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Ingredients

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

Goes well with

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