Mushroom Spinach Lasagna Mushroom Spinach Lasagna

Mushroom Spinach Lasagna Image by: Mushroom Spinach Lasagna Author: Canadian Living

A slow-cooker lasagna may not be as crisp as a baked one and its noodles may be softer, but its gooey cheese topping is pretty irresistible.

  • Portion size 8 servings


Tomato Mushroom Sauce:


Tomato Mushroom Sauce:
In large saucepan, heat oil over medium-high heat; sauté onion, carrot, garlic, mushrooms, herb seasoning, salt, pepper and hot pepper flakes until liquid is evaporated, about 8 minutes.  Add pasta sauce and 1 1/2 cups (375 mL) water; bring to boil.

Meanwhile, in bowl, combine cottage cheese, Parmesan cheese, egg, nutmeg, salt and pepper. In sieve, press moisture out of spinach; chop and add to bowl, stirring to combine.

Pour 1 cup (250 mL) of the sauce into a slow-cooker. Arrange 3 of the noodles over sauce. Top with half of the cheese mixture. Cover with 3 noodles and half of the remaining sauce. Repeat with noodles and remaining cheese mixture. Top with remaining noodles and remaining sauce. Sprinkle with provolone. Cover and cook on low for 3 hours or until bubbly and pasta is tender. Makes 8 servings.

Nutritional facts Per serving: about

  • Sodium 999 mg
  • Protein 22 g
  • Calories 363.0
  • Total fat 11 g
  • Cholesterol 41 mg
  • Saturated fat 5 g
  • Total carbohydrate 44 g


  • Iron 16.0
  • Folate 26.0
  • Calcium 25.0
  • Vitamin A 52.0
  • Vitamin C 18.0
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Mushroom Spinach Lasagna