• 1 tablespoon of 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
  • 400g can of chopped tomatoes
  • 2 tablespoons of tomato pure
  • 2 teaspoons of vegetable bouillon
  • 15g fresh basil, chopped plus a few leaves
  • 1 large aubergine, sliced across length or width for maximum surface area
  • 6 whole wheat lasagne sheets (105g)
  • 125g vegetarian buffalo mozzarella, chopped


  1. Use the Sear/Saute program to saute 2 sliced onions and 2 chopped large garlic cloves with 1 tbsp rapeseed oil, stirring frequently until softened.
  2. Add 2 diced large courgettes, 1 red and 1 yellow pepper, both roughly sliced, and 400g chopped tomatoes with 2 tbsp tomato puree, 2 tsp vegetable bouillon, and 15g chopped basil. Stir well, cover, and cook for 5mins.
  3. Take out all the ingredients from the pot. Slice 1 large aubergine. Lay half the slices of aubergine in the base of the slow cooker and top with 3 sheets oflasagne.
  4. Add a third of the ratatouille mixture, then the remaining aubergine slices, 3 more lasagne sheets,then the remaining ratatouille mixture.
  5. Cover and slow cook on high for 2 to 3 hours until the pasta and vegetables are tender. Turn off the machine.
  6. Scatter 125g vegetarian buffalo mozzarella over the vegetables then cover and leave for 10 minutes tosettle and melt the cheese.
  7. Scatter with extra basil and serve with a handful of rockets.
Zurück zum Blog

Hinterlasse einen Kommentar

Bitte beachte, dass Kommentare vor der Veröffentlichung freigegeben werden müssen.