SPINACH AND RICOTTA LASAGNA

2 tbs olive oil

10oz/283g chopped frozen spinach, thawed and squeezed to remove excess moisture

14oz/397g can artichoke hearts, chopped 10oz/283g mushrooms (fresh or canned)

¾ cup black olives, sliced

1 cup ricotta cheese

¾ cups grated Parmesan

3 cups marinara sauce

6 regular lasagna noodles (not no-boil noodles)

1½ cups grated Mozzarella salt and pepper

Sauté fresh mushrooms in 1 tablespoon of olive oil until soft. Set aside.

In a bowl, mix spinach, artichoke hearts, mushrooms, olives, ricotta and ½ cup of Parmesan.

Spread ¾ cup of the marinara sauce in the bottom of a 5-6 quart lidded pot or stove-to- oven-lidded casserole dish.

Top with 2 lasagna noodles (breaking to fit), ¾ cup of the remaining marinara, half the spinach mixture and ½ cup of the Mozzarella. Repeat.

Top with the remaining noodles, marinara mixture, Mozzarella and Parmesan.

Bring to boil on stove for 15 to 20 minutes.

If using a casserole dish, place uncovered in a preheated conventional oven at 218°C for 15 minutes to brown the cheese and sauce.

Place the lidded pot or lidded casserole dish in Wonderbag and cook for between 2½ and 3 hours.