Easy Vegetable Lasagne

Prep Time: 20 mins Cook Time: 3 hrs Total Time: 3 hrs 20 mins
Servings 6
  • 1 tablespoon olive oil
  • 400 grams zucchini, sliced lengthways (2mm)
  • 280 grams baby spinach
  • 600 grams ricotta cheese
  • 1 egg, beaten
  • 1/4 teaspoon nutmeg, finely grated
  • 700 grams passata
  • 100 grams fresh mozzarella, drained and torn
  • 6 fresh lasagne sheets
  • Flaked salt and pepper, to taste
  • 1/2 bunch basil leaves, picked
  1. Place the olive oil in a large pan over a medium-high heat. Season the zucchini strips, saute for 5 minutes to soften then set aside to cool.
  2. Return the pan to the heat and add the spinach. • Cook for 2 minutes or until the spinach wilts. Set aside to cool then squeeze to remove any remaining liquid and roughly chop.
  3. Combine the ricotta, parmesan, egg and nutmeg in a medium bowl and season well to taste. Stir through the cooled spinach and then set aside.
  4. Spray the inside of the slow cooker with olive oil spray. Place 150g of the passata into the base and spread into an even layer. Top with a layer of lasagne sheets followed by¼ of the ricotta mixture and ¼ of the sliced zucchini.
  5. Repeat the layers of passata, lasagne sheets, ricotta, and zucchini. (You should have enough for 4 layers in total.)
  6. Spread the remaining passata over the surface and top with torn mozzarella.
  7. Place a layer of paper towel under the lid of the slow cooker to create a tight seal and to absorb any excess moisture.
  8. Turn the slow cooker on, press the up arrow to 02.8 (2 hours 48 minutes) then select the Low function. The decimal will flash to show the function has begun.
  9. Once the setting has completed, place the inner pot under the grill for 5 minutes or until golden brown. Serve with a green salad and enjoyl