Recipe

Spinach and ricotta lasagne

Nov 30, 1974 1:00pm
  • 30 mins preparation
  • 4 hrs 30 mins cooking
  • Serves 6
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Ingredients

Spinach and ricotta lasagne
  • 500 gram frozen spinach, thawed
  • 3 cup (720g) ricotta cheese
  • 2 eggs
  • 1 cup (80g) parmesan cheese, grated finely
  • cooking-oil spray
  • 750 gram bottled tomato pasta sauce (passata)
  • 1/3 cup (90g) basil pesto
  • 6 dried instant lasagne sheets
  • 1 cup (100g) mozzarella cheese, grated coarsely

Method

Spinach and ricotta lasagne
  • 1
    Squeeze excess moisture from spinach; place spinach in large bowl. Add ricotta, eggs and half the parmesan; mix well, season.
  • 2
    Spray the bowl of 4.5-litre (18-cup) slow cooker lightly with cooking oil. Combine sauce and pesto in medium bowl, season; spread ½ cup of the sauce mixture over base of cooker.
  • 3
    Place 2 lasagne sheets in cooker, breaking to fit. Spread one-third of the spinach mixture over pasta; top with one-third of the sauce, then 2 more lasagne sheets. Repeat layering, finishing with sauce.
  • 4
    Sprinkle with mozzarella and remaining parmesan. Cook, covered, on low, 4 hours or until pasta is tender.

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