We had picnic plans for Saturday so, on Good Friday I thought I would try to make a lasagna in the slow cooker, so it would be ready for when we got home on Saturday evening.
I have seen various recipes on the internet but ricotta isn’t terribly popular in this house, so I thought I would just wing it. Thankfully, it turned out well!
You literally just build the lasagna and let the slow cooker do the work – perfect!
Olive oil to grease the inside of the slow cooker pot
I bottle of tomato pasta sauce or passata – I made my own*
450g approximately of spinach – washed
400g cream cheese
1 teaspoon freshly grated nutmeg
500g dried sheets of lasagna sheets – you may not use them all
100g mature cheddar cheese or mozzarella
1. Grease the inside of your slow cooker dish – you will thank me afterwards!
2. Place a thin layer of the tomato pasta sauce on the bottom of the dish
3. Add a generous layer of spinach and add random spoonfuls of cream cheese to the layer
4. Add about a 1/4 teaspoon of freshly grated nutmeg to sprinkled over the spinach and cover with pasta sheets, don’t worry about overlapping, it doesn’t matter
5. Repeat until you have used up all the ingredients, finish with a layer of pasta and sprinkle the grated cheddar or mozzarella on top
6. Place in the slow cooker and cook on low for about 4 hours, serve with garlic bread and salad
* To make tomato pasta sauce:
1 tablespoon of olive oil
1 clove of garlic – crushed
1 tin of chopped tomatoes
250g vegetable stock
1 teaspoon of oregano
1 teaspoon Basil
1/2 teaspoon sugar
1. Soften the onion and garlic in the olive oil for a couple of minutes
2. Add tin of chopped tomatoes, stock, herbs and sugar
3. Simmer for about 5 – 10 minutes until it reduces slightly
4. Taste to check for seasoning