Flavourful Cooking

Nº 96 · Vegetarian · serves 4

Slow Cooker Aubergine and Courgette Lasagne

Layers of aubergine, pasta, creamy ricotta and tomato sauce with melted mozzarella: lasagne without an oven, and still wonderfully oozy.

€8–10approx. €2.00–2.50 ppMildVegetarian25 min prepLOW 4–4½ hrs · HIGH 2½–3 hrs
Slow Cooker Aubergine and Courgette Lasagne

Ingredients serves 4

Tick off what you already have at home.

  • MercadonaLidlMAS

    Aisle: aceites. Andalusia is olive oil country: even own-brand oils are good value, often sold by the litre.

  • Any supermarket

    Aisle: frutería. Loose or in nets; purple garlic (ajo morado) is often the most aromatic.

  • Any supermarket

    Aisle: conservas. Tubes or small tins; freeze leftovers in an ice-cube tray.

  • Any supermarket

    Aisle: arroz y pasta. Pre-cooked 'placas precocidas' need no soaking; check the packaging.

  • LidlCarrefourMercadona

    Aisle: quesos. Usually near the mozzarella or Italian cheeses; Lidl often has it in its Italian range.

  • Any supermarket

    Aisle: quesos. Balls in brine are in the chiller with the fresh cheeses.

To serve

Method

  1. 1

    Soften the onion and garlic in the oil for 5 minutes. Add the courgette, tomatoes, purée and oregano and let it bubble for 5 minutes. Don't add any water.

  2. 2

    Grease the inner pot. Lay half the aubergine slices on the bottom and cover with lasagne sheets, broken where needed.

  3. 3

    Spoon over a third of the sauce with dollops of ricotta. Repeat the aubergine, sheets and ricotta and finish with the rest of the sauce.

  4. 4

    Make sure all the sheets are covered by sauce. Cook for 2½–3 hours on HIGH or 4–4½ hours on LOW, until the pasta and aubergine are tender.

  5. 5

    Switch off, scatter over the mozzarella (optional) and let it melt and set for 10 minutes with the lid on.

Flavourful Cooking · slowcookerspain.com/en/recipes/slow-cooker-aubergine-and-courgette-lasagne/