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Easy Crock Pot Lasagna // On My Mind Monday


Easy Crockpot Lasagna // On My Mind Monday

Happy Monday, world!! I hope you don’t mind if I keep this post brief. I am currently sitting in the morning sun, slowly sipping my coffee, and making small talk with my Mom. My mom is in town this week visiting and I am so excited that she is here with me! You see, my Dad’s job with GE was transferred and they had to move back east a few years ago. I value time spent with my family so much and I am so grateful to have my mom here with us this week.
Crockpot recipes have quickly become some of my favorites. For dinner last night I prepped Spinach & Mushroom Lasagna in our crockpot before my hockey game. I love their ease and the ability to cook something with limited dishes to clean and I love having the leftovers for the next day.
Not only is this lasagna easy and super tasty, you can also change it up it so many different ways—I have provided a few ideas below, but I would love to hear what you come up with!
Spinach & Mushroom Crock Pot Lasagna
  • 1 tsp olive oil
  • 1 onion, diced
  • 16 oz. sliced mushrooms
  • 2 cloves garlic, minced
  • 2 cup fresh spinach, chopped
  • 1 (24 oz.) jar pasta sauce
  • 1/2 cup water
  • 1 (15 oz.) container ricotta cheese
  • 1 egg
  • 1/8 cup shredded part-skim mozzarella
  • 1/4 cup shredded Parmesan cheese
  • 1 tsp dried parsley
  • 1 tsp Italian seasoning
  • 3-4 oz.  lasagna noodles
Heat oil in a very large skillet over medium heat. Add onions, mushrooms & garlic and sauté. Add spinach. Turn off heat.
Add in tomato sauce. Simmer for 5 minutes, stirring occasionally.
In a small bowl; mix together ricotta, egg, Parmesan, parsley, and Italian seasoning. Set aside.
Spray a slow-cooker base with non-stick spray. Spoon about 1/3 of the veggie-sauce mixture into slow-cooker.
Top with 2 lasagna noodles {you may have to break them a little to get them to fit}. Spoon 1/2 ricotta mixture on top of lasagna noodles.
Put 1/3 of veggie-sauce mixture over ricotta.
Keep layering with the veggie mixture, noodles, and ricotta mixture.
Top with mozzarella.
Cover and cook on Low for 3-4 hours until lasagna noodles are tender.
** You can add meat if you desire. In the past we have tried other vegetables; such as kale, butternut squash, and black beans.
crockpot lasagna

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