Lifestyle
Slow-cooked spinach and goat’s cheese lasagne
Perfect for Meat-free Monday, this lasagne layers rich tomato sauce, creamy cheese, and tender pasta for a hearty vegetarian dish.
This spinach and goat’s cheese lasagne is a rich, creamy, and flavour-packed vegetarian version of the classic dish. Slow cooking allows the flavours to meld together beautifully, creating the perfect balance of texture and taste. This recipe, compliments of Instant Pot, serves four generous portions, with plenty left over for lunch the next day.
Ingredients
- 1 tsp extra-virgin olive oil
- 3 onions chopped
- 3 courgettes
- 1 large carrot
- 2 cloves garlic
- 1/2 tsp salt
- 1/2 tsp black pepper freshly ground
- 800 g chopped tomatoes
- Cooking Spray
- Handful basil (fresh)
- 180 g part-skim ricotta cheese
- 500 g spinach
- 50 g goats cheese
- 8 lasagne sheets
- 30 g Parmesan cheese (shredded)
- Basil leaves
Method
- Add oil to the Inner pot and select sauté.
- Add onion, courgette and carrot, and cook, stirring constantly for 5 minutes.
- Add garlic and cook for a further 1 minute. Stir in the salt, pepper and tomatoes; bring to a simmer, and cook for 5 minutes, stirring occasionally.
- Pour the contents into a bowl and give the inner pot a quick wipe down.
- Coat the inner pot with cooking spray.
- Combine basil, ricotta, spinach and goat cheese in a medium bowl.
- Spread 1/3 of the spinach/cheese mixture in the cooker then arrange 1/3 of the lasagne sheets on top, breaking as necessary to fit in the pot. Add 1/3 of the tomato mixture on top of the lasagne sheets, and Repeat spinach/cheese mixture, lasagne sheet then tomato mixture twice more, finishing with tomato on top covering the pasta sheet completely.
- Close and lock the lid of the Instant Pot. Press Slow Cook function and adjust to select “less” mode, and program the time for 2 hours.
- When time is up, uncover and sprinkle with Parmesan cheese; cover and let stand 15 minutes before serving. Garnish with basil leaves, if desired.
- Serve with salad.
