Preparing Two Lasagne [Instructions in the gallery from right to left] ― On Day 1: preparing the hash and veggie sauce in the slow cooker. ― On day 2: preparing a béchamel, assembling the parts and baking the first Lasagne (the second went into the freezer)

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1. **DAY 1**

   * Sear the mince
   * Place the chopped tomatoes in the slow cooker, add the chopped carrots and hot chilli peppers
   * Add chopped celery stalks
   * Add the seared mince
   * Mix well, cover and slow cook, about 2 hrs on high, then about 10 hrs on low overnight

   **DAY 2**

   * Prepare a béchamel
   * Prepare the mince and veggies mix
   * First pour a little béchamel into 2 suitable moulds, then cover with lasagne sheets
   * Top with mince/veggies sauce, then béchamel
   * Prepare the next layer
   * Again cover with mince/vegetables and béchamel
   * Add the top sheets and top with béchamel
   * Chill until baking time (then cover and place the second mould in the freezer for another time)
   * Decorate with mozzarella and basil
   * Bake for approx. 1.5 hours at initially 160°, then 180°

   Buon appetito!