Slow cooker lasagne

Serve 8

Ingredients

1 batch of lentil spaghetti bolognese

500g ricotta- I have used low fat ricotta

100g cheese, grated- I used a lower fat cheese

¼ tsp nutmeg (optional)

150g vetta high fibre pasta- raw- or use lasagne sheets

50g parmesan cheese, grated

Method

Mix the ricotta, the 100g of cheese and nutmeg in a bowl, season well with salt and pepper.

Spray your slow cooker with oil. Place in 2 ladles full of the mince, then dot over ½ cup of the ricotta mix, swirl a little then place half the pasta over (75g) then another 2 ladles full of mince, then ½ cup of ricotta mix, then the other half of the pasta, then the rest of the mince, then the rest of the ricotta mix.

I did not have my shit together for this and only had this on at 3.30pm,  so I put this on high for 1 ½ hours, although it did take a little less than that, check after an hour or so to make sure the pasta is cooked. On low would take about 2-3 hours. You can also bake in a 180c oven for around 45 minutes.

At the end I sprinkled over the parmesan and put the whole insert under the grill for 5-7 minutes to get golden brown on top.

You could add veg in place of the pasta or as well as. Things like thinly sliced pumpkin, sweet potato, potato, eggplant, zucchini, mushrooms, spinach etc..