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SPINACH AND FOUR CHEESE SLOW COOKER LASAGNA

October 12, 2014

When Mum and Dad bought me a slow cooker a couple of years ago I admit I was disappointed. I’d just managed to get rid of a huge one out of the garage as I never used it. Guilt made me attempt to use it but it was soon tucked away at the back of a cupboard.

Then on Pinterest I saw there is a huge revival in their use – and for lots of different recipes not just casseroles.

We are, once again, very busy with Mum at home for recuperation for a few days before returning to hospital for further treatment it’s given us a few days to crack on with the renovations together before I’m back to caring for Dad every day and the wonderful Mr W continues on his own.

So yesterday, while he was preparing for us to start painting, I made some cookies then got out the slow cooker to try something different for me – Lasagna in the slow cooker. It was so easy and survived being left an extra three hours with no problem at all. It will definitely be repeated.

This recipe serves four.

INGREDIENTS

4 cups tomato passata (or tomato sauce of your choice)
12 to 15 lasagna sheets (no need to pre-cook)
1 tub Ricotta Cheese
Small carton Greek yogurt (I used Total 0%)
1 cup crumbled feta cheese
salt and ground black pepper, to taste
3 chopped garlic cloves
1 teaspoon dried parsley
2 eggs, lightly beaten
1 bag (8-ounces) fresh baby spinach leaves (washed and dried)
2 cups grated strong Cheddar cheese
1 cup grated Parmesan Cheese

METHOD

1. Lightly grease the inside of the slow cooker (or spray with cooking spray).

2. Spread one cup tomato passata on the bottom of the pot.

3. Arrange a layer of the no-boil lasagna sheets over the sauce.

4. In your mixer (or by hand) gently mix the ricotta cheese, yogurt, feta cheese, salt, pepper, chopped garlic, parsley and eggs until thoroughly combined.

5. Add spinach and gently mix until incorporated.

Mix gently

Mix gently

6. Spread 1/3 of this mixture over the pasta.

7. Sprinkle a 1/3 of the cheddar and 1/3 of the parmesan cheese over the ricotta mixture.

8. Top with one cup of tomato sauce.

9. Repeat these layers until all the ingredients have been used up finishing with a layer of lasagna covered with passata sauce and sprinkled with cheese.

Top with the remaining grated cheese

Top with the remaining grated cheese

10. Cover and cook on high for 4 hours. (Mine was turned down to low for another 3 as we were decorating but didn’t deteriorate!)

This isn’t the greatest photo – it was getting late and very dark but tasted lovely!

Spinach and 4 Cheese Lasagna

Spinach and 4 Cheese Lasagna

11. Half an hour before serving turn off and allow to stand. This helps to firm up the layers for serving.

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