A lovely vegetarian meal that ticks all the boxes.
Ingredients (serves 6)
- 500g frozen spinach or 1 bunch silverbeet, washed and finely chopped
- 3 cups ricotta
- 2 eggs
- 1 cup finely grated parmesan cheese
- 750g bottle pasta sauce
- 1/3 cup basil pesto
- 6 dried instant lasagne sheets
- 1 cup grated mozzarella cheese
Method
- Squeeze excess moisture from spinach then place in a bowl with the ricotta, eggs and half the parmesan, salt and pepper to taste. Mix well.
- Spray inner pot of slow cooker lightly with cooking spray. Combine pasta sauce, pesto in a bowl and season. Spread 1/2 cup of the sauce mixture over base of inner pot.
- Place 2 lasagne sheets on top of sauce mixture, breaking them to fit. Spread one 1/3 of spinach mixture over lasagne sheets, top with 1/3 of the sauce, then 2 more lasagne sheets. Repeat the layers finishing with the sauce
- Top with mozzarella and remaining parmesan Seal lid, cook on slow cook low temp for 4 hours, press start.
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serotonin said
- 17 Mar 2016
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mom57619 said
- 26 Feb 2016
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mom112217 said
- 26 Feb 2016
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coastalkaryn said
- 01 Dec 2015
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mom143044 said
- 23 Oct 2015
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mom93821 replied
- 28 Apr 2019 , 7:42 pm
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coastalkaryn said
- 11 Sep 2015
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EllenG89 said
- 05 Aug 2015
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coastalkaryn said
- 18 Jul 2015
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am1979amanda said
- 18 Jun 2015
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mom93821 said
- 09 Jun 2015
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mum4107 said
- 05 Jun 2015
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kjgarner said
- 03 Jun 2015
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mom94125 said
- 03 Jun 2015
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mom94125 replied
- 07 Aug 2015 , 8:33 pm
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sisqo122 said
- 02 Jun 2015
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mom90758 replied
- 03 Jun 2015 , 2:24 pm
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mom90758 said
- 02 Jun 2015
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Schmoofie1983 said
- 02 Jun 2015
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mom103936 said
- 02 Jun 2015
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