| Total: | 4 hr 35 min |
| Prep: | 30 min |
| Inactive: | 5 min |
| Cook: | 4 hr |
| 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)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1010 |
| Total Fat | 65 g |
| Saturated Fat | 40 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 63 g |
| Cholesterol | 232 mg |
| Sodium | 2029 mg |
Reviews
I want to make this. I need about 10.00 to fill the bill! Mike Stice!
Way better than I expected! So easy and delicious. I used sliced baby Bella mushrooms. And only 4 cups of shredded mozzarella.
This was absolutely delicious and set up perfectly after sitting a few minutes with lid off crockpot. I highly recommend! It’s seriously just as good as oven lasagna- if not better!
I make this on occasion for my vegetarian daughter, but the whole family loves it. So easy to put together nd it tastes delicious. They rushed it last time and would not wait the 15 minutes to let it rest so it was a bit soupy. 2nd portions were firmer as it really needs to absorb the liquid. Love this recipe.
This was really good! We will make this again. I substitute canned mushroom pieces and replaced the ricotta with cottage cheese because I like the creaminess better. It was a delicious true lasagna flavor.
This lasagna is spectacular, and I am not a lasagna fan in general.
Easy and delicious! I’ve made this a couple of times- and it’s been a huge hit with my family each time. I make a side of Italian sausage or meatballs for my husband who needs meat with his dinner.
Also keeps well for leftovers- this makes a lot!
Never thought to make lasagna in a slow cooker now I am not sure I will ever bake one again! My son who eats no vegetables not only ate it but came back for seconds. I did not have enough sauce nor mozzarella and despite it the lasagna was delicious and ridiculous easy to make. Will definitely make again and again trying new combinations of veggies.
This was great! It was my first attempt at making lasagna in a slow cooker, and it far exceeded my expectations. Very easy to assemble. I will absolutely make this again.