Mushroom Spinach Lasagna
Tracy
Would you like some pasta with that cheese?
ingredients
- 1 tub 2% cottage cheese
- 1/4 cup grated parmesan cheese
- 1 egg, lightly beaten
- 1/4 tsp grated nutmeg
- 1/4 tsp each salt and pepper
- 10 oz. (280g) pkg frozen spinach, thawed
- 12 no-cook lasagna noodles
- 1 cup shredded provolone OR mozzarella cheese
- For tomato mushroom sauce:
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 carrot, finely sliced
- 3 cloves garlic, minced
- 4 cups sliced cremini OR white mushrooms
- 2 tsp dried Italian seasoning
- 1/4 tsp each salt and pepper
- 1 pinch hot pepper flakes
- 1 jar (700ml) pasta sauce
directions
- 1
For the tomato mushroom sauce:
- 2
In a large saucepan, heat oil over medium-high heat; sauté onion, carrot, garlic, mushrooms, Italian seasoning, salt, pepper, and hot pepper flakes until liquid is evaporated (about 8 minutes). Add pasta sauce and 1 1/2 cups of water; bring to a boil. Reduce heat to simmer and keep the sauce warm.
- 3
Meanwhile, in a bowl, combine cottage cheese, parmesan cheese, egg, nutmeg, salt and pepper. In a sieve, press excess moisture out of spinach; chop and add cottage cheese to mixture. Stir to combine.
- 4
Pour 1 cup of the tomato sauce into a slow cooker. Arrange 3 of the noodles over sauce, breaking to fit if necessary. Top with half of the cheese mixture. Cover with 3 noodles and half of the remaining cheese mixture. Top with remaining noodles and remaining sauce. Sprinkle with provolone.
- 5
Cover and cook on low until bubbly and pasta is tender, about 3 hours.
Source: Devangi
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