ricotta and spinach lasagne

Method

Calories: 507

1. Remove the paddle from the bowl.
2. Put the 1.5 litres of water in the bowl. Close the lid, select the POT program, set power level 4, set 30 minutes and press the program start/stop button.
3. When the water starts to boil (about 15 min) cook the pasta a little at a time for a few minutes, drain well and dry.
4. In a food processor blend the boiled spinach, eggs, parmigiano cheese and salt until the mixture is uniform.
5. Start preparing the lasagne. In the bottom of the bowl put some béchamel sauce (the sauce should not be overly thick), a layer of noodles, a layer of ricotta and spinach, some béchamel and the sprinkle with parmigiano cheese. Continue layering until all of the ingredients have been used (about 3/4 layers). Finished with a layer of béchamel and parmigiano cheese.
6. If the lasagne is too dry, make cuts on the surface and pour stock on to soften.
7. Close the lid, select the OVEN program, set power level 1, set 30 minutes and press the program start/stop button.
8. The cooking time may vary depending on the level of browning desired.