Layered Vegie Bake

Ingredients

• 400 g pumpkin, peeled and sliced lengthways
• 2 zucchini, sliced lengthways
• 2 red capsicum, seeds removed and sliced lengthways
• 2 sweet potato, peeled and sliced lengthways
• 2 large potatoes, peeled and sliced lengthways
• 40 g Slow Cookers Tomato Onion and Sausages
• 400 g can crushed tomatoes
• 1 package frozen chopped spinach, thawed and drained
• 250 g ricotta cheese
• 1 cup feta cheese crumbled

Method

1. Brown pumpkin, zucchini, capsicum, sweet potato and potatoes then layer a third of the vegetables into the slow cookers insert pot.
2. Mix McCormick Slow Cooker Tomato and Onion Sausages recipe base with the crushed tomatoes and spinach and pour a third of the mixture over vegetables.
3. Dollop the ricotta cheese onto the middle of the vegetables and repeat the vegetable and tomato/spinach mixture layering. Spread the remaining tomato/spinach mixture over the top.
4. Cover and cook for 4 hours on HIGH. (Keep covered during cooking. Cooking times may vary between Slow Cooker models). Let cool for half an hour before serving.
5. Serve topped with crumbled feta cheese.