In many ways, lasagna was the impetus for me writing this book. My sister Loryn is the lasagna queen, and for our sister Ellen’s birthday she made enough vegan lasagna to feed a small army! She was making batch after batch of sauce in the thermo cooker, literally taking all afternoon, when I said, ‘You should have done one big batch in the slow cooker.’ To which she replied, ‘I would if there were any decent vegetarian slow cooker recipes!' And, as they say, the rest is history.
Serves 8
+ gluten free (option)
+ vegan
+ egg free
+ nut free
+ soy free (option)
Ingredients
Brown onions
Garlic
Eggplants
Tomatoes
Kalamata olives
Red miso paste
Maple syrup
Chicken-style stock cubes or Faux-chicken stock powder
Dried rosemary
Dried thyme
Dried oregano
Passata
Red wine
Method
This recipe can be found on page 100 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
We’ve redefined slow cooking and given it a modern makeover - you’ll be amazed by what you can create! With the right recipes and accessories, slow cooker meals can be vibrant, interesting and full of flavour – let us show you.
