Slow-Cooker Mushroom Spinach Lasagna
Slow-Cooker Mushroom Spinach Lasagna
A vegetarian lasagna recipe made with a mushroom-spinach tomato sauce layered with uncooked lasagna noodles and cheese in a slow cooker. Recipe courtesy of Hunt’s.
Servings
6
servings
Ingredients
- nonstick cooking spray, such as pam
- 1 tablespoon olive oil
- 1 8-ounce package fresh sliced mushrooms
- 1 6-ounce package baby spinach leaves
- 1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, un-drained, such as hunt's
- 2 cup tomato sauce, such as hunt's
- ½ teaspoon dried italian seasoning
- ¼ teaspoon salt
- 1 8-ounce container part-skim ricotta cheese
- ½ cup grated parmigiano-reggiano
- ¼ teaspoon ground black pepper
- 6 dry lasagna noodles, uncooked
- 1½ cup shredded italian blend cheese
Directions
- Spray the inside of a 4-quart slow cooker with the cooking spray. Heat the oil in a large skillet over medium-high heat. Add the mushrooms; cook 3 minutes, stirring occasionally. Add the spinach; cook 3 minutes more or until the mushrooms are tender and spinach is wilted, stirring occasionally. Stir in the tomatoes with their juices, tomato sauce, Italian seasoning, and salt. Bring to a boil. Reduce the heat and simmer 3 minutes, stirring occasionally. Meanwhile, combine the ricotta cheese, ¼ cup of the Parmigiano-Reggiano and pepper in small bowl; set aside.
- Spread ¾ cup of the sauce mixture over the bottom of the slow cooker. Layer 3 lasagna noodles over the sauce mixture, breaking the noodles to fit. Top with ¾ cup of the sauce mixture, the ricotta cheese mixture and 1 cup of the Italian cheese. Top with ¾ cup sauce mixture and the remaining 3 lasagna noodles, breaking to fit. Spoon the remaining sauce mixture over the noodles.
- Cover; cook on low for 5 hours or until the noodles are tender. Sprinkle with the remaining ½ cup Italian cheese and remaining ¼ cup Parmigiano-Reggiano. Cover; let stand 5 minutes or until the cheese melts.