This Slow Cooker Spinach and Ricotta Lasagne is great served with a side salad and garlic bread.
Course Main Course
Cuisine Italian
Keyword slow cooker, vegetarian
Prep Time 20 minutesminutes
Cook Time 4 minutesminutes
Servings 4people
Calories 1242kcal
Ingredients
1kgricotta cheese
700gfrozen spinachdefrosted and excess water squeezed out.
3eggsbeaten
130gparmesan cheesegrated
1kgpassata or sieved tomatoes
130ggreen pesto
dried lasagne pasta sheets
150ggrated 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.