Philips HD2137 - Spinach and Ricotta Lasagne

Set the valve to "Seal" posion.
500g frozen spinach, thawed
3 cups ricoa cheese
2 eggs
1 cup finely grated parmesan cheese
Cooking-oil spray
750g boled tomato pasta sauce
⅓ cup basil pesto
6 dried instant lasagne sheets
1 cup coarsely grated mozzarella cheese
INGREDIENTS
1. Squeeze excess moisture from spinach; place spinach in a large bowl. Add ricoa,
eggs and half the parmesan; season, mix well.
2. Spray the inner pot of cooker lightly with cooking oil. Combine sauce and pesto in a medium bowl, season;
spread ½ cup of the sauce mixture over base of cooker.
3. Place 2 lasagne sheets in cooker, breaking to fit. Spread one-third of the spinach mixture over pasta, top with
one-third of the sauce. Then 2 more lasagne sheets. Repeat layering, finishing with sauce.
Sprinkle with mozzarella and remaining parmesan.
4. Seal lid, cook on SLOW COOK LOW TEMP for 4 hours, press START (Unl pasta is tender.)
Spinach and ricoa lasagne
SERVES 6
4 hrs 30 mins
Pre+Cooking me
31Pasta