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Slow Cooker Spinach & Ricotta Lasagne

Lasagne gets a meatless makeover in this super tasty twist on the classic comfort food. Creamy, cheesy and wonderfully easy, this Italian-inspired dish doesn’t disappoint. This vegetarian slow cooker spinach & ricotta lasagne is best served with a fresh green salad and a crisp white wine.

Spinach & Ricotta Lasagna 2


  • 560g fresh spinach, chopped
  • 120g ricotta
  • 75g grated Parmesan
  • 800g tomato, garlic and herb pasta sauce
  • 6 lasagne sheets
  • 170g grated mozzarella



  1. Combine the spinach, ricotta and 60g of Parmesan in a large mixing bowl
  2. In a separate bowl, mix together the pasta sauce and 112ml water
  3. Spread 160g of the pasta sauce mix in the bottom of the slow cooker
  4. Top with lasagne sheets, 160g of pasta sauce, half the spinach mixture and half the mozzarella
  5. Add another layer of lasagne sheets, pasta sauce, spinach mixture, mozzarella and Parmesan
  6. Cover and cook on low for 4 hours, leave for a few minutes to firm up slightly, then serve


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