Spinach and mushrooms are layered into this rich and cheesy vegetarian crockpot lasagna that slowly cooks into perfectly sliceable layers.
I use a 6-quart slow cooker, and this size creates nice thick layers of lasagna.
Ingredient Notes:
*You’ll need to buy two 24-ounce jars of pasta/marinara sauce to get 4 cups of sauce, but you’ll only use about half of the second jar.
**Mixing creme fraiche with ricotta makes the ricotta layer richer, smoother and creamier. You don’t have to add a full 8 ounces of creme fraiche, which is delicious, but makes the lasagna very rich.
Cooking Notes: The "low" and "high" settings on slow cookers tend to vary in how much heat they put out, which is why most slow cooker recipes give an approximate, not an exact, cooking time. My Hamilton Beach crockpot is 10 years old and the "low" setting gets quite hot - I rarely use the "high" setting. In my crockpot, 3 hours on low is plenty of time to cook the noodles. However, all slow cookers are different. If your crockpot doesn't get as hot and the noodles aren’t tender after 3 hours, you'll need to extend the cooking time to 4 hours.
This recipe is made in a 6-quart slow cooker.
Find it online: https://www.kitchenskip.com/crockpot-lasagna-vegetarian/