5 O'Clock Lasagne Recipe
There is nothing better than a slow cooker meal that feeds the family. But there is one thing better, one that tastes incredible and will win over EVERYONE! Perfect for those evenings where you know time is not on your side, just prep in the morning and turn it on and you’ll be set come dinner time.
1 Cup 450g Lentils, French, Beluga, or Red, dry measure, soaked overnight
1 pkg. 250g GF Lasagne sheets
~8 (1 kg.) Tomatoes
1 tin 400g Tomatoes, with juices
3 med. Zucchini
5 lg. Mushrooms, field
⅛ - ¼ Pumpkin, Jap is sweetest
1 med. Eggplant
1 lg. Capsicum
1 ½ Tbsp Basil, dried
1 Tbsp Italian spice blend
⅓ Cup Tomato paste
2 tsp Salt
2-3 tsp Garlic, minced
~ 2 Cups Cashew 'Ricotta' (see below)
1 ½ Cups Cashews, dry measure, soaked
½ sm. ~350g Cauliflower, raw
2 Tbsp Olive oil
2 Tbsp Lemon juice
4 tsp White Miso paste, or other
2 tsp Apple cider vinegar
½ clove Garlic, roasted or pinch dry powder
¾ tsp Salt
Soak the lentils in plenty of water overnight, then drain.
Thinly slice all veggies using a food processor with slicing blades, a mandolin, or a knife by hand.
Arrange them into their respective piles, except all tomatoes can go into the bowl with the lentils.
Add all spices, tomato paste, salt, and garlic to the lentil and tomato mixture, mix well.
Make the cashew ricotta by putting the drained cashews and all remaining ingredients into a food processor. Blitz until a 'textured smooth' consistency is reached, similarly to ricotta cheese.
In a 5.5L or larger slow cooker crock, begin arranging the thin slices of veggies one layer at a time. Add a layer of lasagne sheets every 2-3 veggie layers, putting either or both sauces (tomato lentil and cashew ricotta) on top of each pasta layer.
Continue until either the crock is full, or you have run out of ingredients. Spare ingredients can be turned into a quick breaky fry-up the next day or used otherwise if needed.
Finish the top layer with veggies and sauce.
Put the lid on the crock and cook on LOW for 8hrs, or on high for ~4-4.5hrs. It is best if it is allowed to sit at least 30 minutes on warm or off, before eating.
Sprinkle the top with Macadamia Parmesan if you have on hand and enjoy!
Traditional lasagne is very high in fat and low in veggies. This is the reverse, but tastes delicious. I hope you love it like I do!
Many slow cooker lasagnes can turn out soupy. In this one, the lentils cook and absorb extra moisture released from the veggies, preventing that trouble. If you used pre-cooked lentils this effect will be lessened significantly.
This is one the my personal favourite meals to come home to, wafting through the house and ready to eat! Have a Caesar salad ready to pull together to go with, or else serve on a bed of fresh spinach to wilt under the heat.
Given the slightly longer-than-average time to prepare this meal, double the batch and layer up casserole dishes to par-bake (30min @ 180ºC/350ºF) before cooling and freezing for another day. Defrost overnight in the fridge, then finish baking.