![Slow cooker pumpkin, basil and ricotta lasagne](https://cmx.weightwatchers.com.au/assets-proxy/weight-watchers/image/upload/t_WINE_EXTRALARGE/yxv7snakl0y6ymy6rkgu.jpg?auto=webp&optimize=medium)
Slow-cooker pumpkin, basil and ricotta lasagne
7
Points®
Total Time
2 hr 50 min
Prep
20 min
Cook
2 hr 30 min
Serves
4
Difficulty
Moderate
A delicious vegetable lasagne that is a great option for a meat-free Monday, plus it will up your veg intake for the day. A rich ricotta cheese sauce layers this wonderful meal adding more fabulous Italian flavour.
Ingredients
Tomato passata
2 cup(s), (520g)
Roasted capsicum, not in oil
150 g, chopped
Garlic
1 clove(s), crushed
Fresh basil
2 tbs, chopped plus ⅓ cup whole leaves to garnish
Reduced-fat ricotta cheese
1½ cup(s), (360g)
Egg(s)
1 medium
Grated parmesan cheese
½ cup(s), (40g)
Skim milk
⅓ cup(s), (80ml)
Fresh lasagne sheets
3 individual, (140g)
Pumpkin
500 g, cut into 3mm-thick slices
Zucchini
2 large, cut lengthways into 3mm-thick slices
Oil spray
1 x 3 second spray(s)