November 25, 2016
A cheesy slow cooked vegetarian lasagna!
4 hrs 20 mins
4 hrs 40 mins
500g Frozen Spinach
200g Danish feta cheese (or any other feta)
1/2 cup grated/shredded Parmesan cheese
chopped parsley to taste
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
1750g ricotta, 500g frozen spinach (thawed & drained), 200g feta, 1/2 cup Parmesan, 2 eggs, chopped parsley. Salt & pepper Mix all together.
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.
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.
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
March 21, 2022
It’s one of the layers is how I read it to be 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?
June 25, 2019
Absolutely delicious. Prefer this to traditionally baked in the oven.
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