Mushroom Spinach Lasagna

By The Canadian Living Test Kitchen

237 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	363363 cal
pro	22 g22g pro
total fat	11 g11g total fat
sat. fat	5 g5g sat. fat
carb	44 g44g carb
fibre	5 g5g fibre
chol	41 mg41mg chol
sodium	999 mg999mg sodium
%RDI:	-
calcium	2525 calcium
iron	1616 iron
vit A	5252 vit A
vit C	1818 vit C
folate	2626 folate

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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.

Ingredients

1 tub (500 g) 2% cottage cheese 1 1tub (500 g) tub (500 g)2% cottage cheese
1/4 cup grated Parmesan cheese 1/4 1/4cup cupgrated Parmesan cheese
1 egg , lightly beaten1 1eggeggs, lightly beaten
1/4 tsp grated nutmeg 1/4 1/4tsp tspgrated nutmeg
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 1pkg (10 oz/300 g) pkg (10 oz/300 g)frozen spinach, thawed
12 no-cook lasagna noodles 12 12no-cook lasagna noodles
1 cup shredded provolone cheese 1 1cup cupshredded provolone cheese or mozzarella cheese
Tomato Mushroom Sauce:
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
1 carrot , finely diced1 1carrotcarrots, finely diced
4 cups sliced cremini mushrooms 4 4cups cupssliced cremini mushrooms or button mushrooms
2 tsp dried Italian herb seasoning 2 2tsp tspdried Italian herb seasoning
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 pinch hot pepper flakes 1 1pinch pinchhot pepper flakes
1 jar (700 mL) pasta sauce 1 1jar (700 mL) 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.