SLOWCOOKER MUSHROOM LASAGNA
MAKES 6 SERVINGS.
Two 15 oz containers ricotta cheese
10 oz pkg frozen chopped spinach, squeezed dry
8 oz mushrooms, sliced
2 tbs chopped basil
Salt and Pepper
1 1/2 pounds mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
32 oz jar marinara sauce
12 lasagna noodles
Stir ricotta, spinach, mushrooms, basil, salt and pepper in a bowl. In a bowl, combine mozzarella and Parmesan. Spread 1/2 cup marinara sauce in a slowcooker. Cover with a layer of noodles. Spread half the ricotta mixture over noodles. *TOP with one third the remaining sauce, then sprinkle with one third the mozzarella mixture. Repeat layers. Top with remaining noodles, remaining sauce and mozzarella mixture. Cook on low 4 hours, let rest 15 min. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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