Spinach and Mushroom Lasagna

Spinach and Mushroom Lasagna


(0 votes) 0 0

If you're looking for a meatless meal for dinner tonight, cook up a vegetarian lasagna in a crockpot. This lasagna is filled with spinach and mushroom, while it still has that creamy pasta flavor.

Shared by

Time needed

5-7 hour cooking

Serving Size / Yield

10 servings


  • 1 Tbs. olive oil
  • 1 clove garlic, minced
  • 1 small onion, chopped
  • 1 C. mushrooms, chopped
  • 2 Tbs. dry red wine
  • 1/2 tsp. salt
  • 1 C. tomato sauce
  • 1/2 C. tomato paste
  • 2 C. spaghetti sauce
  • 12 lasagna noodles, cooked
  • 1 egg, slightly beaten
  • 1 (10-oz.) pkg. spinach, thawed and chopped
  • 2 C. Ricotta cheese
  • 1/2 C. Parmesan cheese, grated
  • 2 C. Mozzarella cheese
  • 3 Tbs. milk

Our Readers Also Loved


Heat olive oil in a large skillet. Mix and simmer garlic, onion, mushrooms, wine and salt for 10 minutes. Add tomato sauce, tomato paste and spaghetti sauce for 8 to 10 minutes. In a bowl, mix egg, spinach, Ricotta cheese, Parmesan cheese, 1 C. Mozzarella cheese and milk. Spread a layer of spaghetti sauce on bottom of 4 qt. crockpot. Layer 4 noodles with sauce mixture and spinach mixture. Cover and cook on low for 5 to 7 hours.

Around The Web