Layered with pasta, ratatouille, cheese and sliced aubergine this healthier take on the Italian favourite packs in all of your five-a-day and more. All made in a rice cooker using the SLOW COOK function.
AuthorHungry PandaCategoryVegDifficultyIntermediateHeat 1 tbsp rapeseed oil in your rice cooker bowl using SLOW COOK or WHITE RICE function and shall;ow fry 2 sliced onions with 2 chopped large garlic cloves for 5 mins, stirring frequently until soft.
Add 2 diced large courgettes, 1 red and 1 yellow pepper with 400g chopped tomatoes with 2 tbsp tomato purée, 2 tsp vegetable bouillon and 15g chopped basil.
Stir well and the oregano and thyme cover then 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 rice cooker bowl 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 to make a layering effect in your inner bowl. Stack the layers as high as you like.
Select the SLOW COOK function on your rice cooker and with the lid closed set the cooking time for 90 minutes. Depending on your cooker it may need an extra 30 minutes of cooking to get the vegetables fully tender.
Sprinkle mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese.
Add basil, over the top for garnish and serve with some rocket.
Ingredients
Directions
Heat 1 tbsp rapeseed oil in your rice cooker bowl using SLOW COOK or WHITE RICE function and shall;ow fry 2 sliced onions with 2 chopped large garlic cloves for 5 mins, stirring frequently until soft.
Add 2 diced large courgettes, 1 red and 1 yellow pepper with 400g chopped tomatoes with 2 tbsp tomato purée, 2 tsp vegetable bouillon and 15g chopped basil.
Stir well and the oregano and thyme cover then 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 rice cooker bowl 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 to make a layering effect in your inner bowl. Stack the layers as high as you like.
Select the SLOW COOK function on your rice cooker and with the lid closed set the cooking time for 90 minutes. Depending on your cooker it may need an extra 30 minutes of cooking to get the vegetables fully tender.
Sprinkle mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese.
Add basil, over the top for garnish and serve with some rocket.
Notes
Add some chilli flakes to the mixture if you like a zing in your lasagna. Mature cheddar works well to cut through the flavours.