Slow Cooked Vegetable Lasagna

Vegetarian lasagne on the plate
AuthorHungry PandaCategoryDifficultyIntermediate
Yields4 Servings
Prep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins
 400 g (or 1 tin) 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 auberginesliced across length or width for maximum surface area
 2 onions, sliced
 6 lasagne sheets - wholewheat works wellapprox 100g
 125 g vegetarian buffalo mozzarella, chopped(add some mature cheddar if you want more flavour)
FOR THE FLAVOUR
 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
1

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.

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 tin) 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 auberginesliced across length or width for maximum surface area
 2 onions, sliced
 6 lasagne sheets - wholewheat works wellapprox 100g
 125 g vegetarian buffalo mozzarella, chopped(add some mature cheddar if you want more flavour)
FOR THE FLAVOUR
 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

Directions

1

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.

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.

Notes

Slow Cooked Vegetable Lasagna
IngredientsDirections