Vegetable Lasagna

• Dice onion and peel and crush garlic.
• Saute onion and garlic in a saucepan until cooked through
• Add 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
• Heat through then remove from heat.
• Peel and slice the pumpkin and zucchini into slices roughly the size of 2 x 50c pieces each, about 4mm thick.
• Cut the capsicums into short strips.
• Place a full ladle of the tomato and onion sauce in the bottom of the slow cooker
• Place a layer of lasagna sheets in the slow cooker and top with another ladle of sauce
• Layer 1/3 of the vegetables into the slow cooker
• Add four tablespoons of ricotta on the veges and sprinkle 1/4 of the mozzarella
• Repeat steps 7-9 to create two further layers.
• Top with lasagna sheets and the remainder of the ricotta and mozzarella
• Cook for 8 hours on low.

Notes

• You can use other vegetables such as eggplant, sweet potato or spinach. These all work well too!
• I use a 6L slow cooker but recipe can be adjusted to suit
• You 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