Slow Cooker Spinach and Mushroom Lasagna (Another Thanksgiving Recipe)

Will you have vegetarians at your Thanksgiving table?  Then you are in luck! This is a vegetarian lasagna that is easy to make and delicious to serve.

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The best part of this recipe?  You can plug the filled slow cooker into a socket in any room (providing you do so on a flat surface), and save up that much-coveted kitchen counter space for all of the chopping and mixing that comes with Thanksgiving cooking.

I don’t often toot my own horn, but I am especially proud of this recipe as it was the very first thing I made when I was recovering from my foot injury earlier this year.  Standing for long periods of time was not an option, so my slow cooker – which I was already very fond of – became my best friend for a while there.

While I was putting this together (in April), I was thinking that if this dish came out OK, I would pass it along to my cousin Terry who has the challenge of adding a substantial dish to her holiday table so that her vegetarian son and his girlfriend can enjoy the feast as much as the meat eaters.  Well, I was VERY happy with the finished dish – as was Dave – so I’ve saved it up for my Thanksgiving posts.

There is a family-based irony to this recipe as well.  When we were growing up and every holiday took place at my parents house, my mother served her mile-high, meat laden, incredibly delicious lasagna AS A FIRST COURSE before the turkey and all of the trimmings came out (including her meat-based stuffing).  When we kids were finally old and brave enough, we joined in solidarity to beg her to not make the lasagna, as it was too good to pass up and we could never fully enjoy all of the other creations she put forth that day.  She fumed for a couple of years, but eventually let it go.  I know many, many Italian-American kids who tell the same story – it’s a part of our heritage, after all.  And here I am, now offering a lasagna recipe for Thanksgiving!

The pictures in this post are a bit rudimentary, taken on my iPhone while I was leaning both on one leg and the kitchen counter top.  BUT, there are pictures just the same.

The recipe follows first – along with a link to a printable version of the recipe (click here) – and then comes the (rudimentary) pictorial.

Even if you are not expecting vegetarians this Thanksgiving, do try this recipe some other time.  You’ll be glad you did.  I know I plan to make it again and again.  And I must once again declare my love for my slow cooker.  Whether I am injured or not, it rocks!

Slow Cooker Spinach and Mushroom Lasagna

  • 2 15-ounce tubs ricotta cheese
  • 2 eggs
  • ¼ to ½ grated Romano cheese
  • 2 tablespoons dried parsley flakes
  • 1 10-ounce package frozen chopped spinach, thawed
  • 1 8-ounce package cremini mushrooms, cleaned and sliced
  • 10-12 pieces dried lasagna noodles
  • 2 quarts marinara sauce (jarred is fine)
  • 6 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

In a large bowl, mix the ricotta cheese, the eggs, the Romano cheese, and the parsley flakes until they are fully combined.

Using your hands, squeeze all of the moisture out of the thawed spinach, and add the spinach to the cheese mixture.  Stir well to combine.

Add the mushroom slices to the mixture, and stir well to combine.

Cover the bottom of a 6-quart slow cooker insert with marinara sauce.

Cover the marinara sauce with 3-4 pieces of lasagna noodles, breaking some in pieces in order to completely cover the sauce.

Add 1/3 of the cheese and vegetable mixture on top of the noodles, and spread evenly to completely cover the noodles.

Cover the cheese and vegetable mixture with a layer of marinara sauce, spreading the sauce out to completely cover the mixture.

Cover the marinara sauce with 2 cups of the shredded mozzarella cheese.

Repeat this process twice, starting with the noodles, then the cheese and vegetable mixture, then the sauce, then the mozzarella cheese.  Your very last layer should be the mozzarella cheese.

Sprinkle the top of the lasagna with the Parmesan cheese.

Cover the slow cooker and cook the lasagna on LOW for 4 hours.  (If not serving the lasagna soon, let the lasagna keep on WARM.)

About  45 minutes before you are planning to serve the lasagna, turn off the slow cooker and uncover the lasagna to let it set for at least 40 minutes.  (Don’t worry – the mixture will still be hot when served.)

This lasagna will yield 10-12 servings.
Recipe ©Lori Florio

The recipe along with the pictorial:

In a large bowl, mix the ricotta cheese…

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…the eggs…

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…the Romano cheese…

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…and the parsley flakes…

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…until they are fully combined:

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Using your hands, squeeze all of the moisture out of the thawed spinach, and add the spinach to the cheese mixture:

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Stir well to combine:

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Add the mushroom slices to the mixture…

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…and stir well to combine:

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Cover the bottom of a 6-quart slow cooker insert with marinara sauce:

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Cover the marinara sauce with 3-4 pieces of lasagna noodles, breaking some in pieces in order to completely cover the sauce:

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Add 1/3 of the cheese and vegetable mixture on top of the noodles…

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…and spread evenly to completely cover the noodles:

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Cover the cheese and vegetable mixture with a layer of marinara sauce, spreading the sauce out to completely cover the mixture:

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Now cover the marinara sauce with 2 cups of the shredded mozzarella cheese:

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Repeat this process twice, starting with the noodles…

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…then the cheese and vegetable mixture…

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…then the sauce…

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…then the mozzarella cheese…

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(Last layer!)

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(Your very last layer should be the mozzarella cheese.)

Sprinkle the top of the lasagna with the Parmesan cheese.  Cover the slow cooker…

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…and cook the lasagna on LOW for 4 hours:

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(If not serving the lasagna soon, let the lasagna keep on WARM.)

About  45 minutes before you are planning to serve the lasagna, turn off the slow cooker and uncover the lasagna to let it set for at least 40 minutes:

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(Don’t worry – the mixture will still be hot when served.)

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This lasagna will yield 10-12 servings

Recipe ©Lori Florio

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