Veggie Slow Cooker Lasagne

1. Heat 1 tbsp rapeseed oil in a large non-stick pan and fry the onion and garlic for 5 minutes, stirring frequently until softened.

2. Tip in the courgettes, orange and yellow pepper, 400g chopped tomatoes, 2 tbsp tomato purée, 2 tsp vegetable bouillon, 15g chopped basil and 10g of Eatlean cheese.

3. Stir well, cover and cook for 5 minutes. Don't add more liquid as you will get plenty of moisture from the vegetables once they start cooking.

4. Slice the aubergine lengthways and place half the slices of aubergine at the base of the slow cooker and top with 3 sheets of lasagne.

5. Add a third of the ratatouille mixture, then the remaining aubergine slices, 3 more lasagne sheets, then the remaining ratatouille mixture.

6. Cover and cook on High for 3 hours Turn off the slow cooker.

7. Scatter 125g light mozzarella over the vegetables then cover and leave for 10 minutes to settle and for the cheese to melt.

8. Serve on a plate, add 20g Eatlean cheese, decorate with some basil and serve with a salad.