Spinach and ricotta lasagne

  • 30 mins preparation
  • 4 hrs 30 mins cooking
  • Serves 6
  • Print


Spinach and ricotta lasagne
  • 500 gram Countdown frozen spinach, thawed
  • 3 cup ricotta cheese
  • 2 eggs
  • 1 cup parmesan cheese, grated finely
  • cooking-oil spray
  • 750 gram Countdown tomato pasta sauce
  • 1/3 cup Countdown basil pesto
  • 6 Macro organic pasta lasagne sheets
  • 1 cup Countdown grated mozzarella cheese


Spinach and ricotta lasagne
  • 1
    Squeeze excess moisture from spinach; place spinach in large bowl. Add ricotta, eggs and half the parmesan; mix well, season.
  • 2
    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.
  • 3
    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.
  • 4
    Sprinkle with mozzarella and remaining parmesan. Cook, covered, on low, 4 hours or until pasta is tender.