A delicious Slow Cooker vegetarian lasagne to serve 6.
This recipe is Slimming World friendly and is 2 syns per portion.
INGREDIENTS
- 1 tablespoon fry light
- 1 small onion, chopped
- 6 cloves garlic, chopped
- 8 mushrooms, chopped
- 1 red pepper, chopped
- 780g passata
- 2 tablespoons of tomato purée
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 10 whole wheat lasagne sheets
- 200g ricotta cheese
- 150g fresh baby spinach
DIRECTIONS
Heat fry light in a frying pan over medium heat.
Add onion, garlic, pepper and mushrooms and cook until slightly softened, about 3 minutes.
Stir in crushed passata, tomato purée, oregano, basil, thyme, salt, and pepper.
Remove from heat.
Spread a thin layer of the sauce mixture over the bottom of the slow cooker.
Place a layer of lasagne sheets over the sauce, breaking them into smaller pieces as needed.
Spoon ⅓ cup ricotta cheese over the sheets, scooping little dollops of it to spread it out over the noodles.
Pour 1 cup of the sauce evenly over the sheets and ricotta.
Pour 1 cup of the sauce evenly over the sheets and ricotta.
Top with ⅓ of the spinach.
Repeat layers two more times: sheets, ⅓ cup ricotta, 1 cup sauce, spinach.
Then make one more layer on top with sheets, the remaining sauce, ⅓ cup ricotta, and a sprinkling of cheese of your choice.
Cook lasagne in your slow cooker on low heat for about 3 ½ hours, until lasagne sheets are tender. Let stand, covered, for 30 minutes before serving.
*Note: If you prefer to use jarred lasagne sauce, you can replace the passata, tomato purée, tomato sauce, oregano, basil, thyme, and salt with 2 jars of your favourite sauce. Season with pepper and continue with the recipe as written.
Repeat layers two more times: sheets, ⅓ cup ricotta, 1 cup sauce, spinach.
Then make one more layer on top with sheets, the remaining sauce, ⅓ cup ricotta, and a sprinkling of cheese of your choice.
Cook lasagne in your slow cooker on low heat for about 3 ½ hours, until lasagne sheets are tender. Let stand, covered, for 30 minutes before serving.
*Note: If you prefer to use jarred lasagne sauce, you can replace the passata, tomato purée, tomato sauce, oregano, basil, thyme, and salt with 2 jars of your favourite sauce. Season with pepper and continue with the recipe as written.
If you make this, please tweet a picture or tag me in your Instagram posts. You can find me as @Krissie_Akrill.
Enjoy x
Enjoy x
