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Slow cooker no-pasta aubergine lasagne

They’ll love this veg-packed twist on a dinner classic – and any leftovers are easy to freeze

By , 30 May 2017

(17 votes)

Slow cooker no-pasta aubergine lasagne
  • Prep: 10 Mins
    Cook: 4 Hours 10 Mins

  • Serves: 4

Nutritional Info
Each 346g serving contains
  • Energy

    883KJ

    211KCAL

    11%
  • Fat

    11.4g

    med

    16%
  • Saturates

    6.9g

    high

    35%
  • Sugars

    9.7g

    low

    11%
  • Salt

    1.00g

    low

    17%
of your reference intake.
Typical energy values per 100g: 255kJ/61kcal.
Ingredients
  • 70g frozen spinach, thawed
  • 2 aubergines, stalks removed, cut lengthways into 1cm-thick slices
  • 250g ricotta
  • 1 clove garlic, crushed
  • 315g jar Asda Bolognese Pasta Sauce
  • 50g grated Parmesan
  • 70g wild rocket
  • Juice ½ lemon
  • Basil leaves, to serve
Method
  • Put the thawed spinach in a sieve and press down with the back of a wooden spoon to remove as much moisture as possible

  • Grill the aubergine slices for 8-10 mins, turning occasionally, until tinged brown on both sides

  • In a separate bowl, mix together the ricotta and the crushed garlic.

  • Spread half the pasta sauce in the bottom of the slow cooker. Top with a layer of aubergine slices, trimming them where necessary to create an even layer.

  • Put the spinach in small pieces evenly on top. Spread over the ricotta mixture and top with the remaining aubergine. Cover with the rest of the pasta sauce and sprinkle over the Parmesan.

  • Cook on a slow setting for 4 hrs until the aubergine slices are tender and the sauce is bubbling.

  • Drizzle the rocket leaves with the lemon juice and serve with the ‘lasagne’.