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Nutrition: Per serving

  • kcal325
    low
  • fat11g
    low
  • saturates5g
  • carbs36g
  • sugars17g
  • fibre11g
    high
  • protein15g
  • salt0.44g
    low
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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.

Recipe from Good Food books, September 2017

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Comments, questions and tips (63)

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Overall rating

A star rating of 4.3 out of 5.166 ratings

98r5xnfn4995880

This was my first time cooking this and won’t be the last . Absolutely gorgeous. Will add some Parmesan next time

Chri55mu5

Him indoors cooked in the oven as earlier 👩‍🍳 Commented. I really liked it,but him not so much. 🤷‍♀️defo worth a go

andyandlouise51220

Added the Parmesan as some suggested, it was a great addition. I substituted gluten free lasagna sheets, they worked well too. I served it with some pan fried fish, it was a very yummy dinner.

cellwood201

question

Hi, can this be frozen?

Trivena

Surprisingly good - added a little marscapone on the top to make a slightly more white sauce feel - really enjoyed it

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