Skip to main content

Slow cooker vegetable lasagne

 

Method 1

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

step 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.

step 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.

step 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.

step 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.

step 5

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

step 6

Cover and cook on High for 2½ - 3 hours until the pasta and vegetables are tender. Turn off the machine.

step 7

Scatter 125g vegetarian buffalo mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese.

step 8

Scatter with extra basil and serve with a handful of rocket.

Method 2

Ingredients (serves 4–6)

Vegetables

1 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 zucchini, sliced or diced

1 bell pepper, chopped

1 cup mushrooms, sliced

1 cup spinach (fresh or frozen, squeezed dry)

1 carrot, grated (optional but great for sweetness)

Tomato sauce

1 can (400 g / 14 oz) crushed tomatoes

2 tbsp tomato paste

1 tsp dried oregano

1 tsp dried basil

½ tsp chili flakes (optional)

Salt & pepper to taste

Cheese layer

1½ cups ricotta (or cottage cheese)

1 cup mozzarella, grated

¼ cup parmesan, grated

1 tsp Italian seasoning or mixed herbs

Pasta

8–10 lasagne sheets (regular, no-boil not required)

Method

1. Make the veggie sauce

Heat olive oil in a pan.

Sauté onion until soft, then add garlic (30 seconds).

Add zucchini, pepper, mushrooms, carrot. Cook 5–7 minutes until slightly softened.

Stir in crushed tomatoes, tomato paste, herbs, chili flakes, salt & pepper.

Simmer 5 minutes, then stir in spinach. Turn off heat.

2. Prepare cheese mix

In a bowl, mix ricotta, half the mozzarella, parmesan, Italian seasoning, and a pinch of salt & pepper.

3. Assemble in the slow cooker

Lightly grease the slow cooker insert.

Layer like this:

Thin layer of veggie sauce

Lasagne sheets (break to fit)

Ricotta cheese mixture

Veggie sauce

Repeat layers until used up, finishing with sauce.

Sprinkle remaining mozzarella on top.

4. Slow cook

LOW: 4–5 hours

HIGH: 2–3 hours

Lasagne is done when pasta is tender and edges are bubbling.

5. Rest & serve

Let it rest 15–20 minutes before slicing — this helps it hold together beautifully.

Tips for best results

If your sauce is thick, add ¼ cup water or veg stock so pasta cooks evenly.

Don’t overfill — leave about 1 cm space at the top.

For a golden top, pop the insert under a grill/broiler for 5 minutes (if oven-safe).

Easy Variations

Vegan: Use plant ricotta + vegan mozzarella

Extra protein: Add cooked lentils or crumbled paneer

White sauce version: Swap tomato sauce for béchamel + mushrooms & spinach

Gluten-free: Use GF lasagne sheets and add extra liquid



Labels:

Comments

Post a Comment

Popular posts from this blog

Dumplings

  Method 1 Ingredients 150g self-raising flour plus a little extra 70g suet small handful of parsley chopped (optional) step 1 Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed. step 2 When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up. Method 2 🥣 Traditional British Dumplings (with Suet) 📝 Ingredients (Makes 6–8 dumplings): 100g self-raising flour 50g shredded suet (beef or vegetable) Pinch of salt Cold water, approx. 4–5 tbsp 🔧 Instructions: Mix dry ingredients: In a bowl, m...
Post a Comment
Read more

Sichuan chicken

  Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...
Post a Comment
Read more

Crumpet pizzas

  Method 1 Ingredients 6 crumpets 4 tbsp passata 4 tbsp ketchup ½ tsp dried oregano toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well) 75g cheddar cheese grated step 1 Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors. step 2 Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating. Method 2 🧺 Ingredients (makes 6 mini pizzas / serves 2–3) Base: 6 crumpets (regular or sourdough) 1–2 tbsp olive oil (optional, for brushing) Tomato sauce: 4 tbsp passata or pizza sauce 1 tsp tomato purée (optional, for richness) ½ tsp dried oregano or...
Post a Comment
Read more