Easy Vegetable Lasagne

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Sheets of pasta are layered with ready-made ratatouille, white sauce and a sprinkling of cheese. Although incredibly quick and simple to assemble, this is a really special supper dish, ideal for when you're eating on your own and want to treat yourself.

Serves 1

A little olive oil for greasing
400 g/14 oz/large can of ratatouille
3 sheets of no-need-to precook lasagne
½ x 400 g/14 oz jar of white sauce
25 g/1 oz/¼ cup grated mature Cheddar cheese or 15 g/½ oz/
2 tbsp grated Parmesan cheese

1. Lightly grease the base and a third of the way up the side of the ceramic cooking pot with the oil. Spoon in half the ratatouille.
2. Top with a sheet of lasagne, breaking it to fit, if necessary. Stir the white sauce, then spoon half over the lasagne. Top with another sheet of lasagne.
3. Spoon the remaining ratatouille over, then top with the last sheet of lasagne. Finish with the rest of the white sauce, smoothing it level with the back of the spoon. Sprinkle the cheese over.
4. Cover with the lid and switch on the slow cooker to Auto or High for 1 hour, then leave on Auto or reduce the temperature to Low and cook for a further ¾-1 hour or until the lasagne is tender. Serve at once with a green salad.

Cook's tips
Jars of white sauce are often labelled 'white lasagne sauce' and are subtly flavoured with herbs and sometimes Parmesan cheese. If you prefer to make your own all-in-one sauce instead, put 15 g/½ oz/1 tbsp of butter, 15 g/½ oz/2 tbsp of plain (all-purpose) flour and 150 ml/¼ pint/2/3 cup of milk in a saucepan. Bring to the boil over a medium heat, whisking all the time until thickened. Add a pinch of dried oregano or mixed herbs and season lightly with salt and freshly ground black pepper.
For a browned top, place under a moderate (not hot, as this could crack the ceramic cooking pot) grill (broiler) for 2-3 minutes until golden brown and bubbling.
Make the dish more substantial by stirring 50 g/2 oz of sliced fresh or frozen mushrooms or frozen peas into the ratatouille.

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