Slow-Cooker Vegetable Lasagne

Ingredients:

•  2 onions, sliced
• 2 garlic cloves, minced
• 2 large courgettes, diced
• 3 bell peppers, diced
• 1 x 400g can chopped tomatoes
• 2 tbsp tomato purée
• 1 vegetable stock cube, crumbled into 1 tbsp boiling water
• 15g fresh basil, roughly chopped
• 1 large aubergine, sliced across length or width for maximum surface area
• 9 lasagne sheets
• grated cheese, to top (i use vegan cheese)

Method:

1. Heat 1 tbsp of vegetable oil in a large non-stick saucepan and fry off the onions for 5 mins, stirring frequently until softened.
2. Add in the garlic and cook for a further 30 seconds, making sure it doesn’t burn.
3. Add in the diced courgettes, peppers, chopped tomatoes, tomato purée, vegetable stock and the chopped basil.
4. 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.
5. Add a little bit of oil to the slow-cooker and rub it all around so that the aubergines don’t stick.
6. Now you are going to build the lasagne!
7. Place a layer of aubergine into the base of the slow-cooker, top with 3 sheets of lasagne and a layer of ratatouille.
8. Repeat ‘Step 7’ until all the mixture is used up, ending with a layer of ratatouille.
9. Sprinkle over a generous amount of cheese.
10. Pop the slow-cooker on high for 2.5-3 hours until the vegetables are tender and the cheese is all melted.
11. Serve with greens of your choice, and if you are feeling really hungry a big bit of GARLIC BREAD!! Yummm.

Follow my video recipe here:

Original recipe from: https://www.bbcgoodfood.com/recipes/slow-cooker-vegetable-lasagne