Recipe courtesy of Food Network Kitchen
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Spinach and Mushroom Lasagna
Total:
4 hr 35 min
Prep:
30 min
Inactive:
5 min
Cook:
4 hr
Yield:
SERVES: 6 to 8
Total:
4 hr 35 min
Prep:
30 min
Inactive:
5 min
Cook:
4 hr
Yield:
SERVES: 6 to 8

Ingredients

Directions

Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.

Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.

Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.

Photograph by Christopher Testani

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