Slow cooker vegetable lasagne

• rapeseed oil↗1 tbsp tbsp
• onions↗2

  sliced

• large garlic cloves↗2

  chopped

• large courgettes↗2

  diced (400g)

• 1 red and 1 yellow pepper↗

  deseeded and roughly sliced

• chopped tomatoes400g can g

  can

• tomato purée↗2 tbsp tbsp
• vegetable bouillon↗2 tsp tsp
• fresh basil↗15g g

  chopped plus a few leaves

• large aubergine↗1

  sliced across length or width for maximum surface area

• wholewheat lasagne sheets (105g)↗6
• vegetarian buffalo mozzarella↗125g g

  chopped

Step-by-step instructions

1. 1

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

2. 2

   Tip in 2 diced large courgettes, 1 red and 1 yellow pepper, both roughly sliced, and 400g chopped tomatoes with 2 tbsp tomato purée, 2 tsp vegetable bouillon and 15g chopped basil.

3. 3

   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.

4. 4

   Slice 1 large aubergine. Lay half the slices of aubergine in the base of the slow cooker and top with 3 sheets of lasagne.

5. 5

   Add a third of the ratatouille mixture, then the remaining aubergine slices, 3 more lasagne sheets, then the remaining ratatouille mixture.

6. 6

   Cover and cook on High for 2½ - 3 hours until the pasta and vegetables are tender. Turn off the machine.

7. 7

   Scatter 125g vegetarian buffalo mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese.

8. 8

   Scatter with extra basil and serve with a handful of rocket.