Slow Cooked Vegetable Lasagna - GreedyPanda Foodie Blog
Layered with pasta, spinach and sliced aubergine this healthier take on the Italian favourite packs in all of your five-a-day and more. All made in a rice cooker using the SLOW COOK function.
Ingredients
- 400 g (or 1 tin) chopped tomatoes
- 1 tbsp rapeseed oil
- 1 red pepper (de-seeded and roughly sliced)
- 1 yellow pepper
- 2 large courgettes, diced (400g)
- 1 large aubergine
- 2 onions, sliced
- 6 lasagne sheets - wholewheat works well
- 125 g vegetarian buffalo mozzarella, chopped
- ½ tsp oregano
- ½ tsp thyme
- 2 large garlic cloves, chopped
- 2 tbsp tomato purée
- 3 tsp vegetable bouillon
- 15 g fresh basil, chopped plus a few leaves
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