Name: Slow cooker vegetable lasagne
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4
Cuisine: Italian
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

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

3 hr 30 min total 30 min prep 3 hr cook 4 325 cal

Instructions

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1 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.
2 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.
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 3 sheets of lasagne.
5 Add a third of the ratatouille mixture, then the remaining aubergine slices, 3 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.