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.