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Slow Cooker Spinach and Mushroom Lasagna
- 2 15-ounce tubs ricotta cheese
- 2 eggs
- ¼ to ½ freshly 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