I don’t know about you, but I love autumn. It’s the perfect time for warming casseroles and autumnal clothing! As I’ve said in previous posts, it’s great to be able to use the slow cooker again. I find it a life-saver now that I have a baby. It’s so stressful when it gets to 4pm and you have a tired, hungry, fussy baby on your hands. The last thing you want to do is worry about prepping dinner and spending ages cooking it.
I’ve come up with a very tasty and healthy alternative to lasagne. Don’t get me wrong, I love a traditional lasagne, and I would eat that as a mid week meal. However, it’s always good to balance your diet out between healthy dinners and not-so-healthy dinners. A vegetarian lasagne is also great because it packs in more nutrients. This is sooooo easy to prepare and honestly very delicious. It’ll become a firm favourite in your household! It should feed 5 people!
1 large sweet potato, sliced into rounds
2 cans chopped tomatoes
2 carrots peeled into ribbons
1 red pepper, thinly sliced
1 clove garlic, finely chopped
1 Tbsp mixed herbs
450g cottage cheese
1 pack of fresh or dried lasagne
1 Tsp ketchup
1 small handful of grated cheese
Oil the whole of the interior of the slow cooker
Now get a large mixing bowl and chuck in the chopped tomatoes, carrot, onion, garlic, pepper and herbs. Give it a stir.
Create your first layer in the slow cooker using a couple of ladles of the vegetable and tomato sauce.
Next layer the lasagne sheets.
Then add a layer of sweet potato slices
Finally add a layer of your cottage cheese
Repeat these steps one more time or until you’ve used your ingredients. Do not over fill your slow cooker.
Leave to cook on low for 6-7 hours. An hour before serving, top with a small handful of grated cheese.
You might need to squish the layers down and pour a splash of water in if it becomes too dry.