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10 September 2013

Kale and ricotta slow cooked lasagna (Vegetarian)

This lasagna was absolutely amazing and I will definitely be making it again, I used the slow cooker to cook it in meaning it was much lower in fuss than a regular lasagna! I also used the rest of the spinach and walnut pesto which gave it incredible flavour, the dish may not look the prettiest but trust me on this one!

  
Ingredients:
1/2 cup pesto
1 tin tomatoes/ passata
1 tbsp tomato puree
1/2 red onion
1 pot cottage cheese
1 pot ricotta
3 cups kale
20 pasta sheets
Hard Italian cheese
1 egg


Method: 

1. Mix the tomatoes, tomato puree and onions in a bowl.
2. Mix the ricotta, cottage cheese, kale and egg in another bowl
3. Start laying up the lasagne with the tomatoes at the bottom followed by a layer of uncooked pasta sheets (you may need to break these for them to fit).
4. Next place another layer of tomatoes, then a layer of pesto followed by a layer of the kale mix and finally the pasta, repeat this until all the ingredients are used up.
5.Top with hard Italian cheese and cook on high for 2 hours or a low heat for 4 hours.
6. Enjoy! Cassidy xx