Slow cooker spinach & ricotta lasagne

This spinach and ricotta lasagne is a delicious dinner the whole family will love. Make it in the slow cooker using store bought ingredients for convenience. Or try this recipe for a classic spinach and ricotta lasagne baked in the oven.

Ingredients

500 gram frozen spinach, thawed

3 cup (720g) ricotta cheese

2 eggs

1 cup (80g) parmesan cheese, grated finely

cooking-oil spray

750 gram bottled tomato pasta sauce (passata)

1/3 cup (90g) basil pesto

6 dried instant lasagne sheets

1 cup (100g) mozzarella cheese, grated coarsely

Method

Squeeze excess moisture from spinach; place spinach in large bowl. Add ricotta, eggs and half the parmesan; mix well, season.

Spray the bowl of 4.5-litre (18-cup) slow cooker lightly with cooking oil. Combine sauce and pesto in medium bowl, season; spread ½ cup of the sauce mixture over base of cooker.

Place 2 lasagne sheets in cooker, breaking to fit. Spread one-third of the spinach mixture over pasta; top with one-third of the sauce, then 2 more lasagne sheets. Repeat layering, finishing with sauce.

Sprinkle with mozzarella and remaining parmesan. Cook, covered, on low, 4 hours or until pasta is tender.