Time: 4 hours 35 minutes
Complexity: easily
Servings: 6 - 8

Although Italian lasagna is traditionally baked in the oven, an equally delicious version can be made in a slow cooker. And best of all, it's incredibly simple. Prepare the filling—in this case, a vegetarian lasagna made with cheese, herbs, and mushrooms—and layer it all in the slow cooker: tomato sauce, lasagna, a mixture of ricotta, spinach, and mushrooms, more sauce, and a mixture of mozzarella and Parmesan. After four hours, you'll have a delicious dish, filled with the rich aromas and flavors of mushrooms, tomatoes, herbs, and three types of cheese.

Ingredients:

• 12-18 lasagna sheets (for pre-boiling)
• 2 packages of semi-skimmed ricotta (425g each)
• 300 g frozen spinach, thawed and squeezed out
• 240 g of mushrooms, sliced
• 2 tbsp chopped fresh parsley or basil
• 700 g semi-skimmed mozzarella, grated (about 6 cups)
• 0.5 cup grated Parmesan (about 30 g)
• 1 can (900 gr.) marinara sauce

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pasta lasagna, champignon mushrooms, spinach, marinara sauce, ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, basil

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Preparation:

Step 1
• In a large bowl, combine the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt, and a pinch of black pepper. In a medium bowl, combine the mozzarella and Parmesan.
Step 2
• In a 6-quart slow cooker, spread about 1/2 cup marinara sauce in a thin layer. Top with a single layer of uncooked lasagna noodles (4-6), breaking them up as needed. Spread half of the ricotta mixture over the lasagna. Top with about a third of the remaining sauce, then sprinkle with a third of the mozzarella mixture. Repeat the layers (lasagna, ricotta, sauce, mozzarella). Top with the remaining lasagna, then the remaining sauce and mozzarella mixture.
Step 3
• Cover and cook at minimum temperature for 4 hours. Then uncover and let rest for 15 minutes to allow all the liquid to be absorbed.

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