Lasagna with mushrooms and spinach
Description
The recipe won't take much time. Lasagna prepared in a slow cooker is no different from lasagna made in the oven. It includes the same ingredients, the same layers, and requires the same amount of effort. The only difference is the cooking time. Traditionally, lasagna uses a creamy sauce, but it may curdle in a slow cooker, so it's replaced with tomato sauce in this recipe. Serve hot.
Instructions
- 1
Step 1
1. Line the slow cooker with aluminum foil in 6 layers. Shape the edges to form sides, making it easier to remove the lasagna later. Break the lasagna sheets in half. Bring 1.8 liters of water to a boil in a large pot. Add the lasagna and 1 tablespoon of salt. Cook, stirring frequently, until tender. Drain the water and rinse the lasagna under cold water, then lay it out in a single layer on clean kitchen towels and let it dry. Do not use paper towels—they may stick.
- 2
Step 2
2. Finely chop the onion. Slice the mushrooms and mince the garlic. Heat olive oil in a saucepan over medium heat. Add mushrooms, garlic, and ¼ teaspoon salt. Cover with a lid and cook until mushrooms become soft, about 5 minutes.
- 3
Step 3
3. Add the onion and continue frying until the mushrooms become dry and darken, for 5 to 10 minutes. Mix in the spinach, cover with a lid, and cook for about 2 minutes. Stir in the tomato puree and ½ teaspoon of salt.
- 4
Step 4
4. In a bowl, mix ricotta, 1 cup grated Parmesan, chopped basil, egg, ½ teaspoon salt, and ½ teaspoon pepper together. Spread ½ cup of mushroom sauce in the slow cooker. Place 4 lasagna sheets and spread 9 tablespoons of the cheese mixture over them. Sprinkle with 1 cup of grated mozzarella cheese. Then add 1 cup of mushroom sauce. Repeat the layers of lasagna, cheese mixture, mozzarella cheese, and mushroom sauce twice. For the top layer, place the remaining 4 lasagna sheets, then spread the remaining mushroom sauce on top, and sprinkle with the remaining mozzarella and Parmesan cheeses.
- 5
Step 5
5. Cover with a lid and cook the lasagna for about 4 hours on low heat. Let it cool for 20 minutes, then slice and serve.