A hearty meal, perfect for the cold winter months.
Ingredients:
1 onion
150g mushrooms
3 garlic cloves
2 tins of chopped tomatoes
1 red pepper
1 red chilli
1 tbsp tomato puree
1 tbsp Italian mixed herbs
1 tsp basil
2 leeks
2 courgettes
2 aubergines
250g ricotta
50g Parmesan grated
1 tbsp extra virgin olive oil
Method: Number of servings 6 / Prep Time 25 minutes – Cook Time 2½ – 3 hours
1. Heat 1 tbsp extra virgin olive oil in a large pan and fry sliced onions chopped garlic cloves and chilli for 5 mins, stirring frequently until softened.
2. Tip in diced mushrooms, red pepper roughly sliced, chopped tomatoes, tomato purée, and dried herbs. Plenty of liquid comes from the cooked veggies so you won’t need to add any more.
3. Stir well, cover and cook for 5 mins.
4. Cut the leeks lengthways through to the middle but no further. Open out the leeks and separate the larger leaves – these will become your ‘lasagne’
5. Slice aubergines and courgettes about 1cm thick.
6. Lay a layer of leek ‘lasagne’, then add some of the ratatouille (chopped toms etc.) mixture in the slow cooker.
7. Lay slices of aubergine and courgette.
8. Add some of the ricotta and sprinkle Parmesan.
9. Now repeat layers of leek, ratatouille mixture, aubergine and courgette slices and cheese. Finish a layer of ratatouille topped with cheese.
10. Add the lid and cook on high for 2½ – 3 hours until or until the vegetables are tender. Turn off the machine.
11. Scatter with any leftover herbs/cheese and serve with a garden salad or green veg.
Nutritional information per serving (not including accompaniment):
