Slow cooker vegetable lasagne
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
- 1 tbsp rapeseed oil
- 2 onionssliced
- 2 large garlic cloveschopped
- 2 large courgettesdiced (400g)
- 1 red and 1 yellow pepperdeseeded and roughly sliced
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 2 tsp vegetable bouillon
- 15g fresh basilchopped plus a few leaves
- 1 large auberginesliced across length or width for maximum surface area
- 6 wholewheat lasagne sheets (105g)
- 125g vegetarian buffalo mozzarellachopped
Nutrition: Per serving
- kcal325low
- fat11glow
- saturates5g
- carbs36g
- sugars17g
- fibre11ghigh
- protein15g
- salt0.44glow
Method
step 1
Heat 1 tbsp rapeseed oil in a large non-stick pan and fry 2 sliced onions and 2 chopped large garlic cloves for 5 mins, stirring frequently until softened.
step 2
Tip in 2 diced large courgettes, 1 red and 1 yellow pepper, both roughly sliced, and 400g chopped tomatoes with 2 tbsp tomato purée, 2 tsp vegetable bouillon and 15g chopped basil.
step 3
Stir well, cover and cook for 5 mins. Don't be tempted to add more liquid as plenty of moisture will come from the vegetables once they start cooking.
step 4
Slice 1 large aubergine. Lay half the slices of aubergine in the base of the slow cooker and top with 3 sheets of lasagne.
step 5
Add a third of the ratatouille mixture, then the remaining aubergine slices, 3 more lasagne sheets, then the remaining ratatouille mixture.
step 6
Cover and cook on High for 2½ - 3 hours until the pasta and vegetables are tender. Turn off the machine.
step 7
Scatter 125g vegetarian buffalo mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese.
step 8
Scatter with extra basil and serve with a handful of rocket.