SPINACH & RICOTTA LASAGNE

SERVES 6 PREP 30 MINS COOK 4 HOURS

500g frozen spinach, thawed 3 cups ricotta 2 eggs, whisked 1 cup finely grated parmesan 750g bottle passata

cup basil pesto 6 dried instant lasagne sheets 1 cup coarsely grated mozzarella rocket salad, to serve

1 Squeeze excess moisture from spinach and place in a large bowl. Add ricotta, eggs and half parmesan. Season, mix well.

2 Spray a 4.5-litre (18-cup) slow cooker lightly with cooking oil. In a medium bowl, combine passata and pesto. Season. Spread ½ cup sauce mixture over base of cooker.

3 Place 2 lasagne sheets in cooker, breaking to fit. Spread one-third spinach mixture over pasta. Top with one-third sauce, then 2 more lasagne sheets. Repeat layering twice, finishing with sauce. Top with mozzarella and remaining parmesan. Cook, covered, on low 4 hours until pasta is tender. Serve with rocket salad.