Slow cooker pumpkin, basil and ricotta lasagne
- Total Time
A delicious vegetable lasagne that is a great option for a meat-free Monday, plus it will up your veg intake for the day. A rich ricotta cheese sauce layers this wonderful meal adding more fabulous Italian flavour.
Tomato passata2 cup(s), (500ml)
roasted capsicum, not in oil150 g, chopped
garlic1 clove(s), crushed
fresh basil2 tbs, chopped plus ⅓ cup whole leaves to garnish
reduced-fat ricotta cheese1 ½ cup(s), (360g)
grated parmesan cheese½ cup(s), (40g)
skim milk⅓ cup(s), (80ml)
fresh lasagne sheets3 individual
Pumpkin, raw500 g, cut into 3mm-thick slices
Zucchini2 large, cut lengthways into 3mm-thick slices
oil spray1 x 3 second spray(s)
- Combine passata, capsicum, garlic and chopped basil in a medium bowl. Whisk ricotta, egg, half the parmesan and milk in a bowl until smooth. Season with salt and pepper.
- Lightly spray a 4.5 litre (18-cup) slow cooker with oil. Spread a little tomato mixture over base of slow cooker. Top with 1 lasagne sheet, one-third of the remaining tomato mixture, half the pumpkin slices, half the zucchini slices and half the ricotta mixture. Repeat layering with another lasagne sheet, half the remaining tomato mixture and the remaining pumpkin, zucchini and ricotta mixture. Top with remaining lasagne sheet and tomato mixture. Sprinkle with remaining parmesan.
- Cook, covered, on low for 5 hours (or high for 2 1/2 hours). Serve sprinkled with extra basil.