Always check the labels of the products you use.
Method
- 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.
Why this label?
35.8 g protein for 636 kcal = 5.6 g per 100 kcal, so protein gives about 23% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large slow cooker
- foil
- large saucepan
- slotted spoon
- colander
- clean tea towels
- medium bowl
Nutrition per serving Calculated from USDA FoodData Central
| 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 meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
