Categories: Pasta
Ingredients
- 2 T. olive oil
- 2 onions, diced
- 3 garlic cloves, minced
- 2 - 6oz. cans tomato paste
- 3 - 15oz. cans tomato sauce
- 1 1/2 tsp. each - salt & pepper
- 1 1/2 c. sliced mushrooms
- 1 tsp. dried oregano
- 1 large container ricotta cheese
- 4 c., clean, fresh spinach
- 1/2 cc. grated parmesan cheese
- 2 boxes no-boil lasagna noodles, uncooked (depending on size of your crock pot, you may not use the full 2nd box)
- 16 oz. shredded mozzarella cheese
Directions
-
. Place olive oil, onions and garlic in a sauce pan over medium heat.
-
. Cook until tender and onions are slightly opaque – about 3 minutes.
-
. Add mushrooms, oregano, salt & pepper and cook for another 3 minutes, stirring often.
-
. Add tomato paste and mix well.
-
. Add tomato sauce, stir and cook sauce stirring occasionally for until heated through (about 7 minutes).
-
. Remove pan from the heat and set aside.
-
. Using a large slow cooker, pour enough sauce to just cover the bottom.
-
. Add two layers of lasagna noodles (can break them to fit)
-
. Spread noodles with half of the ricotta cheese and salt & pepper.
-
0. Add two layers of lasagna noodles.
-
1. Cover noodles with half of the remaining sauce and sprinkle with half of the mozzarella cheese.
-
2. Add two layers of lasagna noodles.
-
3. Spread noodles with the remaining ricotta cheese.
-
14. Cover the cheese with spinach and salt & pepper.
-
5. Add two layers of lasagna noodles.
-
6. Cover noodles with the rest of the sauce and then the remaining mozzarella and parmesan cheese.
-
7. Cover and cook on High for 5 hours.
-
8. Let lasagna sit for 10 minutes to set before serving.
-
Serving suggestion: Serve with mixed green salad and garlic toast.