Spinach and Ricotta Lasagne

Spinach and Ricotta

• Add spinach leaves to the bowl of the food processor and blitz for 5 seconds
• Remove the blade from the food processor and add the ricotta cheese to the bowl. Use a spoon to stir the spinach and ricotta together, set aside

Tomato Sauce

• In a jug combine tomato passata, tomato soup, crushed tomatoes, minced garlic, dried onion, Italian herbs, salt & pepper, stir to combine, set aside

White Sauce

• Add Greek yoghurt, garlic powder, dried onion, stir to combine, set aside

Lasagne

• Spray the bowl of your Slow Cooker with canola oil
• Do a pasta layer by laying one lasagne sheet on top of the tomato sauce, breaking another sheet and spreading it out across the surface
• Pour a tomato sauce layer, pasta layer, spinach and ricotta layer, pasta layer and then a white sauce layer, repeat x 1 for each layer
• Top the final layer of tomato sauce with cheese
• Cook for 3 - 3 ½ hrs on high or 6 - 6 ½ hrs on low
• Garnish with cracked pepper and parsley