Slow-Cooker Broccoli and Sun-Dried Tomato Lasagne
Inspired by techniques from America's Test Kitchen.
A gently cooked lasagne layered with tender broccoli, tangy sun-dried tomatoes and a herby ricotta, all bubbling under a blanket of melted mozzarella.
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Method
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Equipment
- large slow cooker
- foil
- large saucepan
- slotted spoon
- colander
- clean tea towels
- medium bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 636 kcal |
| Protein | 35.8 g |
| Carbohydrate | 48.1 g |
| of which sugars | 7.3 g |
| of which free sugars | 0 g |
| Fat | 34.8 g |
| of which saturates | 19.5 g |
| Fibre | 5.7 g |
| Salt | 4.63 g |
Protein per 100 kcal
5.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Broccoli
- 340 g broccoli florets, cut into 5 cm pieces
- 18 g fine sea salt or table salt, for the cooking water about 1 tbsp
Pasta
- 200 g curly-edged dried lasagne sheets (8), broken in half
Ricotta layer
- 455 g whole-milk ricotta
- 70 g parmesan, grated
- 120 g sun-dried tomatoes in oil, patted dry and quartered
- 1 large egg
- 1 tsp finely chopped fresh oregano
- 1 tsp garlic powder
- ½ tsp dried chilli flakes
- 3 g fine sea salt or table salt about ½ tsp
- ½ tsp ground black pepper
Layers
- 720 ml jarred tomato pasta sauce
- 455 g mozzarella, grated
- 1 tsp vegetable oil, for greasing
- 1
Line. Fit a folded foil collar round the slow cooker insert, then press 2 large foil sheets in crosswise with plenty overhanging to form a sling and grease it lightly.
- 2
Blanch. Bring about 4000 ml water to the boil, add the 340 g broccoli florets and 1 tbsp salt and cook about 3 min until bright green and just tender, lift onto kitchen paper, cool a little and chop roughly.
- 3
Boil. Return the water to the boil, cook the 8 broken sheets until al dente stirring often, then drain, rinse under cold water and lay flat on clean tea towels.
- 4
Mix. Combine the 455 g ricotta, 50 g of the parmesan, the 120 g sun-dried tomatoes, egg, 1 tsp oregano, 1 tsp garlic powder, ½ tsp chilli flakes, ½ tsp salt and ½ tsp pepper.
- 5
Layer. Spread 120 ml sauce in the cooker, then add 4 sheet pieces, 10 heaped tablespoons of the ricotta mix, a third of the broccoli, a quarter of the mozzarella and 120 ml sauce, and repeat twice.
- 6
Finish. Top with the last 4 pieces, the remaining 240 ml sauce, the rest of the 455 g mozzarella and the remaining parmesan.
- 7
Cook. Cover and cook on low for 4-5 hours until piping hot right through.
- 8
Rest. Leave 20 min, then lift out with the sling if you wish, discard any juices and serve.
Storage
Chill leftovers within 2 hours and keep for up to 3 days.
