Slow cooker vegetable lasagne
- Good Food team
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Serves 4
Easy
Prep: 30 mins
Cook: 2 hrs and 30 mins - 3 hrs
A star rating of 4.3 out of 5.174 ratingsRate
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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
Healthy
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp rapeseed oil
-
2 onions
sliced
-
2 large garlic cloves
chopped
-
2 large courgettes
diced (400g)
-
1 red and 1 yellow pepper
deseeded and roughly sliced
-
400g can chopped tomatoes
-
2 tbsp tomato purée
-
2 tsp vegetable bouillon
-
15g fresh basil
chopped plus a few leaves
-
1 large aubergine
sliced across length or width for maximum surface area
-
6 wholewheat lasagne sheets (105g)
-
125g vegetarian buffalo mozzarella
chopped
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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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A star rating of 4.3 out of 5.174 ratings
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