I know, I know – this recipe isn’t strictly a slow cooker recipe. But we’ve cooked the filling in the slow cooker, and to deprive you of my sister Loryn’s amazing vegan bechamel just seemed mean! So turn back to the previous page, get your filling cooking, and once that’s done come back here ready to assemble. Of course, you could cook your filling days or weeks in advance (if you freeze it) and pull it all together an hour and a half before you’re ready to serve, or make the whole lasagna a day or two before serving and simply reheat it in the oven. So many options! And trust me, no one’s going to notice it contains no meat or dairy.
Serves 8
+ vegan
+ egg free
Ingredients
Boiling water
Chicken-style stock cube or Faux-chicken stock powder
White miso paste
Garlic cloves
Fine salt
Arrowroot powder
Soy milk
Extra virgin olive oil
Rich and flavoursome lasagna filling
Instant lasagna sheets
Method
This recipe can be found on page 102 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.
