Ingredients
- 200 g instant wholemeal lasagne sheets
- 2 medium zucchini (350 g), thinly sliced diagonally
- Fresh basil leaves and cherry tomatoes, to serve (optional)
Filling
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- ½ cup no added salt tomato paste
- 400 g jar tomato passata with basil
- 400 g can no added salt diced tomatoes
- 2 x 400 g cans no added salt lentils, drained, rinsed
- 1 medium eggplant (400 g), cut into 2 cm pieces
- 2 tsp dried oregano
Topping
- 500 g tub smooth ricotta
- 1 egg
- 150 g grated pizza cheese
- ½ teaspoon sweet paprika
Method
Step 1
Lightly spray 5.5 litre (22-cup) capacity slow cooker with olive oil.
Step 2
To make filling, combine all ingredients in a large bowl. Season with pepper.
Step 3
To make topping, whisk ricotta, egg and half the cheese in a medium bowl until well combined. Season with pepper.
Step 4
To assemble, spread one-third of the filling over base of slow cooker. Arrange one-third of the lasagne sheets on top, breaking into pieces to cover filling evenly. Top with half the zucchini slices. Repeat layers with another one-third of the filling, one-third of the lasagne sheets and remaining zucchini. Top with the remaining filling, then cover with remaining lasagne sheets.
Step 5
Spread evenly with topping. Sprinkle with remaining pizza cheese and paprika.
Step 6
Cover with lid. Cook on LOW for 4 hours and 15 minutes, or until lasagne is tender when tested with the tip of a sharp knife. Turn power off. Stand, covered, for 30 minutes before serving. Serve with cherry tomatoes and basil leaves or a leafy salad.
Tip
- Portion any leftovers into containers. Refrigerate for up to 4 days or freeze for up to 2 months. Reheat in microwave to serve.
