How to Make Spinach, Mushroom, Artichoke Lasagna

The spinach is a key ingredient to this dish.

There are three things lasagna does not have to be -- difficult, time-consuming and loaded with meat. This lasagna is an easy and quick vegetarian version. Lasagna is typically made in the oven and requires frequent checking on it to make sure it doesn't burn while the house warms up from the heat generated by the oven. This lasagna is made in a slow cooker.

Things You'll Need

• Skillet
• 2 tablespoons butter
• 1 medium sized onion, chopped
• 4 4-oz. canned mushrooms, drained
• 4 tablespoons fresh minced garlic
• 3 6-oz. jars of artichokes, drained
• 2 cups vegetable stock, divided
• Slow cooker
• 12 dry uncooked lasagna noodles, divided
• 2 10-oz. frozen spinach packages, thawed and squeezed dry, divided
• 16-oz. ricotta cheese, divided
• 1 cup shredded Monterey Jack cheese, divided
• 2 cups shredded Italian cheese blend, divided
• 1/2 cup grated parmesan cheese, divided
• 2 cups marinara sauce

Instructions

1. Melt the butter in the skillet over medium heat.

2. Add the chopped onion to the melted butter. Cook until the onion is tender.

3. Add the garlic, mushrooms, artichokes and 1 cup of vegetable stock to the skillet. Bring to a boil and cook until the liquid reduces, for about five minutes.

4. Cover the bottom of the slow cooker with four lasagna noodles, breaking the noodles when necessary to cover the bottom.

5. Spread half of the ricotta cheese over the lasagna noodles.

6. Spread half of the mushroom mixture over the ricotta cheese.

7. Spread one package of the spinach on top of the mushroom mixture.

8. Top the spinach with the shredded Monterey Jack cheese.

9. Place four more lasagna noodles on top of the Monterey Jack.

10. Spread the remaining half of the ricotta cheese on top of the noodles.

11. Spread the remaining half of the mushroom mixture on top of the ricotta cheese.

12. Spread the last spinach package on top of the mushroom mixture.

13. Top the spinach with one cup of the Italian cheese blend.

14. Top the Italian cheese blend with 1/4 cup of the Parmesan.

15. Place the remaining four lasagna noodles on top of the Parmesan cheese.

16. Spread the remaining half of the Italian cheese blend on top of the lasagna noodles.

17. Spread the remaining half of the Parmesan on top of the Italian cheese blend

18. Cover the slow cooker and cook on low for three hours.

19. Uncover and pour the remaining vegetable stock over the lasagna. Spread the marinara sauce over the top.

20. Cover again and cook on low for five hours or until the noodles are tender and the contents are heated through.

Tips & Warnings

• The lasagna will dry out very easily if you do not add the vegetable stock and the marinara sauce to the slow cooker.

References

• "Delicious and Dependable Slow Cooker Recipes"; Mushroom and Artichoke Lasagna; Judith Finlayson;