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Preparation time is 20minutes
Cook time is 3hours
Total time is 3hours 20minutes
Serve is for 6 people
Estimated cost per serve is 10.59 dollar
Difficulty level: 3 out of 4
14 Ingredients
- 250grams ricotta
- 500grams eggplants
- 2teaspoons dried oregano
- 1/2 cup red lentils
- rocket salad
- 1/4 cup olive oil
- 250grams dried lasagne sheets
- 1 free range egg
- 2 large garlic cloves
- 1 cup grated mozzarella
- 300grams Kent pumpkin
- 1/4 cup grated parmesan
- 200grams zucchini
- 700grams tomato passata
Description
Making lasagne is easy with this slow cooker recipe. Layer your ingredients in, then set and forget until dinner time.
Method
Step 1 of 6
Grease bowl of a 6-litre slow cooker with some of the oil. Pour 3/4 cup passata over base to cover. Combine remaining oil with garlic and oregano and use to brush vegetables. Place eggplant into cooker in a single layer, trimming to fit.
Step 2 of 6
Cover with one-third of the lasagne sheets and half the remaining passata. Scatter over half the lentils.
Step 3 of 6
Place pumpkin over lentils. Top with half the remaining lasagne sheets, and remaining passata and lentils. Cover with zucchini and remaining lasagne sheets.
Step 4 of 6
Combine ricotta, egg and three-quarters of the mozzarella in a bowl. Spread over lasagne sheets and finish with remaining mozzarella and parmesan. Season with pepper.
Step 5 of 6
Cover and cook on high setting for 3 hours or until lasagne is tender and topping is golden around the edges.
Step 6 of 6
Slice and serve with rocket salad.
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