Name: Spinach and Mushroom Lasagna
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT4H0M0.000S
Total time: P0Y0M0DT4H35M0.000S
Yield: SERVES: 6 to 8
Ingredients: 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)

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

Courtesy of Food Network Magazine

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Spinach and Mushroom Lasagna

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