Meatless Monday Best Ever Slow Cooked Vegetarian Lasagne
In a wok or large pan add the onion, garlic and mustard along with the olive oil. Sauté for approximately 3 minutes or until the onions are tender.
Add the green vegetables and cook for a further 5 minutes. Add your seasoning along with your soft cheese and stir well.
Layer your slow cooker with your ingredients – start with a layer of vegetables, a layer of lasagne sheets, cheese sauce, another layer of lasagne sheets, last layer of vegetables, last layer of lasagne sheets and then finish it off with the rest of the cheese sauce. Sprinkle onto the top cheddar cheese and some dried oregano.
Cook on the high setting for 4 hours or until the lasagne is well cooked.
Because slow cooker sizes vary I find that for each layer of lasagne I need to do that 4 sheets is adequate but adjust this depending on your equipment.
I do a flourless cheese sauce but you can of course do a traditional cheese sauce too. I just find with the cheese and the lasagne I want to make it a little healthy.
You can also add more vegetables to it if you wish, I just love the combination of soft cheese with courgettes and spinach.
Calories: 729kcal | Carbohydrates: 57g | Protein: 17g | Fat: 49g | Saturated Fat: 18g | Cholesterol: 85mg | Sodium: 1223mg | Potassium: 379mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1650IU | Vitamin C: 11.2mg | Calcium: 220mg | Iron: 1.3mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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