Lasagna with spinach and mushrooms in slow cooker

Despite the fact that Italian lasagna is traditionally baked in oven, no less tasty option can be prepared in slow cooker. And most importantly, everything is very simple. Prepare the filling in in this case, the lasagna will be vegetarian from cheese, herbs and mushrooms, and lay everything in layers in a slow cooker: tomato sauce, lasagna, a mixture of ricotta, spinach and mushrooms, again the sauce and the mixture mozzarella with parmesan. After 4 hours you will be waiting a delicious dish filled with rich aromas and taste mushrooms, tomatoes, herbs and three types of cheese. Share with friends: Time: 4 hour. 35 minutes Difficulty: easy Servings: 6 – 8 Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

12-18 sheets of lasagna (for pre-cooking)
2 packs of 425 gr. low fat ricotta
300 gr frozen spinach, thaw and squeeze water
240 gr. mushrooms, chopped
2 tbsp. l chopped fresh parsley or basil
700 gr semi-skimmed mozzarella grated (about 6 Art.)
0.5 tbsp. grated parmesan cheese (approx. 30 gr.)
1 can (900 gr.) Of marinara sauce

Recipes with similar ingredients: lasagna paste, champignon mushrooms, spinach, marinara sauce, ricotta cheese, mozzarella cheese, parmesan cheese, parsley, basil

Recipe preparation:

In a large bowl, combine ricotta, spinach, mushrooms, parsley, 0.5 tsp salt and a little black pepper. In a medium bowl mix mozzarella and parmesan.
In a slow cooker with a volume of 6 liters. put a thin layer of about 0.5 Art. marinara sauce. Cover with a single layer of raw lasagna sheets (4-6 pcs.), breaking them as necessary. Climb half of the ricotta mixture. Add about a third on top remaining sauce, then sprinkle with a third part of the mixture from mozzarella. Repeat layers (lasagna, ricotta, sauce, mozzarella). Put the remaining lasagna on top, then the remaining sauce and mixture from mozzarella.
Close and cook at a minimum temperature of 4 hours. Then open and let rest 15 minutes so that all the liquid soaked up.