Make this low-calorie veggie lasagne as a lighter alternative to the traditional pasta bake. It’s deliciously moist and packs in all of your five-a-day.
Prep: 30 mins
Cook: 2hrs, 30 mins – 3 hrs
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
1 large aubergine, sliced across length or width for maximum surface area
400g can chopped tomatoes
2 tbsp tomato purée
2 tsp vegetable bouillon
15g fresh basil, chopped plus a few leaves
6 wholewheat lasagne sheets (105g)
125g vegetarian buffalo mozzarella, chopped
- Heat the oil in a large non-stick pan and fry the onions and garlic for 5 mins, stirring frequently until softened. Tip in the courgettes, peppers and tomatoes with the tomato purée, bouillon and chopped basil. Stir well, cover and cook for 5 mins. Don’t be tempted to add more liquid as plenty of moisture will come from the veg once they start cooking.
- Lay half the slices of aubergine in the base of the slow cooker and top with 2 sheets of lasagne. Add a third of the ratatouille mixture, then the remaining aubergine slices, 2 more lasagne sheets, then the remaining veg mix. Cover and cook on High for 2½ – 3 hours until the pasta and vegetables are tender. Turn off the machine.
- Scatter the mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese, Scatter with basil and serve with a handful of rocket.
Recipe from bbcgoodfood.com