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 passata
    2 cup(s), (500ml)
  • roasted capsicum, not in oil
    150 g, chopped
  • garlic
    1 clove(s), crushed
  • fresh basil
    2 tbs, chopped plus ⅓ cup whole leaves to garnish
  • reduced-fat ricotta cheese
    1 ½ cup(s), (360g)
  • egg(s)
    1 medium
  • grated parmesan cheese
    ½ cup(s), (40g)
  • skim milk
    ⅓ cup(s), (80ml)
  • fresh lasagne sheets
    3 individual
  • Pumpkin, raw
    500 g, cut into 3mm-thick slices
  • Zucchini
    2 large, cut lengthways into 3mm-thick slices
  • oil spray
    1 x 3 second spray(s)
  1. 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.
  2. 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.
  3. Cook, covered, on low for 5 hours (or high for 2 1/2 hours). Serve sprinkled with extra basil.
SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice. TIP: IN THE OVEN If you don’t have a slow cooker, preheat oven to 180°C or 160°C fan-forced and bake lasagne in a large ovenproof dish for 1 hour or until tender. Cover with foil if browning too quickly.

Start eating better than ever!