Spinach and Ricotta Vegetarian Lasagna

Directions

Ricotta mixture

1750g ricotta, 500g frozen spinach (thawed & drained), 200g feta, 1/2 cup Parmesan, 2 eggs, chopped parsley. Salt & pepper Mix all together.

Tomato Sauce

1700g passata, teaspoon dried garlic, tablespoon dried onion, 3 teaspoons sugar, herbs (fresh or dried to taste, I added fresh basil & oregano & dried pizza seasoning) 1 cup water. salt & pepper.

2

3Starting with tomato sauce at the bottom of slow cooker. Layer dried lasagna sheets, ricotta mixture & tomato sauce. The top layer just use tomato sauce and sprinkle with cheese. Cook on low 4 hours.

4

Notes

1Fresh spinach may be used however you may only need to use about 250g.

2Some examples of herbs to use in tomato sauce are oregano, pizza or Italian seasoning, basil, parsley etc