This dish contains the following allergens: Milk/Dairy, Wheat, Eggs
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750g
ricotta
250g
mozzarella, grated, divided
175g
Parmesan cheese, grated, divided
1 large
egg
375g
chopped frozen spinach, defrosted, water squeezed out
1⁄4 tsp
grated nutmeg
1 tbsp
sea salt
1 tbsp
ground black pepper
Nonstick cooking spray
680g
tomato pasta sauce, divided
1
box oven ready lasagna sheets, approximately 12 sheets
26oz
ricotta
8oz
mozzarella, grated, divided
6oz
Parmesan cheese, grated, divided
1 large
egg
13oz
chopped frozen spinach, defrosted, water squeezed out
1⁄4 tsp
grated nutmeg
1 tbsp
sea salt
1 tbsp
ground black pepper
Nonstick cooking spray
23oz
tomato pasta sauce, divided
1
box oven ready lasagna sheets, approximately 12 sheets
Utensils
Step 1
In a large bowl, add the ricotta, 200g mozzarella cheese, 125g Parmesan cheese, egg, spinach, nutmeg, salt, and pepper and mix until well combined.
Step 2
Evenly coat the bottom and sides of the Combi Pan with cooking spray. To build the lasagna, spread 1⁄4 tomato pasta sauce on the bottom of the pan, layer 3 uncooked lasagna sheets (breaking apart if needed), then top with 1⁄4 tomato pasta sauce and 1⁄2 prepared cheese mixture, repeat this process once more.
Step 3
For the final layer, top 3 lasagne sheets with remaining sauce, remaining mozzarella, and remaining Parmesan. You should have 6 layers total.
Step 4
Slide the pan into Level 1. Close door and flip the SmartSwitch to AIR FRY/Cooker. Select BAKE, set temperature to 185°C and set time to 18 minutes. Press START/STOP to begin cooking.
Step 5
When cooking is complete, remove pan from unit. Let lasagna cool for 5 minutes before cutting and serving.
In a large bowl, add the ricotta, 200g mozzarella cheese, 125g Parmesan cheese, egg, spinach, nutmeg, salt, and pepper and mix until well combined.
750g
ricotta
250g
mozzarella, grated, divided
175g
Parmesan cheese, grated, divided
1 large
egg
375g
chopped frozen spinach, defrosted, water squeezed out
1⁄4 tsp
grated nutmeg
1 tbsp
sea salt
1 tbsp
ground black pepper
Nonstick cooking spray
680g
tomato pasta sauce, divided
1
box oven ready lasagna sheets, approximately 12 sheets
26oz
ricotta
8oz
mozzarella, grated, divided
6oz
Parmesan cheese, grated, divided
1 large
egg
13oz
chopped frozen spinach, defrosted, water squeezed out
1⁄4 tsp
grated nutmeg
1 tbsp
sea salt
1 tbsp
ground black pepper
Nonstick cooking spray
23oz
tomato pasta sauce, divided
1
box oven ready lasagna sheets, approximately 12 sheets
Step 2 of 5
Evenly coat the bottom and sides of the Combi Pan with cooking spray. To build the lasagna, spread 1⁄4 tomato pasta sauce on the bottom of the pan, layer 3 uncooked lasagna sheets (breaking apart if needed), then top with 1⁄4 tomato pasta sauce and 1⁄2 prepared cheese mixture, repeat this process once more.
750g
ricotta
250g
mozzarella, grated, divided
175g
Parmesan cheese, grated, divided
1 large
egg
375g
chopped frozen spinach, defrosted, water squeezed out
1⁄4 tsp
grated nutmeg
1 tbsp
sea salt
1 tbsp
ground black pepper
Nonstick cooking spray
680g
tomato pasta sauce, divided
1
box oven ready lasagna sheets, approximately 12 sheets
26oz
ricotta
8oz
mozzarella, grated, divided
6oz
Parmesan cheese, grated, divided
1 large
egg
13oz
chopped frozen spinach, defrosted, water squeezed out
1⁄4 tsp
grated nutmeg
1 tbsp
sea salt
1 tbsp
ground black pepper
Nonstick cooking spray
23oz
tomato pasta sauce, divided
1
box oven ready lasagna sheets, approximately 12 sheets
Step 3 of 5
For the final layer, top 3 lasagne sheets with remaining sauce, remaining mozzarella, and remaining Parmesan. You should have 6 layers total.
750g
ricotta
250g
mozzarella, grated, divided
175g
Parmesan cheese, grated, divided
1 large
egg
375g
chopped frozen spinach, defrosted, water squeezed out
1⁄4 tsp
grated nutmeg
1 tbsp
sea salt
1 tbsp
ground black pepper
Nonstick cooking spray
680g
tomato pasta sauce, divided
1
box oven ready lasagna sheets, approximately 12 sheets
26oz
ricotta
8oz
mozzarella, grated, divided
6oz
Parmesan cheese, grated, divided
1 large
egg
13oz
chopped frozen spinach, defrosted, water squeezed out
1⁄4 tsp
grated nutmeg
1 tbsp
sea salt
1 tbsp
ground black pepper
Nonstick cooking spray
23oz
tomato pasta sauce, divided
1
box oven ready lasagna sheets, approximately 12 sheets
Step 4 of 5
Slide the pan into Level 1. Close door and flip the SmartSwitch to AIR FRY/Cooker. Select BAKE, set temperature to 185°C and set time to 18 minutes. Press START/STOP to begin cooking.
750g
ricotta
250g
mozzarella, grated, divided
175g
Parmesan cheese, grated, divided
1 large
egg
375g
chopped frozen spinach, defrosted, water squeezed out
1⁄4 tsp
grated nutmeg
1 tbsp
sea salt
1 tbsp
ground black pepper
Nonstick cooking spray
680g
tomato pasta sauce, divided
1
box oven ready lasagna sheets, approximately 12 sheets
26oz
ricotta
8oz
mozzarella, grated, divided
6oz
Parmesan cheese, grated, divided
1 large
egg
13oz
chopped frozen spinach, defrosted, water squeezed out
1⁄4 tsp
grated nutmeg
1 tbsp
sea salt
1 tbsp
ground black pepper
Nonstick cooking spray
23oz
tomato pasta sauce, divided
1
box oven ready lasagna sheets, approximately 12 sheets
Step 5 of 5
When cooking is complete, remove pan from unit. Let lasagna cool for 5 minutes before cutting and serving.
750g
ricotta
250g
mozzarella, grated, divided
175g
Parmesan cheese, grated, divided
1 large
egg
375g
chopped frozen spinach, defrosted, water squeezed out
1⁄4 tsp
grated nutmeg
1 tbsp
sea salt
1 tbsp
ground black pepper
Nonstick cooking spray
680g
tomato pasta sauce, divided
1
box oven ready lasagna sheets, approximately 12 sheets
26oz
ricotta
8oz
mozzarella, grated, divided
6oz
Parmesan cheese, grated, divided
1 large
egg
13oz
chopped frozen spinach, defrosted, water squeezed out
1⁄4 tsp
grated nutmeg
1 tbsp
sea salt
1 tbsp
ground black pepper
Nonstick cooking spray
23oz
tomato pasta sauce, divided
1
box oven ready lasagna sheets, approximately 12 sheets
