A plate serving slow cooker vegetable lasagne

Slow cooker vegetable lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 30 mins Cook: 2 hrs, 30 mins - 3 hrs


Serves 4

Make this low-calorie veggie lasagne as a lighter alternative to the traditional pasta bake. It's deliciously moist and packs in all of your five-a-day

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: Per serving

  • kcal325
  • fat11g
  • saturates5g
  • carbs36g
  • sugars17g
  • fibre11g
  • protein15g
  • salt0.44g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large garlic cloves, chopped
  • 2 large courgettes, diced (400g)



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 red and 1 yellow pepper, deseeded and roughly sliced



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1 large aubergine, sliced across length or width for maximum surface area



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 400g can chopped tomatoes
  • 2 tbsp tomato purée
  • 2 tsp vegetable bouillon
  • 15g fresh basil, chopped plus a few leaves



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 6 wholewheat lasagne sheets (105g)
  • 125g vegetarian buffalo mozzarella, chopped


  1. Heat the oil in a large non-stick pan and fry the onions and garlic for 5 mins, stirring frequently until softened. Tip in the courgettes, peppers and tomatoes with the tomato purée, bouillon and chopped basil. Stir well, cover and cook for 5 mins. Don't be tempted to add more liquid as plenty of moisture will come from the veg once they start cooking.

  2. Lay half the slices of aubergine in the base of the slow cooker and top with 2 sheets of lasagne. Add a third of the ratatouille mixture, then the remaining aubergine slices, 2 more lasagne sheets, then the remaining veg mix. Cover and cook on High for 2½ - 3 hours until the pasta and vegetables are tender. Turn off the machine.

  3. Scatter the mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese, Scatter with basil and serve with a handful of rocket.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
15th Nov, 2017
Really nice easy healthy recipe, I added some mushrooms to the rest of the veg and used 2 balls of mozzarella instead of 1. Definitely one I will make again!
Karen Hardwick
8th Nov, 2017
Do you use fresh pasta sheets or dried?
goodfoodteam's picture
9th Nov, 2017
Thanks for your question. You need dried pasta for this recipe. Make sure they're not the type that need pre-cooking.
16th Oct, 2017
Do the aubergines go in sliced and raw or as part of the ratatouille? I put them in the veg as per instructions and then had none left to line the base of the slow cooker? Was very nice anyway, but needed more mozzarella.
25th Nov, 2017
I used raw, they cooked down really nicely and soaked up some of the liquid
29th Oct, 2017
We cooked the aubergines with the rest of the veg, we then picked some out to line the bottom of the slow cooker. Not sure it would make much difference either way!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.