SLIMMING WORLD SPINACH AND RICOTTA LASAGNE | FOODIE FRIDAY

A delicious Slow Cooker vegetarian lasagne to serve 6. 

This recipe is Slimming World friendly and is 2 syns per portion.

INGREDIENTS

• 1 tablespoon fry light
• 1 small onion, chopped
• 6 cloves garlic, chopped
• 8 mushrooms, chopped
• 1 red pepper, chopped
• 780g passata
• 2 tablespoons of tomato purée
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 teaspoons thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• 10 whole wheat lasagne sheets
• 200g ricotta cheese
• 150g fresh baby spinach

DIRECTIONS

Heat fry light in a frying pan over medium heat.

Add onion, garlic, pepper and mushrooms and cook until slightly softened, about 3 minutes.

Stir in crushed passata, tomato purée, oregano, basil, thyme, salt, and pepper.

Remove from heat.

Spread a thin layer of the sauce mixture over the bottom of the slow cooker.

Place a layer of lasagne sheets over the sauce, breaking them into smaller pieces as needed. 

Spoon ⅓ cup ricotta cheese over the sheets, scooping little dollops of it to spread it out over the noodles.

Pour 1 cup of the sauce evenly over the sheets and ricotta. 

Top with ⅓ of the spinach.

Repeat layers two more times: sheets, ⅓ cup ricotta, 1 cup sauce, spinach.

Then make one more layer on top with sheets, the remaining sauce, ⅓ cup ricotta, and a sprinkling of cheese of your choice.

Cook lasagne in your slow cooker on low heat for about 3 ½ hours, until lasagne sheets are tender. Let stand, covered, for 30 minutes before serving.


*Note: If you prefer to use jarred lasagne sauce, you can replace the passata, tomato purée, tomato sauce, oregano, basil, thyme, and salt with 2 jars of your favourite sauce. Season with pepper and continue with the recipe as written.

If you make this, please tweet a picture or tag me in your Instagram posts. You can find me as @Krissie_Akrill.

Enjoy x