Recipe Of The Day: Slow cooker vegetable lasagna

Treat your family to a mouthwatering vegetable lasagna this Thursday, perfectly cooked in a slow cooker.

The main ingredients for this easy to make dish include, tomatoes, onions, aubergine, and some peppers.

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Here is how to make slow-cooker vegetable lasagna:

Ingredients

• 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

Method

1. Heat 1 tbsp rapeseed oil in a large non-stick pan and fry two sliced onions and two chopped large garlic cloves for 5 mins, stirring frequently until softened.
2. Tip in 2 diced large courgettes, one red and one 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 three sheets of lasagne.
5. Add a third of the ratatouille mixture, the remaining aubergine slices, three 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.

Slow cooker vegetable lasagna recipe

Here is a quick, healthy lunch or dinner recipe to try out.

• Author: BBC Good Food
• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Yield: 4 1x
• Category: Lunch, Dinner
• Method: Bake
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 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

Instructions

1. Heat 1 tbsp rapeseed oil in a large non-stick pan and fry two sliced onions and two chopped large garlic cloves for 5 mins, stirring frequently until softened.
2. Tip in 2 diced large courgettes, one red and one 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 three sheets of lasagne.
5. Add a third of the ratatouille mixture, the remaining aubergine slices, three 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.

Nutrition

• Calories: 325kcal
• Sugar: 17g
• Fat: 11g
• Saturated Fat: 5g
• Unsaturated Fat: 36g
• Fiber: 11g
• Protein: 15g

*This recipe was taken from bbcgoodfood.com

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