Make this low-calorie veggie lasagna as a lighter alternative to the traditional pasta bake. It’s deliciously moist and packs in all of your five-a-day


1 tbsp rapeseed oil

2 onions, sliced

2 large garlic cloves, chopped

2 large courgettes, diced (400g)

1 red and 1 yellow pepper, deseeded and roughly sliced

1 large aubergine, sliced

400g can chopped tomatoes

2 tbsp tomato purée

2 tsp vegetable bouillon

15g fresh basil, chopped plus a few leaves

6 wholewheat lasagne sheets (105g)

125g vegetarian buffalo mozzarella, chopped


Heat the oil in a large non-stick pan and fry the onions and garlic for 5 mins, stirring frequently until softened.

Tip in the courgettes, peppers, aubergine and tomatoes with the tomato puree, bouillon and chopped basil.

Stir well, cover and cook for 5 mins.

Don’t be tempted to add more liquid as plenty of moisture will come from the veg once they start cooking.

Put 4 slices of aubergine in the base of the slow cooker and top with 2 sheets of lasagne.

Add a third of the ratatouille mixture, then 2 more lasagne sheets, then the remaining lasagne and veg mix. Cover and cook on High for 2½ – 3 hours until the pasta and vegetables are tender.

Turn off the machine.

Scatter the mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese, Scatter with basil and serve with a handful of rocket.