Slow Cooker Spinach and Ricotta Lasagne
This Slow Cooker Spinach and Ricotta Lasagne is great served with a side salad and garlic bread.
Servings 4 people
Calories 1242kcal
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.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.