A plate serving slow cooker vegetable lasagne

Slow cooker vegetable lasagne

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(4 ratings)

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

Easy

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
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Ingredients

  • 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
    Onion

    Onion

    un-yun

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

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

    Courgette

    corr-zjet

    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
    Peppers

    Pepper

    pep-iz

    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
    Aubergine

    Aubergine

    oh-ber-geen

    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
    Basil

    Basil

    ba-zil

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

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

Method

  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.

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Comments, questions and tips

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kayarbee
15th Nov, 2017
5.05
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
goodfoodteam
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.
foodiesnob
16th Oct, 2017
3.8
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.
kayarbee
25th Nov, 2017
5.05
I used raw, they cooked down really nicely and soaked up some of the liquid
d18stepaside
29th Oct, 2017
3.8
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!
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