Vegetarian Slow Cooker Lasagne {Spinach & Ricotta}

Slow cooker lasagne filled with spinach and ricotta, topped with cheese.

4.99 from 58 votes

Vegetarian Slow Cooker Lasagne {Spinach & Ricotta}

This Spinach & Ricotta Slow Cooker Lasagne is a convenient way to cook up a comforting and delicious vegetarian family meal. All the flavour without the fuss.

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course

Cuisine: Italian

Servings:

Author: Sarah Rossi

Ingredients

For the spinach layer:

450 g Fresh spinach
500 g Ricotta cheese
100 g Walnuts Roughly chopped
Sea salt and freshly ground black pepper

For the tomato layer:

500 g Passata
1 tsp Garlic granules
3 tbsp Pesto
3 tbsp Tomato purée
Sea salt and freshly ground black pepper

To layer:

250 g Dry lasagne sheets
200 g Grated mozzarella

Metric - Imperial

Instructions

Put the spinach into a large bowl and cover with boiling water. Leave to sit for 10 minutes.
While this is soaking, mix the tomato layer ingredients together in a jug and set aside.
Drain the spinach using a sieve or colander, squeeze out as much water as you can (once it's a little cooler, I use clean hands to squish it and do this).
Now chop the drained spinach finely and mix it with the other ingredients of the spinach layer.
In your slow cooker, layer a third of the spinach mixture, followed by a layer of lasagne sheets, a third of the tomato mixture and a third of the mozzarella.
Repeat twice more until everything is used up.
Lay a clean tea towel over the top of the slow cooker and sit the lid on top (this helps to absorb water so that the lasagne doesn't get too wet).
Cook on HIGH for 2-3 hours or LOW for 5-6 hours until the pasta is just cooked through.

Notes

How to stop it being too watery:

A lot of water can come out of spinach as it’s being cooked, so to make sure your lasagne doesn't get soggy:

Sit your spinach in a bowl of boiling water for 10 minutes.

Drain it and squeeze as much water out as you can (which is easier once it’s cooled down a little as you can use your hands).

Now you can chop it up and add it to the other ingredients. (I use scissors for easy chopping.)

If you're using frozen spinach you may need to microwave it or boil it, just follow the pack instructions to defrost and soften it.

Nutrition