Quick and Easy

Spinach and ricotta lasagne

spinach and ricotta lasagne
6
30M
4H 30M
5H

Ingredients

Method

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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