Everybody will love this nutritious and delicious Veggie Lasagne.

  • Prep time: 15 minutes
  • Cooking time: 180 minutes
    • Italian
    • Vegetarian

    Slow Cooker Veggie Lasagne

    Recipe Information

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    2 tsp Vegetable Oil

    2 Celery Sticks, chopped

    4 Carrots, chopped

    2 tsp dried Oregano

    Small bunch Fresh Basil (optional)

    200g Spinach

    500g Jar Cucina Tomato and Basil Pasta Sauce

    500g pack frozen Brown Lentils with Tahini

    6 Lasagne Sheets

    500g jar of Cucina Creamy White Sauce

    15g Grana Padano Cheese, grated

    Black Pepper


    Heat the oil in a shallow frying pan and fry the celery and carrots for 5-10 minutes, stirring regularly until softened and just starting to brown.

    Add the dried oregano, fresh basil leaves (if using) and spinach and stir until wilted.

    Add the tomato and basil pasta sauce and lentils then cook for a further 5 minutes.

    Spoon half of the mixture into the slow cooker and top with half of the lasagne sheets, breaking them to fit and cover all of the sauce.

    Add the rest of the mixture and then another layer of lasagne sheets.

    Pour the jar of creamy sauce onto the pasta and spread with a spatula to cover the whole of the top. Cook for 3 hours.

    After 3 hours, turn off and allow to rest for 10 minutes before serving.

    Sprinkle with the Grana Padano cheese, a twist of black pepper and, if using, some fresh basil leaves.