Slow cooker vegetable lasagne | Healthy Racipes

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:

• 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.

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