Slow cooked vegetable lasagna

An alternative to the usual bake with this low calorie version of an Italian favourite
Vegetarian lasagne on the plate

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 PandaCategoryDifficultyIntermediate

Yields4 Servings
Prep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins

 400 g (or 1 can) chopped tomatoes
 1 tbsp rapeseed oil
 1 red pepper (de-seeded and roughly sliced)
 1 yellow pepper (de-seeded and roughly sliced)
 2 large courgettes, diced (400g)
 1 large aubergine, sliced across length or width for maximum surface area
 2 onions, sliced
 ½ tsp oregano
 ½ tsp thyme
 2 large garlic cloves, chopped
 2 tbsp tomato purée
 3 tsp vegetable bouillon
 15 g fresh basil, chopped plus a few leaves
 6 lasagne sheets (105g) - wholewheat works well
 125 g vegetarian buffalo mozzarella, chopped (add some mature cheddar if you want more flavour)

1

Heat 1 tbsp rapeseed oil in a large non-stick pan and fry 2 sliced onions with 2 chopped large garlic cloves for 5 mins, stirring frequently until soft.

2

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.

3

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.

4

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.

5

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.

6

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.

7

Sprinkle mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese.

8

Add basil, over the top for garnish and serve with some rocket.

Ingredients

 400 g (or 1 can) chopped tomatoes
 1 tbsp rapeseed oil
 1 red pepper (de-seeded and roughly sliced)
 1 yellow pepper (de-seeded and roughly sliced)
 2 large courgettes, diced (400g)
 1 large aubergine, sliced across length or width for maximum surface area
 2 onions, sliced
 ½ tsp oregano
 ½ tsp thyme
 2 large garlic cloves, chopped
 2 tbsp tomato purée
 3 tsp vegetable bouillon
 15 g fresh basil, chopped plus a few leaves
 6 lasagne sheets (105g) - wholewheat works well
 125 g vegetarian buffalo mozzarella, chopped (add some mature cheddar if you want more flavour)

Directions

1

Heat 1 tbsp rapeseed oil in a large non-stick pan and fry 2 sliced onions with 2 chopped large garlic cloves for 5 mins, stirring frequently until soft.

2

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.

3

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.

4

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.

5

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.

6

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.

7

Sprinkle mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese.

8

Add basil, over the top for garnish and serve with some rocket.

Slow Cooked Vegetable Lasagna

HANDY TIP – Add some chilli flakes to the mixture if you like a zing in your lasagna. Mature cheddar works well to cut through the flavours.