Recipes
Slow cooker no-pasta aubergine lasagne
They’ll love this veg-packed twist on a dinner classic – and any leftovers are easy to freeze
They’ll love this veg-packed twist on a dinner classic – and any leftovers are easy to freeze
(32 votes)
Cook: 4 Hours 20 Mins
Serves: 4
Price: 63p per serving
Nutritional Information
Each 346g serving contains
Energy
882kj
211kcal
882kj
211kcal
11%
Fat
11.4g
11.4g
Med
16%
16%
Saturates
6.9g
6.9g
Med
35%
35%
Sugars
9.7g
9.7g
Med
11%
11%
Salt
1.00g
1.00g
Med
17%
17%
of your reference intake.
Typical energy values per 100g:
255kj/61kcal
Typical energy values per 100g:
255kj/61kcal
Ingredients
70g frozen spinach, thawed
2 aubergines, stalks removed, cut lengthways into 1cm-thick slices
250g ricotta
1 clove garlic, crushed
315g jar Asda Bolognese Pasta Sauce
50g grated Parmesan
70g wild rocket
Juice ½ lemon
Basil leaves, to serve
Method
1
Put the thawed spinach in a sieve and press down with the back of a wooden spoon to remove as much moisture as possible
2
Grill the aubergine slices for 8-10 mins, turning occasionally, until tinged brown on both sides
3
In a separate bowl, mix together the ricotta and the crushed garlic.
4
Spread half the pasta sauce in the bottom of the slow cooker. Top with a layer of aubergine slices, trimming them where necessary to create an even layer.
5
Put the spinach in small pieces evenly on top. Spread over the ricotta mixture and top with the remaining aubergine. Cover with the rest of the pasta sauce and sprinkle over the Parmesan.
6
Cook on a slow setting for 4 hrs until the aubergine slices are tender and the sauce is bubbling.
7
Drizzle the rocket leaves with the lemon juice and serve with the ‘lasagne’.