Spinach and Mushroom Lasagna

Total Time:
4 hr 35 min
30 min
5 min
4 hr

SERVES: 6 to 8

  • 2 15 -ounce containers part-skim ricotta cheese
  • 1 10 -ounce package frozen chopped spinach, thawed and squeezed dry
  • 8 ounces cremini mushrooms, sliced
  • 2 tablespoons chopped fresh parsley or basil
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds part-skim mozzarella cheese, shredded (about 6 cups)
  • 1/2 cup grated parmesan cheese (about 1 ounce)
  • 1 32 -ounce jar marinara sauce
  • 12 to 18 lasagna noodles (not no-boil)
  • 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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