Slow cooker veggie lasagne

Method

1. 1

   Sauté the onions in the oil first with the garlic, transfer to the slow cooker and add the rest of the veg

2. 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. 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. 4

   Let it cook for another hour on high or until the pasta has cooked, stirring occasionally

5. 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!