Slow Cooker Veggie Lasagne

Ingredients

• 230g dry lasagne sheets
• 1 pack of cheese sauce mix
• 100g cheddar cheese, grated
• 300ml semi skimmed milk
• 3 courgettes, chopped
• 3 carrots, diced
• 4 sticks of celery, chopped
• 1.5 red peppers, diced
• 2 small onions, diced
• 1 tin chopped tomatoes
• 500ml passata
• 1 tbsp tomato purée
• 1 x tsp garlic purée
• 1 tbsp balsamic vinega
• r 1 tbsp olive oil
• 1 tsp basil
• 1 tsp oregano

Method

1. Sauté the onions in the oil first with the garlic, transfer to the slow cooker and add the rest of the veg.
2. Add the tinned tomatoes, passata, tomato purée, basil, oregano, salt and pepper, chilli flakes (if using) and the balsamic vinegar, give it a good stir.
3. After 3 hours on high or 6 on low, add 250ml of veg stock then break pieces of the dried pasta sheets into the sauce, stir well after each sheet so they don’t stick together!
4. Let it cook for another hour on high or until the pasta has cooked, stirring occasionally
5. Make up the cheese sauce mixture following pack instructions and add to the slow cooker, along with the grated cheese, return the lid, serve once cheese has melted. Enjoy!

Notes

Calories:519; Protien 24.4 grams