Crockpot Pesto Lasagna With Spinach And Mushrooms Recipes
SLOW COOKER PESTO LASAGNA WITH SPINACH AND MUSHROOMS RECIPE - (4.3/5)
Provided by ForkAndTheCork
Number Of Ingredients 12
Steps:
- Wilt spinach in a saucepan with a few tablespoons of water. Drain, squeeze dry, and coarsly chop. Combine spinach, mushrooms, and pesto in a medium bowl, set aside. Combine mozzarella, provolone, ricotta, beaten egg, and stir well. Stirl in 1/4 cup parmesan, set aside. Combine pasta sauce, tomato sauce, tomato paste. Spread 1 cup of pasta sauce mixture in the bottom of a slow cooker. Arrange 3 noodle over pasta sauce, top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat with layers, ending with spinach mixture each time, and last layer is just noodles and pasta sauce. Sprinkle with remaining parmesand cover with lid, cook on low for 5 hours or until done. 8 servings.
CROCKPOT PESTO LASAGNA WITH SPINACH AND MUSHROOMS
Steps:
- Steam fresh spinach 3 minutes or until spinach wilts. Drain spinach, squeeze dry, and coarsely chop (only fresh needs chopping) Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine, set aside Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine, stir in 1/4 cup of parmesan, set aside Combine pasta sauce and tomato sauce in a medium bowl Spread 1 cup pasta sauce mixture in bottom of 6 quart oval electric slow cooker coated with cooking spray Arrange 3 noodles over pasta sauce mixture Top with 1 cup cheese mixture and 1 cup spinach mixture Repeat the layers, ending with spinach mixture (use all remaining spinach mixture on this layer) Arrange 3 noodles over spinach mixture Top with remaining one cup cheese mixture Top with one cup pasta sauce mixture Place remaining 3 noodles over sauce mixture Spread remaining sauce mixture over noodles Sprinkle with 1/2 cup parmesan Cook on low 5 hours
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- Heat the oil in a large nonstick skillet over medium-high. Add the onion, and cook, stirring often, until just tender, about 5 minutes. Add the mushrooms and garlic; cook, stirring often, 2 minutes. Add the spinach; cook until the spinach just begins to wilt, about 1 minute. Remove from the heat. Sprinkle the vegetables with 1/8 teaspoon each of the salt and pepper. Add the marinara and tomato sauce, stirring to combine.
- Stir together the ricotta, basil, egg, 1 1/4 cups of the Italian cheese blend, 1/4 cup of the Parmesan, and the remaining 1/8 teaspoon each salt and pepper in a bowl.
- Coat the inside of a 6-quart slow cooker with cooking spray. Spread 1 cup of the marinara mixture into the bottom of the slow cooker. Arrange 3 noodles over the marinara, breaking the noodles to fit the slow cooker as necessary. Top with half of the cheese mixture and 1 cup of the marinara mixture. Repeat the layers once, beginning with the noodles and ending with the marinara mixture. Place the remaining 3 noodles over the marinara. Spread the remaining marinara mixture over the noodles. Sprinkle with the remaining 3/4 cup Italian cheese blend and 1/4 cup Parmesan. Cover and cook on LOW until the noodles are tender, 4 to 5 hours.
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