• First, select the Program Brown/ Sautee on your Crockpot for 15 minutes;
  
• Once the pot is heated, pour some vegetable oil and add the vegetables (without the mushrooms). Add some salt, black pepper and sweet paprika and mix them well.
  
• After 5 minutes, add the ground beef meat. Add salt and pepper as you prefer.
  
• Once the program is finished, add the mushrooms.
  
• Then, add the tomato juice. If you think the sauce needs more liquid, add some water.
  
• Close the lid and select the Slow cooking program, using High temperature for 4h 30 min. If you are in a hurry, you can also choose the MEAT program and cook the meat sauce with high pressure.
  

Once the meat sauce is ready, we can start assembling the lasagna dish like this:

• Using a greased tray, put a layer of meat sauce, then add the lasagna sheets;
  
• On top of the lasagna layer, add a layer of Bechamel sauce;
  
• Then add the meat sauce layer again and some cheese (I like to use mozzarella).
• We continue to repeat this process until we use all the ingredients.
  
• Take into consideration that in the top we have to put Bechamel sauce, followed by meat sauce and cheese. The top layer of cheese should be consistent.
  
• Once you finished assembling the lasagna dish, cook it in the oven for 45-50 minutes at 180℃.