A cheesy slow cooked vegetarian lasagna!
Recipe submitted by Ollie Gamble
Spinach and Ricotta Vegetarian Lasagna
A cheesy slow cooked vegetarian lasagna!
Serving: 6
Ingredients
- 750g Ricotta
- 500g Frozen Spinach
- 200g Danish feta cheese (or any other feta)
- 1/2 cup grated/shredded Parmesan cheese
- chopped parsley to taste
- 2 eggs
- 700g Tomato Passata
- 1 teaspoon dried garlic
- 1 tablespoon dried onion
- 3 teaspoons sugar
- Fresh or dried herbs to taste
- 250g dried Lasagna sheets
- Grated cheese to sprinkle on top
Instructions
Ricotta mixture
- 750g ricotta, 500g frozen spinach (thawed & drained), 200g feta, 1/2 cup Parmesan, 2 eggs, chopped parsley. Salt & pepper Mix all together.
Tomato Sauce
- 700g 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.
- Starting 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.
Notes
- Fresh spinach may be used however you may only need to use about 250g.
- Some examples of herbs to use in tomato sauce are oregano, pizza or Italian seasoning, basil, parsley etc
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Absolutely delicious. Prefer this to traditionally baked in the oven.
Does the tomato sauce go straight onto the spinach mixture in each layer, or is it in a layer by itself?
It’s one of the layers is how I read it to be Bek
I have been making a similar version of this recipe for years but use a pasta sauce with basil and don’t add fetta. I halve the mix also and all enjoy it, even the meat lovers.