Slow cooker pumpkin, basil and ricotta lasagne
2 cup(s), (520g)
Roasted capsicum, not in oil
150 g, chopped
1 clove(s), crushed
2 tbs, chopped plus ⅓ cup whole leaves to garnish
Reduced-fat ricotta cheese
1½ cup(s), (360g)
Grated parmesan cheese
½ cup(s), (40g)
⅓ cup(s), (80ml)
Fresh lasagne sheets
3 individual, (140g)
500 g, cut into 3mm-thick slices
2 large, cut lengthways into 3mm-thick slices
1 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.