Top | Crockpot

Spinach & Mushroom Lasagna

(recipe, Carrie Stewart)

Ingredients

  1. * 1 10 oz frozen box of spinach, thawed and squeezed dry
  2. * 1 tablespoon olive oil
  3. * 1 clove garlic
  4. * 1 small onion
  5. * 1 8 oz fresh mushroom
  6. * 2 tablespoon dry red wine
  7. * ½ teaspoon salt
  8. * 1 8 oz tomato sauce
  9. * 1 6 oz tomato paste
  10. * 2 cups spaghetti sauce
  11. * 12 lasagna noodles, uncooked (or spinach noodles or wheat noodles)
  12. * 1 egg, slightly beaten
  13. * 1 15 oz ricotta cheese
  14. * ½ cup grated Parmesan cheese
  15. * Milk
  16. * 2 tablespoons parsley flakes
  17. * 1 dash fresh ground black pepper
  18. * 2½ cups mozzarella cheese, shredded

Steps

  1. Heat olive oil in a medium skillet. Add garlic, mushroom, onion, salt and wine let simmer for about 10 minutes or until mushrooms and onion are tender. Next, add tomato paste, tomato sauce, and spaghetti sauce cooking at least 10 minutes. Meanwhile, mix egg, spinach, ricotta cheese, Parmesan cheese, parsley, and pepper. Add enough milk to make ricotta cheese mixture creamy. I add 3 to 4 tbsp milk, (it depends on whether you like it creamy). Spread a layer of spaghetti sauce over the bottom of a 4 to 6 qt crock pot. Layer 4 noodles, broken into pieces to fit, then add a layer of spaghetti sauce mixture followed by a layer of ricotta cheese mixture, sprinkling half of mozzarella cheese over ricotta cheese mixture. Repeat layers. Cover and cook on low setting 4 to 7 hours.