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Crock Pot Spinach & Mushroom Lasagna

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Crock Pot Spinach and Mushroom Lasagna
2008-07-25 Main Dish
3.7 143

This vegetarian lasagna is assembled and cooked in the crock pot--a perfect solution for people on the go.

  • Servings: 6


1× 10 oz Frozen Box of Spinach, thawed and squeezed dry
1 Tbsp Olive Oil
1 clove Garlic
1 Small Onion
1× 8 oz Fresh Mushroom
2 Tbsp Dry Red Wine
½ tsp 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
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.