Slow Cooker Butternut Squash and Lentil Lasagne
A rich and tasty slow cooker vegetarian lasagne
Lucy Allen | BakingQueen74
For the lentil tomato sauce:
410 g tin, 265 g drained
For the vegetable layers:
large, approx 375 g, sliced lengthways
For the cheese sauce:
extra mature cheddar cheese
grated, I used 30% lighter cheese
Spray you slow cooker pot lightly with oil to prevent sticking.
Mix the ingredients for the lentil tomato sauce in a large bowl. Place half of the sauce in the base of the slow cooker pot.
Add a layer of courgette to cover the lentil sauce.
Add a layer of butternut squash to cover the courgette. Season with salt and pepper and add some more torn basil leaves.
Repeat, first adding the best of the lentil tomato sauce, then a layer of courgette and another layer of butternut squash, and seasoning/basil.
Put the ricotta cheese in a small bowl, add a splash of milk to thin it slightly. Put half of the grated cheese in the ricotta and mix.
Spread the ricotta cheese mixture over the top of the butternut squash slices. Top with the remaining cheese. Season with salt and pepper and add a little more basil.
Cook on high for 3 hours. Then take the lid off and cook for another hour on high to reduce the liquid in the pot.
Allow to cool slightly then slice and serve using a wide spatula.
For this recipe I used a large 5.7 litre slow cooker.