Related recipe: Lasagne with Spinach and Ricotta
Ingredients
2 large zucchini (500g), peeled into ribbons
425g tub fresh Carbonara Pasta Sauce
1 1/3 cups grated mozzarella
6 instant lasagne sheets
Garlic pizza bread, to serve
Vegie Sauce
350g jar Stir Through Sauce Roasted Vegetables
310g jar roasted capsicum strips, drained
120g tub chargrilled eggplant, drained, chopped
¼ cup chopped fresh basil, plus leaves to garnish
Method
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Lightly grease a removable bowl of a 5 to 6-litre capacity slow cooker.
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2 To make vegie sauce, combine all ingredients in a large jug.
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To assemble, spread one-third of the vegie sauce over the base of slow cooker bowl. Top with one-third of the zucchini, followed by 1/3 cup carbonara sauce, 1/3 cup cheese and two lasagne sheets, broken to fit. Repeat layers twice. Top with remaining carbonara sauce and cheese.
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Cook on LOW for about 4 hours and 30 minutes, or until lasagne is tender and cheese is lightly browned. Turn power off. Stand, covered, for 20 minutes. Remove bowl from slow cooker.
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Serve with garlic bread. Garnished with basil leaves.
Want more delicious lasagne recipes? Try these below:
Spinach and ricotta ravioli cheat's lasagne
Chicken, mushroom and bacon lasagne