This tasty vegetarian twist on the classic favourite – lasagne – is packed with spinach and ricotta for a delicious dinner the whole family will love.
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Ingredients
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.
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