This post was originally scheduled for last week…or so I thought. I apologize to those of you who came calling and found no entry or Mister Linky. I thought I had set it to post automatically, t….apparently not. Last week was incredibly busy and I did not check on my blog for several days. Anyway, I’m glad you are here this week. Thanks for your patience.
I had been wanting to try out this recipe but since Hubby (only recently after almost 42 years of marriage) told me that he did not care for mushrooms, I knew I would have to try it out on/with someone else. It became the main dish for a meal prepared for a friend after a brief hospital stay. I think it’s a winner!
Slow Cooker Spinach and Mushroom Lasagna
Vegetable oil spray
8 curly-edged lasagna noodles (do not use no-boil) broken in half
salt and pepper
1 Tablespoon extra-virgin olive oil
1 1/2 pound white mushrooms, trimmed and sliced thin
20 ounces frozen spinach, thawed, squeezed dry and chopped coarse
1 (15-ounce) jar alfredo sauce
1 3/4 cups ricotta cheese
1 1/3 cups freshly grated Parmesan
1/2 cup minced fresh basil
1 large egg
4 cups mozzarella
8 curly-edged lasagna noodles (do not use no-boil) broken in half
salt and pepper
1 Tablespoon extra-virgin olive oil
1 1/2 pound white mushrooms, trimmed and sliced thin
20 ounces frozen spinach, thawed, squeezed dry and chopped coarse
1 (15-ounce) jar alfredo sauce
1 3/4 cups ricotta cheese
1 1/3 cups freshly grated Parmesan
1/2 cup minced fresh basil
1 large egg
4 cups mozzarella
Line a slow cooker with an aluminum coil collar, then line with a foil sling* and coat with vegetable oil spray. Bring 4 quarts of water to boil in a large pot. Add broken lasagna noodles and 1 Tablespoon salt. Cook the noodles, stirring often, until al dente. Drain then rinse under cold water until cool. Spread out in a single layer over clean kitchen towels and let dry. Do not use paper towels. They will stick to the noodles.
Heat oil in pot over medium-high heat until shimmering. Add mushrooms, garlic and 1/4 teaspoon salt, cover and cook until mushrooms are softened, about 5 minutes. Uncover and continue to cook until the mushrooms are dry and browned, 5 to 10 minutes longer. Stir in spinach and alfredo sauce, scraping up any browned bits. Season with salt and pepper to taste.
In a bowl, mix ricotta, 1 cup Parmesan, basil, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper together. Spread 1/2 cup mushroom-spinach sauce into prepared slow cooker.
Arrange 4 lasagna noodle pieces in the slow cooker (they may overlap), then dollop 9 rounded tablespoons of ricotta mixture over noodles. Sprinkle with 1 cup mozzarella, then spoon 1 cup more mushroom-spinach sauce over the top. Repeat layering of noodles, ricotta mixture, mozzarella, and mushroom-spinach sauce twice more.
For the final layer, arrange remaining 4 noodles in slow cooker, then top with the remaining mushroom-spinach sauce and sprinkle with the remaining mozzarella and Parmesan. Cover and cook until lasagna is heated through, about 4 hours on LOW.
Let lasagna cook for 20 minutes. Using the sling, transfer the lasagna to a serving platter and serve.
*To make the sling: line the slow cooker insert with a foil collar. Next, fit two large sheets of heavy-duty aluminum foil into the slow cooker, perpendicular to one another, with the extra hanging over the edges of the cooker insert.
This sounds SO GOOD!
HI Debbie,
I shared my Coconut Cream Layer cake with a video and an article I hope you enjoy!
I posted the Devil’s Food Cake. Thanks for hosting!
Looks really good and I’ve never thought to make a lasagna in a slow cooker, I’ll have to give it a try.
I’ve never tried lazagna in the crockpot…and I like the clever sling idea!!
Sharing a very good summer treat— Sweet Corn Flavored Ice Candy!
Enjoy!
Stuffed with so many mushrooms, piled so high, looks fantastic. Definitely a winner!
Hi Debbie,
Welcome back, am glad that you and your family are ok. We missed you! Thanks for hosting and have a wonderful day!
Miz Helen
Wow, sounds good to me…I think the hubby would eat it without complaint,but the kiddos would be a different story.
Thank you for hosting. I’m a follower, and this hop is found on a page on my site that lists more than 250 hops, memes, and photo challenges… some for each day of the week. Check under the header for the link to that page. I’ve also just started a BlogFrog community that focuses on hops, carnivals, memes, and photo challenges. Go to http://theblogfrog.com/1504201 to visit & participate.
I hope you’ll visit me soon. I follow back!
NCSue
I think that just looks fantastic. I love all the ingredients. Yum.