Nathan Anthony’s slow cooker red pepper bruschetta pasta

2 x 300g jars of roasted red peppers, chopped

15 cherry tomatoes, quartered

700g passata

1tsp dried oregano

4 garlic cloves, grated

Generous handful of fresh basil

250g fresh lasagne sheets, cut into thick strands

Salt and pepper, to taste

4tsp balsamic vinegar

Croutons

50g grated vegetarian Parmesan cheese, to serve