Spinach and Ricotta Lasagne

Instructions

1. 1

   Use ricotta and mozzarella labelled suitable for vegetarians. Grease the unheated Crock-Pot insert with the olive oil. Wash the spinach, dry thoroughly and chop finely. Peel and mince the garlic. Grate the mozzarella and refrigerate it until the final cooking stage.

2. 2

   Mix the passata, water, garlic, oregano, salt and black pepper in a bowl. In another bowl, mix the ricotta straight from the refrigerator with the chopped spinach.

3. 3

   Spread one-fifth of the tomato sauce over the bottom of the insert. Add one-quarter of the dry lasagne sheets, breaking them to fit with as little overlap as possible. Spread over one-third of the spinach-ricotta mixture, followed by another one-fifth of the sauce.

4. 4

   Repeat the pasta, spinach-ricotta and sauce layers twice more. Finish with the remaining pasta and remaining sauce, spreading the sauce right to the edges so all exposed pasta is covered.

5. 5

   Cover and cook on LOW for 3 hours 30 minutes, keeping the lid closed.

6. 6

   Quickly scatter the refrigerated mozzarella over the top, replace the lid and cook on LOW for another 20 minutes. Check that a knife slides easily through the pasta and a food thermometer reads at least 165°F/74°C in the centre. If needed, continue on LOW in 15-minute increments until both checks are met.

7. 7

   Switch off the Crock-Pot and let the lasagne stand uncovered for 20 minutes to settle before dividing into four portions. The stated cook time includes this standing time.