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slow-cooker spinach, rocket, watercress and ricotta lasagne

22 November 2015 by Dominic Franks

…FINALLY winter is here, although if the weather reports are to be believed this sudden cold snap (and boy is it cold) will only last a short while before the more normal Spring-like temperatures return as hurricane after hurricane lashes the British Isles throwing the warmer air from the Atlantic our way.  Writing that sentence feels totally alien to me, sitting here in my thick jumper, with the fire lit and icy fingers of frost lace the windows but it really does seem as though the weather patterns have made it clear that they’ve changed for good and milder winters in the UK will become the norm.  It makes me wonder how this will effect our crops and cattle… will they notice?  Will we have to adjust the types of crops we grow and will some types of vegetables slowly die-out?  It will be interesting to see if we sluggishly accept the change or adapt quickly and embrace the potential it may bring… I’m hoping this is all just a blip in the cycle of life and that today’s frost will finally kill off the hoards of flies and rodents before the UK becomes like a biblical version of Egypt… and our year will return to some kind of normality… but I very much doubt it…

slow-cooker spinach, rocket, watercress and ricotta lasagne
well I have to say that i’m genuinely impressed with this… it’s incredibly easy to make as there’s no pre-cooking so it’s basically an assembly job and it has come out beautifully cooked and of course most importantly it’s bloody tasty.  I’m a little relieved because my last couple of attempts at vegetarian slow-cooker cooking were a little bit of a let down – a lot of prep and ingredients and only so-so delivery.  My slow-cooker lasagna recipe is an amalgam of a few I found on-line and it was only because the devilishly clever google brought up the word lasagne as I plugged in my search.

As you can tell from my recipe list i’m using all pre-made shop-bought sauces and i’ve also used a bag of fresh salad mixes which have worked a dream and have all gone together to make the most wonderful and simple meals…

1 x 500g pasata (I used one of those large glass jars)
1 x 250g tub of supermarket brand tomato and garlic pasta sauce (the type they sell with the fresh pasta)
1 x 250ml tub of cottage cheese
1 x 150g Boursin Garlic and Herb cheese
1 x 250g tub of ricotta cheese
2 x 125g bags of fresh mozzarella
1 x 120g bag of mixed salad leaves (spinach, watercress and rocket)
roughly 10 sheets of dry – no pre-cook lasagne sheets
fresh basil leaves

mix together your two tomato sauces in one bowl and in another bow, mix together the cottage cheese, ricotta cheese and boursin

rub a little olive oil on the inside of your slow cooker and then spoon enough tomato sauce in to cover the bottom.

lay over this enough sheets of lasagna to roughly cover the sauce, you will need to do a bit of a jigsaw job with the sheets but don’t worry about how it looks, nobody will see this

then carefully spread over a couple of tablespoons of the cheese mix followed by a handful of the mixed salad leaves which you can scatter across the top with some torn basil and mozzarella thrown over too

then it’s a case of simply repeating the layers until you reach the top of the slow-cooker at which point you should try and end with the cheese and a scattering of fresh basil and mozzarella

place the lid on and cook on high for 3 hours

then turn the slow cooker off – and here’s the important part – leave the lasagna to sit for at least 30 mins before serving as the whole pot will be very liquid and the dish needs time to allow the pasta to fully absorb the juices – after which time it should be able to be served like a regular lasagna.

I’m linking this recipe up to the slow cooked challenge hosted by Janice from Farmersgirl Kitchen and Lucy the Baking Queen which has a vegetarian theme this month


eat and of course, enjoy!

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Filed Under: Vegetarian Tagged With: basil, cheese, lasagne, pasta, ricotta, slow-cooked, slow-cooker, tomato sauce

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Comments

  1. Mark Willis says

    22 November 2015 at 10:36 am

    I bet it's quite hard to get the level of moisture right on this, but you've certainly managed it. There's little worse than under-cooked lasagne! I love the last photo with the “Burnt brown crunchy bits”. (The best bits).

  2. Susan Lindquist says

    22 November 2015 at 1:31 pm

    I've been very curious about making a pasta layered dish in my slow-cooker! This looks delicious … and worthy of a go! Thanks, Dom for the idea!

  3. Janice Pattie says

    22 November 2015 at 3:06 pm

    Great job there Dom and I love that you have used shop bought sauces, lets face it, we all do sometimes. Life is just too short. I'm definitely going to give lasagne a go in my slow cooker now. Thanks for joining us for the Slow Cooked Challenge.

  4. Tricia @ Saving room for dessert says

    23 November 2015 at 3:24 pm

    Well I must say that I'm impressed with this too! Love Boursin cheese – especially with pasta. Thanks for this lovely recipe – enjoy the cold weather!

  5. TomKat says

    23 November 2015 at 9:45 pm

    This recipe looks so delicious and sounds extremely healthy! Thats exactly my kind of thing 🙂 xoxo Katie http://www.whatskatieutpto.com 

  6. SavoringTime in the Kitchen says

    23 November 2015 at 10:31 pm

    I guess we've both been cold enough to make lasagna 🙂 Lasagna is pure comfort food and this one sounds so easy and delicious. I love the arugula and Boursin cheese in your recipe. Delightfully delicious!

  7. kellie@foodtoglow says

    25 November 2015 at 10:38 am

    We are lasagne-ing at food to glow too, but not as you cleverly do in a slow cooker. Genius. I would love to come home to this (the aroma!) after a day down the mines. Or the hospital in my case 😉

  8. Karen S Booth says

    25 November 2015 at 2:41 pm

    CLEVER recipe Dom and I LOVE all the ingredients you have used too……very ingenious recipe! Karen

  9. Jo Hutchinson says

    27 November 2015 at 10:29 pm

    Wow what a clever and lovely sounding recipe.

  10. Choclette Blogger says

    29 November 2015 at 2:42 pm

    Oh don't get me started on the weather and climate change – a nasty storm has been brewing here all day and I am sooooooooo fed up with the damp and gloom. Luckily, your lasagne has cheered me up, it sounds delicious and just what is needed. I'm still not that au fait with slow cookers, so would never have thought to do this in it – great idea.

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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