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Photo, Roberto Caruso.
1 tbsp olive oil
1 large onion, chopped (2 1/2 cups)
227 g sliced mushrooms
3 hot Italian sausages, casings removed
1 660-mL jar passata
1 egg, beaten
1 450-g tub extra-smooth ricotta
3 cups frozen chopped spinach, thawed
1 1/2 cups grated mozzarella, divided
1 cup grated parmesan
1 tsp garlic powder
1/2 tsp salt
6 fresh lasagna sheets, about 300 g
HEAT oil in a large frying pan over medium-high. Add onion and cook until softened, 3 min. Add mushrooms and cook until tender, 4 to 5 min. Crumble in sausage and cook, breaking up with a wooden spoon, until no pink remains, 2 min. Stir in passata, then remove from heat.
STIR egg, ricotta, spinach, 1 cup of the mozzarella, parmesan, garlic powder and salt in a medium bowl until combined.
SPRAY inside of a 5-qt. slow cooker insert with oil. Cover bottom with 1 cup sausage mixture. Top with a lasagna sheet, cutting to fit (piece together more than 1 sheet if needed to create 1 layer). Spread 1 1/3 cups of ricotta mixture over lasagna. Repeat layering twice more, ending with 1 cup sausage mixture. Sprinkle with remaining mozzarella. Cover and cook for 5 hours on low. Open lid and let stand for 10 min before serving.
Calories 475, Protein 26g, Carbohydrates 34g, Fat 24g, Fibre 3g, Sodium 980mg.
Excellent source of vitamin A.