You will need a slow cooker (3.5litre slow cooker used in this recipe)
Spray the inside of the slow cooker dish with 4 sprays of fry light.
Place 100g of the chopped tomatoes into the dish.
Layer 2 lasagne sheets on top of the tomatoes (broken to fit),
To make the vegetable filling place 200ml of passata, 100g chopped tomatoes, Violife creamy original flavour, butternut squash, sweet potato, mushrooms, garlic, red onions, tomato puree and dried oregano into a large bowl. Mix until combined.
Layer half of the vegetable filling on top of the lasagne sheets in the bowl.
Top with another layer of two lasagne sheets (broken to fit). Add the rest of the vegetable filling on top.
Top with a final layer of 2 lasagne sheets (broken to fit).
Cover lasagne sheets with remaining 50ml passata and sprinkle with Violife mozzarella flavour.
Cover and slow cook for 6 hours on medium or 8 hours on low.
Oven cooked option:
To cook in the oven. Pre-heat the oven to 200°C/180°C fan/Gas mark 4. And complete steps 1-8 using a casserole dish. Bake for 2 ½ hours.
Top tip:
Serve with low protein garlic bread and a green leafy salad.
This recipe has been specifically designed for a low protein diet.
Refer to labels for allergen and other product information.
Calories and exchanges are calculated per portion.
LLW, a guide to healthy PKU living.
- 4 sprays Fry light
- 200g Chopped tomatoes
- 6 Low protein lasagne sheets
- 250ml Passata
- 60g Violife creamy original flavour
- 100g Butternut Squash peeled, deseeded and diced
- 100g Sweet potato, peeled and diced
- 50g Mushrooms, finely sliced
- 50g Red onions, finely sliced
- 1 Garlic clove, crushed
- 2 tsp Tomato puree
- 2 tsp Dried oregano
- 50g Violife mozzarella flavour, grated
