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
Tried this recipe?Let us know how it was!
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