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Spinach and ricotta lasagne
INGREDIENTS
500g frozen spinach, thawed
3 cups ricotta cheese
2 eggs
1.
Squeeze excess moisture from spinach; place spinach in a large bowl. Add ricotta,
eggs and half the parmesan; season, mix well.
2.
Spray the inner pot of cooker lightly with cooking oil. Combine sauce and pesto in a medium bowl, season;
spread ½ cup of the sauce mixture over base of cooker.
3.
Place 2 lasagne sheets in cooker, breaking to fit. Spread one-third of the spinach mixture over pasta, top with
one-third of the sauce. Then 2 more lasagne sheets. Repeat layering, finishing with sauce.
Sprinkle with mozzarella and remaining parmesan.
4.
Seal lid, cook on SLOW COOK LOW TEMP for 4 hours, press START (Until pasta is tender.)
Set the valve to
"Seal"
position.
1 cup finely grated parmesan cheese
Cooking-oil spray
750g bottled tomato pasta sauce
Pre+Cooking time
4 hrs 30 mins
⅓ cup basil pesto
6 dried instant lasagne sheets
1 cup coarsely grated mozzarella cheese
SERVES 6
Pasta
31
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