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Slow cooker vegetable lasagne New-recipe-icon

Make this low-calorie veggie lasagne as a lighter alternative to the traditional pasta bake. It's deliciously moist and packs in all of your five-a-day

  • Prep: 30 mins
    Cook: 3 hrs
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 325
  • Carbohydrates 36
  • Saturated Fat 5
  • Sugar 17
  • Protein 15
  • Fat 11
  • Fibre 11
  • Salt 0.44

Nutrition per serving

  • Calories 325
  • Carbohydrates 36
  • Saturated Fat 5
  • Sugar 17
  • Protein 15
  • Fat 11
  • Fibre 11
  • Salt 0.44

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
  • 1 large aubergine, sliced across length or width for maximum surface area
  • 400g can chopped tomatoes
  • 2 tbsp tomato purée
  • 2 tsp vegetable bouillon
  • 15g fresh basil, chopped plus a few leaves
  • 6 wholewheat lasagne sheets (105g)
  • 125g vegetarian buffalo mozzarella, chopped

Method

  1. Heat the oil in a large non-stick pan and fry the onions and garlic for 5 mins, stirring frequently until softened. Tip in the courgettes, peppers and tomatoes with the tomato purée, bouillon and chopped basil. Stir well, cover and cook for 5 mins. Don't be tempted to add more liquid as plenty of moisture will come from the veg once they start cooking.

  2. Lay half the slices of aubergine in the base of the slow cooker and top with 2 sheets of lasagne. Add a third of the ratatouille mixture, then the remaining aubergine slices, 2 more lasagne sheets, then the remaining veg mix. Cover and cook on High for 2½ - 3 hours until the pasta and vegetables are tender. Turn off the machine.

  3. Scatter the mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese, Scatter with basil and serve with a handful of rocket.

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