Slow-Cooker Vegetarian Lentil Lasagne Recipe

Ingredients For Slow-Cooker Vegetarian Lentil Lasagne Recipe

• 1 tablespoon Extra virgin olive oil
• 1 Brown onion, finely chopped
• 1 Carrot, finely chopped
• 2 Celery stalks, finely chopped
• 200 gram Swiss brown mushrooms, roughly chopped
• 4 Garlic Cloves, Crushed
• 1 tablespoon Dried italian herbs
• 0.5 cup Dry red wine
• 400 gram 2 cans lentils, drained, rinsed
• 2 tablespoon Tomato paste
• 700 gram Bottle tomato passata with basil
• 1 cup Massel vegetable liquid stock
• 400 milliliter Tub sour cream
• 2 Eggs, Lightly Beaten
• 1 cup Grated pizza cheese
• 5 Fresh lasagne sheets
• 800 gram Butternut pumpkin, peeled, thinly sliced
• 2 Zucchini, peeled into ribbons
• Fresh oregano leaves, to serve
• Chopped fresh basil leaves, to serve