Slow Cooker Spinach and Broccoli Lasagne

Lasagne noodles layered with a cheesy spinach, broccoli and tomato filling, then slow-cooked until soft and bubbling. The tomato brings the kind of sour flavour Richberry loves to play with.

Total time: 3 hr 20 min
Servings: 2
Calories per serving: ≈ 350

Real ingredients
Sour turns sweet
Made to share

Slice of layered spinach lasagne with a golden cheese top and a sprig of parsley on a white plate — Cheesy. Green. Comforting.

Ingredients

12–14 spinach leaves chopped
¾ cup broccoli, chopped
½ cup pasta sauce
¾ cup tomato purée, reduced
¾ tablespoon salt
1 teaspoon ground black pepper
½ cup ricotta cheese (low-fat)
¼ cup parmesan cheese (low-fat), grated
1 teaspoon olive oil
1 cup lasagne noodles, boiled

How to make it

Grease the slow cooker
Brush or spray the base of the slow cooker with the olive oil.
Make the filling
In a bowl, mix the ricotta, parmesan, spinach, broccoli, tomato purée, pasta sauce, salt and pepper. Spread a little of it over the base of the cooker.
Build the layers
Add a layer of lasagne noodles and spoon more filling on top. Repeat 3 or 4 times, until the noodles and filling are used up.
Cook and serve
Cover and cook for 2–3 hours, then serve hot.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry