- Servings: 6
|1× 10 oz||Frozen Box of Spinach, thawed and squeezed dry|
|1 Tbsp||Olive Oil|
|1× 8 oz||Fresh Mushroom|
|2 Tbsp||Dry Red Wine|
|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|
|½ cup||Grated Parmesan Cheese|
|2 Tbsp||Parsley Flakes|
|1 dash||Fresh Ground Black Pepper|
|2½ 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.