Crock Pot Spinach and Mushroom Lasagna

[Guest guest]

Crock Pot Spinach and Mushroom Lasagna

 

This vegetarian lasagna is assembled and cooked in the crock pot--a

perfect solution for people on the go.

 

1 10 oz frozen box of spinach, thawed and squeezed dry

1 tablespoon olive oil

1 clove garlic

1 small onion

1 8 oz fresh mushroom

2 tablespoon dry red wine

1/2 teaspoon salt

1 8 oz tomato sauce

1 6 oz tomato paste

2 cups spaghetti sauce

12 lasagna noodles, uncooked

1 egg, slightly beaten

1 15 oz ricotta cheese

1/2 cup grated Parmesan cheese

Milk

2 tablespoons parsley flakes

1 dash fresh ground black pepper

2 1/2 cups mozzarella cheese, shredded

 

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.

 

Number of servings: 6

 

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