Vegetable Lasagna

Directions

1Dice onion and peel and crush garlic.

2Saute onion and garlic in a saucepan until cooked through

3Add the jar of pasta sauce , 2 cans of diced tomato a tbsp. of dried mixed herbs and salt and pepper to taste to the saucepan

4Heat through then remove from heat.

5Peel and slice the pumpkin and zucchini into slices roughly the size of 2 x 50c pieces each, about 4mm thick.

6Cut the capsicums into short strips.

7Place a full ladle of the tomato and onion sauce in the bottom of the slow cooker

8Place a layer of lasagna sheets in the slow cooker and top with another ladle of sauce

9Layer 1/3 of the vegetables into the slow cooker

10Add four tablespoons of ricotta on the veges and sprinkle 1/4 of the mozzarella

11Repeat steps 7-9 to create two further layers.

12Top with lasagna sheets and the remainder of the ricotta and mozzarella

13Cook for 8 hours on low.

Notes

1You can use other vegetables such as eggplant, sweet potato or spinach. These all work well too!

2I use a 6L slow cooker but recipe can be adjusted to suit

3You can use dry or fresh lasagna, it doesn't matter as long as you ensure the whole sheet is covered with sauce including the edges