Related recipe: Lasagne with Spinach and Ricotta
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
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
Lightly grease a removable bowl of a 5 to 6-litre capacity slow cooker.
2 To make vegie sauce, combine all ingredients in a large jug.
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.
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.
Serve with garlic bread. Garnished with basil leaves.