This was my first attempt at making a lasagne in the slow cooker but it will definitely be the first attempt of many. I don’t cook vegetarian meals very often either but love spinach and ricotta in cannelloni so thought it might go well in a lasagne too. This Slow Cooker Spinach and Ricotta Lasagne is great served with a side salad and garlic bread.
We use a large 6 litre slow cooker but if your slow cooker is smaller you can reduce the quantities or have a deeper lasagne
Can I make the spinach and ricotta lasagne in the oven?
If you would like to make this vegetarian lasagna recipe in the oven then just follow the instructions below, placing all the ingredients into a ovenproof dish. Bake in the centre of the oven, preheated to 200C, for 40 minutes or until brown on top and bubblin nicely.
Here’s our Slow Cooker Spinach and Ricotta Lasagne Recipe:
Ingredients
- 1 kg ricotta cheese
- 700 g frozen spinach defrosted and excess water squeezed out.
- 3 eggs beaten
- 130 g parmesan cheese grated
- 1 kg passata or sieved tomatoes
- 130 g green pesto
- dried lasagne pasta sheets
- 150 g grated mozzarella
Instructions
- In a bowl mix the spinach, ricotta, eggs and half the parmesan cheese.
- In another bowl mix the passata and pesto.
- Lightly grease the slow cooker pot and ladle the passata sauce onto the bottom to have a thin even layer – this was two large ladles for us. Add a layer of pasta.
- Spoon some of the cheese mix to create a thin even layer followed by another layer of sauce and then pasta. Repeat until the cheese and sauce are used up – finishing with the sauce.
- Mix the rest of the parmesan with the mozzarella and sprinkle over the top of the lasagne.
- Turn the slow cooker on to low and cook for 4 hours until nicely browned and the pasta is cooked.
If you’d like to print or pin the Slow Cooker Spinach and Ricotta Lasagne Recipe for later you can do so below. Enjoy!
Slow Cooker Spinach and Ricotta Lasagne
Ingredients
- 1 kg ricotta cheese
- 700 g frozen spinach defrosted and excess water squeezed out.
- 3 eggs beaten
- 130 g parmesan cheese grated
- 1 kg passata or sieved tomatoes
- 130 g green pesto
- dried lasagne pasta sheets
- 150 g grated mozzarella
Instructions
- In a bowl mix the spinach, ricotta, eggs and half the parmesan cheese.
- In another bowl mix the passata and pesto.
- Lightly grease the slow cooker pot and ladle the passata sauce onto the bottom to have a thin even layer – this was two large ladles for us. Add a layer of pasta.
- Spoon some of the cheese mix to create a thin even layer followed by another layer of sauce and then pasta. Repeat until the cheese and sauce are used up – finishing with the sauce.
- Mix the rest of the parmesan with the mozzarella and sprinkle over the top of the lasagne.
- Turn the slow cooker onto low and cook for 4 hours until nicely browned and the pasta is cooked.
