I'm not one for vegetable lasagne but this is actually really nice. Double, quadruple or more the mozzarella for more mozzarella. Layer the components in the slow cooker from bottom to top: half aubergine disks, half of lasagne sheets, third of veg mixture, remaining aubergine, remaining pasta, remaining veg mixture.
| 3.5 onions | sliced | fry for 5 min until softened | stir cover and cook for 5 mins | layer as in description | cook on high for 2.5 - 3 hours | scatter on top and leave 10 minutes to melt |
| 3.5 cloves of garlic | chopped | |||||
| 1.8 tbsp of oil | ||||||
| 3.5 large courgettes | diced | |||||
| 1.8 red pepper | deseeded and roughly sliced | |||||
| 1.8 yellow pepper | deseeded and roughly sliced | |||||
| 700.0 g of chopped tomatoes | ||||||
| 3.5 tbsp of tomato puree | ||||||
| 3.5 vegetable stock cubes | finely chopped | |||||
| 2.6 tsp of dried basil | ||||||
| 1.8 large aubergine | sliced into disks | |||||
| 10.5 lasagne sheets | ||||||
| 437.5 g of mozzarella | chopped | |||||