Plate of slow cooker vegetable lasagne with cutlery

Slow cooker vegetable lasagne

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(24 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 bake. It's layered with pasta, ratatouille and sliced aubergine 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…

  • 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…

  • 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…

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

Method

  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.

  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.

  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.

  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.

  5. Add a third of the ratatouille mixture, then the remaining aubergine slices, 3 more lasagne sheets, then the remaining ratatouille mixture.

  6. Cover and cook on High for 2½ - 3 hours until the pasta and vegetables are tender. Turn off the machine.

  7. Scatter 125g vegetarian buffalo mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese. 

  8. Scatter with extra basil and serve with a handful of rocket.

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Comments, questions and tips

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Naomi Sheppard
29th Nov, 2018
4.05
Delicious recipe! Quite a light meal so would suggest serving with plenty of garlic bread. We added some extra grated cheddar on top for the last 10mins as well as the mozzarella
Cerio
11th Oct, 2018
1.05
Really bland. All flavour seemed to be sucked out of the vegetables. Even adding additional herbs and paprika didn’t save this dish. I won’t be making it again. I try and limit waste but the leftovers were binned.
saoirsek
1st Mar, 2018
4.05
Enjoyable, if not a little bland. Easily amended by adding some more herbs and maybe a few chilli flakes! Would definitely recommend getting wholewheat lasagna sheets if you can get them as the white flour ones didn’t have much bite to them. Cheap and cheerful, and a great way to get all your veg in.
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!
bakingislife16
12th Mar, 2018
Could I use emmental cheese instead?? Or mature cheddar??
goodfoodteam's picture
goodfoodteam
12th Mar, 2018
Thanks for your question. We haven't tested this recipe with alternatives but there is no reason why you couldn't scatter with either grated emmental or mature cheddar. You might want to adjust the quantities.
John Walker's picture
John Walker
7th Mar, 2018
Mistake in the recipe? The list of ingredients includes 6 lasagne sheets, but the Method only talks about 2 plus 2 sheets, making only 4 in total. I think a step in the Method has been omitted. Please can you correct this omission as I would like to use this recipe again and to make sure I get it right in future? Thanks
xhelenax
24th Jan, 2018
Can you cook this in the oven?
goodfoodteam's picture
goodfoodteam
29th Jan, 2018
Thanks for your question. You could adapt this recipe to go into the oven but as we haven't tested the necessary adjustments we can't give specific advise. We would recommend using one of our vegetable lasagne recipes designed for the oven. You could try this popular alternative: https://www.bbcgoodfood.com/recipes/10603/roasted-vegetable-lasagne
sym100
3rd Jan, 2018
Would this be suitable to separate and freeze spare portions? Any time or temperature recommendations for reheat in the oven (from frozen and defrosted)?
goodfoodteam's picture
goodfoodteam
4th Jan, 2018
Thanks for your question. We don't recommend this for freezing as it'll be a little but fiddly but you can portion it up and freeze it if you don't mind. We'd suggest defrosting in the fridge overnight and then giving it a blast in the microwave.
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
4.05
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.

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