Spinach and Ricotta Vegetarian Lasagna
November 25, 2016
A cheesy slow cooked vegetarian lasagna!
- Prep: 20 mins
- Cook: 4 hrs 20 mins
-
20 mins
4 hrs 20 mins
4 hrs 40 mins
- Yields: 6-8
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
Recipe submitted by Ollie Gamble
3 Reviews
Bek
March 19, 2022
Does the tomato sauce go straight onto the spinach mixture in each layer, or is it in a layer by itself?
Anna
June 25, 2019
Absolutely delicious. Prefer this to traditionally baked in the oven.
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Paulene @ Slow Cooker Central
March 21, 2022
It’s one of the layers is how I read it to be Bek