SLOW COOK VEGETABLE LASAGNE – Mioos Kitchen

Ingredients

• 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