Mushroom Spinach Lasagna
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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.
Servings:
Ingredients:
Mushroom Spinach Lasagna
Photography by Kevin Hewitt
| Nutritional Info | |
| Per serving: | - |
| cal | about 363 |
| pro | 22 g |
| total fat | 11 g |
| sat. fat | 5 g |
| carb | 44 g |
| fibre | 5 g |
| chol | 41 mg |
| sodium | 999 mg |
| %RDI: | - |
| calcium | 25% |
| iron | 16% |
| vit A | 52% |
| vit C | 18% |
| folate | 26% |
Suggested Recipes
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1 tub (500 g) 2% cottage cheese,
1/4 cup (50 mL) grated parmesan cheese,
1 egg, lightly beaten,
1/4 tsp (1 mL) grated nutmeg,
1/4 tsp (1 mL) each salt and pepper,
1 pkg (10 oz/300 g) frozen spinach, thawed,
12 no-cook lasagna noodles,
1 cup (250 mL) shredded provolone or mozzarella cheese,
Tomato mushroom Sauce:
1 tbsp (15 mL) vegetable oil,
1 oinion, chopped,
1 carrot, finely diced,
3 cloves garlic, minced,
4 cups (1 L) sliced cremini or white button mushrooms,
2 tsp (10 mL) dried Italian herb seasoning,
1/4 tsp (1 mL) each salt and pepper,
Pinch hot pepper flakes,
1 jar (700 mL) pasta sauce
Preparation:
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.
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.
Tags:
Main Course; Cheese/Other Dairy; Vegetables; Pasta/Noodles; Italian; Slow-cook;
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