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Home > Vitafriendspku > Recipes > Slow cooked Lasagne
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Slow cooked Lasagne

  • RECIPE MAKES: 4 Portions
  • PREP TIME: 30 Minutes
  • COOK TIME: 6 - 8 Hours

You will need a slow cooker (3.5litre slow cooker used in this recipe)

Step 1

Spray the inside of the slow cooker dish with 4 sprays of fry light.

Step 2

Place 100g of the chopped tomatoes into the dish.

Step 3

Layer 2 lasagne sheets on top of the tomatoes (broken to fit),

Step 4

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. 

Step 5

Layer half of the vegetable filling on top of the lasagne sheets in the bowl.

Step 6

Top with another layer of two lasagne sheets (broken to fit). Add the rest of the vegetable filling on top.

Step 7

Top with a final layer of 2 lasagne sheets (broken to fit).

Step 8

Cover lasagne sheets with remaining 50ml passata and sprinkle with Violife mozzarella flavour.

Step 9

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