Name: This comforting and delicious Lasagne Lovers recipe will warm you right up
Cook time: 300 min
Total time: 300 min
Yield: 6
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

TIP: Carbonara sauce is found in the fridge section of major supermarkets. For a vegetarian option use a jar of bechamel sauce.

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

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.