In a large frying pan, heat the olive oil and add the onion and garlic and saute, stirring, until softened.

Add the mince and cook, breaking up any lumps, just until browned.

Add the passata and then pour a little bit of water into the bottle and shake it up to clean it then tip that in the pan too.

Stir through the pesto and some salt and pepper and then set aside.

In a separate bowl, combine the cottage cheese, egg and grated cheeses.

Spread ⅓ of the meat sauce onto the bottom of the slow cooker pan and then add a layer of spinach.

Cover with dried pasta sheets (you may need to break them a little) then spread with ⅓ of the meat again.

Dollop half the cheese mixture over the top of the meat and then cover with more pasta sheets.

Finish with the rest of the meat sauce and then the rest of the cheese.

Cook on high for 2 hours and then low for 1 hour or 5 hours on low.