Slow Cooker Vegetarian Lasagne

Why make this?

This recipe will fill your plate with a rainbow of veggies. It’ll make about 9 or so portions,, so a lovely one to have in the freezer if you’ve any leftovers. A big win when scouring the freezer for something quick on a weeknight.

I need to have a few go-to meals in my life that I can make with my eyes closed, that I always have the ingredients for, no pre-planning required. That everybody in the family enjoys and makes the kitchen smell oh so delicious. This. Lasagne. Is. It.

Who can eat this?

Vegetarians: Yes, this is already suitable for us veggies. I don’t include parmesan, for this reason, check your cheese for mentions of animal rennet, and you’re good to go.

Vegans: This lasagne is almost vegan, simply leave out the cheddar and enjoy the sauce as a delicious Béchamel, hey presto. If you fancy something on the top, then a sprinkle of cashew parmesan or nutritional yeast as you plate up will give a yummy cheesy taste.

Celiacs/coeliacs/gluten intolerant: Yes, as long as you’re using GF flour and GF lasagne sheets.

Kid-friendly: Absolutely, kids love lasagne! For picky eaters out there, feel free to pop a hand blender into the ragu to blitz up the vegetables. It’ll still taste delicious, and all of those veggies will get eaten. The wine can easily be left out of the recipe, maybe pour it into a glass for you to drink instead.

Tip!

Let’s talk cheese. I find the pre-grated cheese can sometimes lack that flavourful punch, though it is handy for speed on a weeknight. For full-on taste, I’d recommend freshly grating a sharp cheddar. I do buy organic whenever possible.

Recipe: Slow Cooker Vegetarian Lasagne

Makes 9 portions

Ingredients

One pack Gluten-free dried lasagne sheets 250g

For the ragu

• 2 large red onions, diced
• 2 stalks of celery, diced
• 1 courgette/zucchini, diced
• 1 cup sweetcorn
• 1 cup split red lentils, rinsed
• 1 tablespoon soft brown sugar (or honey if preferred)
• 2 tablespoons tomato puree 
• 1 tablespoon extra virgin olive oil 
• A handful of chopped fresh basil or two tablespoons of dried basil
• 1 carton organic diced tomatoes (400g)
• 1 carton organic tomato passata (500g)
• ½ cup red wine, I love Syrah / Shiraz (optional)
• Salt and freshly ground black pepper to taste

For the cheese sauce

• 2 tablespoons butter
• 2 tablespoon gluten-free flour
• 4 cups milk(I like unsweetened almond, but you can use dairy if preferred)
• 1.5 cups freshly grated mature cheddar. Save ½ cup of this to sprinkle on top
• Salt and freshly ground black pepper to taste

Instructions

How to make the cheese sauce

1. On your stovetop, melt the butter in a pot. 
2. Pour in the flour and stir continuously 1 minute. Be careful not to let the mixture darken, keep the heat quite low at this stage. Your roux is now ready.
3. Keep the pot on the heat and add about a ¼ cup of milk into the roux. Stir this until absorbed and any lumps have gone.
4. Continue to add the milk in small amounts letting it disappear into the sauce before adding the next.
5. Now add in 1 cup of cheese and continue to stir until it reaches a nice thick consistency.
6. Add salt and freshly ground black pepper to taste.

How to make the ragu

1. In a large bowl or jug(easier to pour), mix together your chopped red onions, celery and courgette/zucchini.
2. In the same bowl or jug mix in the basil, chopped tomatoes, passata, wine, oil, tomato puree, 1 tablespoon soft brown sugar (or honey if preferred).
3. At this stage, you can use a hand blender to smooth the sauce if you’d like.
4. Add in the sweetcorn, lentils, salt and pepper.

Building the lasagne (the fun bit!)

Slow cooker method:

1. Start with a layer of ragu in your slow cooker pot, just enough to cover the base. 
2. Next pour on a layer of cheese sauce.
3. Follow with a layer of the dried lasagne (try not to overlap the sheets).
4. Repeat steps 1-3 but make sure to save enough ragu and sauce to have a generous layer at the end, so the top will be cheesy and bubbly.
5. Sprinkle the top with the remaining grated cheese and a generous amount of freshly ground black pepper.
6. Cook on high for 4 hours.

Serving suggestions: 

• A simple green salad
• Garlic bread
• Fries
• Cherry tomatoes and cucumber
• Crispy baked potato