SLOW-COOKER VEGETABLE LASAGNE
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
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 3h30m
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- Slice 1 large aubergine. Lay half the slices of aubergine in the base of the slow cooker and top with 3 sheets of lasagne.
- Add a third of the ratatouille mixture, then the remaining aubergine slices, 3 more lasagne sheets, then the remaining ratatouille mixture.
- Cover and cook on High for 2½ - 3 hours until the pasta and vegetables are tender. Turn off the machine.
- Scatter 125g vegetarian buffalo mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese.
- Scatter with extra basil and serve with a handful of rocket.
Nutrition Facts : Calories 325 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.44 milligram of sodium
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