- 8
Ingredients
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 pound mushrooms, stems removed and sliced
- 4 cloves garlic, minced
- 3 1/2 cups quartered artichoke hearts, packed in water, drained, or thawed if frozen
- 3/4 cup dry white wine or vegetable stock
- 12 oven-ready lasagna noodles
- 2 1/2 cups ricotta cheese
- 2 cups baby spinach
- 2 1/2 cups shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Preparation
Step 1
Grease large (minimum 5 quart) oval slow cooker.
In a skillet, melt butter over medium heat. Add onion and cook until softened. Add mushrooms and garlic and cook, stirring, just until mushrooms begin to release their liquid. Stir in artichokes and wine and bring to a boil. Cook, stirring, for 1 or 2 minutes, until liquid reduces slightly. Set aside.
Cover bottom of slow cooker stoneware with 4 noodles, breaking to fit where necessary. Spread with half of the ricotta, half of the mushroom mixture, half of the spinach, one-third each of the mozzarella and Parmesan. Repeat. Arrange final layer of noodles over cheeses. Pour any liquid remaining from mushroom mixture over noodles, and sprinkle with remaining Parmesan and mozzarella. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until hot and bubbling.
Nutrition Information:
Per serving
443 calories
18 grams fat (10 grams saturated, 36 percent fat calories)
28 grams protein
40 grams carbohydrates
55 milligrams cholesterol
7 grams dietary fiber
472 milligrams sodium