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Slow Cooker Veggie Lasagne

Recipe

Everybody will love this nutritious and delicious Veggie Lasagne.

Serves: 4 people | Prep time: 15 minutes | Cooking time: 260 minutes

Vegetarian | Italian | Main

Ingredients

  • 4 Carrots
  • 1 Pepper
  • 2 Celery Sticks
  • 1 Chilli, approx. 6g
  • 5g Fresh Basil Leaves
  • 100g Spinach Leaves
  • 100g Curly Kale
  • 1 Red Onion
  • 160g Split Red Lentils
  • 1 tsp Paprika
  • 2 tsp Dried Oregano
  • 60ml Olive Oil
  • 500g jar Cucina Tomato
  • 480g jar Cucina Creamy White Sauce
  • 6 Lasagne Sheets
  • 200ml Boiling Water
  • Sea Salt and Black Pepper

Method

  1. Peel and chop the onion.
  2. Chop the pepper into small chunks – discard any white pith or seeds.
  3. Peel and finely chop the carrots.
  4. Wipe the celery and finely chop.
  5. Finely chop the chilli and discard any seeds.
  6. In a large frying pan sauté the pepper, onion, carrot, chilli and celery in the olive oil for about 10 minutes, until softened.
  7. Add the tomato sauce, lentils, spinach, kale, oregano, paprika and boiling water and cook gently for a further 10 minutes.
  8. Season with some salt and pepper, add the torn basil leaves and mix well.
  9. Put half the mixture in the bottom of the slow cooker.                             
  10. Top with 3 of the lasagne sheets, breaking them to fit over the sauce.
  11. Then top with the remaining sauce and the other 3 lasagne sheets.
  12. Pour over the white sauce, use the back of a spoon to cover the lasagne sheets.
  13. Cook on low for 4 hours.
  14. Allow to stand for 10 minutes, then serve.