of garlic, crushed
• 1 onion, finely chopped
• 1 red capsicum, finely chopped
• 1 packet of dried lasagna pasta sheets
• 1 cup of grated cheese

How To Make Slow Cooker Lasagna Using Dolmio

1. Prepare the frying pan: Start by heating the olive oil in a large frying pan over medium heat, then add the beef mince, chopped onion, and red capsicum. Cook them until the mince is nicely browned and the veggies are tender.
2. Mix in seasonings: Next, add the crushed garlic, garlic salt, cracked pepper, and tomato paste to the pan. Mix everything together so the meat is fully covered with the paste and spices.
3. Combine the sauces: Now pour in the jar of Dolmio Lasagne Tomato Sauce and add the teaspoon of sugar. Stir everything together until it’s all well mixed and the sauce is evenly spread throughout the meat.
4. Prepare the slow cooker: Before you start layering, make sure to spray the inside of your slow cooker with cooking spray or rub it with a bit of butter to keep everything from sticking.
5. Layer the lasagna: To build the lasagna, put a layer of the meat mixture first at the bottom of the slow cooker. Then break the lasagna sheets to fit and cover the meat completely. Spread a few dollops of Dolmio Béchamel Sauce over the pasta.
6. Repeat the layers: Put a layer of meat mixture, cover it with pasta sheets, and top with béchamel sauce until all the ingredients are used up, finishing with pasta sheets and béchamel on top.
7. Cook the lasagna: Set your slow cooker to high and cover it. Place a clean tea towel or dishcloth under the lid to catch any extra moisture, and let it cook for about 4 hours.
8. Finish with cheese: Just before you’re ready to serve, sprinkle the grated cheese over the top layer of your lasagna. Let it melt a bit to give that delicious cheesy crust.

Recipe Tips

• Brown the beef well: Cook the beef mince on the stove until it’s very brown before putting it in the slow cooker. This step brings out a richer flavor and better texture in the lasagna.
• Ensure sauce coverage: Make sure each pasta layer is well covered with sauce. This keeps the pasta moist and helps it cook properly in the slow cooker.
• Add a little heat: If you like your food spicy, add a pinch of red pepper flakes to the beef. This will give your lasagna a gentle spicy flavor.
• Use mixed cheeses: Combine mozzarella with your regular cheese for topping. Mozzarella melts well and adds a creamy texture to your lasagna.
• Slow cook for flavor: For even more flavor, cook the lasagna on low for 6-8 hours instead of on high. This slow cooking makes everything extra tender and tasty.

Recipe Variations

• Try different meats: Use ground turkey or chicken instead of beef for a lighter version of this lasagna. These meats still taste great and work well in the slow cooker.
• Make it vegetarian: Replace the meat with grilled vegetables like zucchini, eggplant, and mushrooms for a vegetarian lasagna that’s still full of flavor.
• Go gluten-free: Use gluten-free lasagna sheets if you need to avoid gluten. These sheets work just as well in the slow cooker.
• Add leafy greens: Put layers of spinach or kale between the pasta sheets. This adds nutrients and makes the lasagna look more appealing with the green layers.
• Change up the sauces: Experiment with different types of jarred sauces, such as spicy arrabbiata or creamy four cheese, to give your lasagna new flavors.

What To Serve With Dolmio Lasagna

I love serving this Dolmio lasagna with a vibrant arugula and pear salad, roasted Mediterranean vegetables, garlic sautéed spinach, crisp fennel slaw, or steamed artichokes.

You can also pair the lasagna with rosemary focaccia bread or a zesty cucumber salad for a refreshing touch.

How To Store Leftover Dolmio Lasagna

In The Fridge:

To store leftover Dolmio lasagna in the fridge, first let it cool to room temperature. Cover the lasagna dish tightly with plastic wrap or transfer it into an airtight container. Stored like this, your lasagna will stay fresh and tasty for up to 5 days.

In The Freezer:

If you have quite a bit of lasagna left, you can store it in the freezer. First, portion the lasagna into manageable sizes. Wrap each piece tightly in foil, then place them in freezer bags. Make sure to squeeze out any excess air. This way, your lasagna will stay good for up to 3 months.

How To Reheat Leftover Dolmio Lasagna

When reheating leftover lasagna, preheat your oven to 350°F (175°C) then place the lasagna in an oven-safe dish, cover it with aluminum foil to prevent drying out, and heat for about 20 minutes or until thoroughly warm.

If you’re in a rush, you can microwave individual portions covered with a damp paper towel for 2-3 minutes on high.

Check out More Slow Cooker Recipes:

• Bored of Lunch Cajun Chicken and Penne Alfredo
• Slow Cooker Pasta Carbonara
• Slow Cooker Chicken Boscaiola