Print
Easy and Delicious Spinach Lasagna with sausage and mushrooms recipe- Great Crock pot Idea!

Crockpot Spinach Lasagna With Sausage and Mushrooms | Slow Cooker Meals

Course Main Course
Cuisine American, Italian
Keyword Crockpot Spinach Lasagna With Sausage and Mushrooms, lasagna

Ingredients

  • 4 cups fresh spinach
  • 1 lb ground sausage browned (I use Jimmy Dean)
  • 2 cups sliced portobello mushrooms
  • 4 oz shredded part-skim mozzarella cheese
  • 4 oz any shredded Italian cheese blend
  • 1 15-ounce carton ricotta cheese
  • 1 large egg lightly beaten
  • 3/4 cup grated fresh Parmesan cheese divided
  • 1 1/2 25.5-ounce bottles tomato-basil pasta sauce
  • 1 8 oz package pre-cooked lasagna noodles (12 noodles)

Instructions

  1. Brown the sausage and mushrooms in a large skillet over medium high heat and set aside on a paper towel lined plate to drain.
  2. Using the same hot skillet, add the spinach and cook down for 3-4 minutes or until wilted.
  3. Add the spinach to the sausage plate and pat firmly with more paper towels to release extra moisture.
  4. Combine the sausage, spinach and mushrooms in a medium bowl and set aside.
  5. Combine the mozzarella, Italian cheese, ricotta, and beaten egg in a medium bowl, stirring well to combine.
  6. Stir in 1/4 cup grated Parmesan to the cheese mixture, and set aside.
  7. Turn the slow cooker on HIGH.
  8. Spray the slow cooker with cooking spray and spread 1 cup of the tomato sauce in the bottom.
  9. Arrange 3 noodles in a criss cross fashion over pasta sauce mixture (this is easier with an oval slow cooker but I made it work)
  10. Top with 1 cup of the cheese mixture – spread with a spoon – followed by 1 cup of the spinach mixture.
  11. Repeat the layers, ending with spinach mixture.
  12. Arrange 3 noodles over spinach mixture and top with the remaining 1 cup cheese mixture and 1 cup pasta sauce.
  13. Place remaining 3 noodles on top.
  14. Spread the remaining pasta sauce over noodles.
  15. Sprinkle with the remaining 1/2 cup of Parmesan cheese.
  16. Cover and cook on HIGH 5 hours or until done.