Quick and Easy

Spinach and ricotta lasagne

spinach and ricotta lasagne
4H 30M



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.

Related stories

Classic scones

Classic scones

Whip up a batch of classic scones and pair with jam and whipped cream for a timeless treat that's perfect for an afternoon tea or snack

Kūmara & chickpea curry

Kūmara & chickpea curry

This Thai-inspired kūmara and chickpea curry is a wholesome and satisfying meal, with vibrant vegetables and tofu served perfectly over steamed rice