Slow-cooker vegetable lasagne

Make this low-calorie veggie lasagne as a lighter option in contrast to the customary heat. It’s layered with pasta, ratatouille and cut aubergine, and packs in the entirety of your five-a-day


1 tbsp rapeseed oil

2 onions, cut

2 enormous garlic cloves, slashed

2 enormous courgettes, diced (400g)

400g can slashed tomatoes

2 tbsp tomato purée

2 tsp vegetable bouillon

15g new basil, slashed in addition to a couple of leaves

1 huge aubergine, cut across length or width for most extreme surface zone

6 wholewheat lasagne sheets (105g)

125g veggie lover bison mozzarella, cleaved


Stage 1

Warmth 1 tbsp rapeseed oil in a huge non-stick dish and fry 2 cut onions and 2 cleaved huge garlic cloves for 5 mins, mixing every now and again until mellowed.

Stage 2

Tip in 2 diced huge courgettes, 1 red and 1 yellow pepper, both generally cut, and 400g hacked tomatoes with 2 tbsp tomato purée, 2 tsp vegetable bouillon and 15g cleaved basil.

Stage 3

Mix well, spread and cook for 5 mins. Try not to be enticed to include more fluid as a lot of dampness will originate from the vegetables once they begin cooking.

Stage 4

Cut 1 enormous aubergine. Lay a large portion of the cuts of aubergine in the base of the moderate cooker and top with 3 sheets of lasagne.

Stage 5

Include 33% of the ratatouille combination, at that point the rest of the aubergine cuts, 3 more lasagne sheets, at that point the rest of the ratatouille blend.

Stage 6

Spread and cook on High for 2½ – 3 hours until the pasta and vegetables are delicate. Mood killer the machine.

Stage 7

Dissipate 125g veggie lover wild ox mozzarella over the vegetables at that point spread and leave for 10 mins to settle and dissolve the cheddar.

Stage 8

Disperse with additional basil and present with a modest bunch of rocket.

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