Spinach And Mushroom Lasagna
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
49
Spice
62
Sweetness
52
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Parsley (chopped fresh)Directions:
1
Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl
2
In a medium bowl, combine the mozzarella and parmesan
3
Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker
4
Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit
5
Spread half of the ricotta mixture over the noodles
6
Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture
7
Repeat the layers (noodles, ricotta, sauce, mozzarella mixture)
8
Top with the remaining noodles, then the remaining sauce and mozzarella mixture
9
Cover and cook on low, 4 hours
10
Uncover and let rest 15 minutes so the excess liquid is absorbed
11
Photograph by Christopher Testani