I was so thrilled with the Crockpot Lasagna I made a few weeks ago that I decided to try a vegetarian version. I am quite pleased with how this creation came out. Delicious, easy and very gourmet-like. I highly recommend this version if you’re not a big meat fan, or just want to take a carnivorous break.
Mushroom and Spinach Lasagna
1/3 cup chopped onion
1 tsp. garlic
1 lb. sliced crimini or portabello mushrooms
1 bag of fresh baby spinach leaves
3 Tbsp. butter
3 Tbsp. flour
3 cups of whole milk
1/4 tsp. nutmeg
Salt and Pepper
1 cup Parmesan cheese
10 (approximately) no-bake lasagna noodles
In a saute pan, heat olive oil around the pan. Add the onions and cook about two minutes. Add the garlic, and then the mushrooms. Cook until the mushrooms are tender and reduced in size. Sprinkle salt and pepper onto the mushroom and onion mix. Add the spinach (a little bit at a time) until all of it has wilted down. At this point, I will sometimes tilt the pan on an angle to drain some of the spinach and mushroom liquid.
Meanwhile, melt the butter in a small saucepan. Add flour and cook for about one minute. Turn the heat up to medium-high and add the milk at once. Bring to a simmer, and let the mixture simmer until it thickens (enough to coat a wooden spoon). Add nutmeg, salt and pepper.
Prepare your crockpot by spraying the inside with non-stick cooking spray. Place approximately one cup of the white mixture on the bottom of the crockpot. Then place a layer of lasagna noodles. You may need to break them in pieces to cover the space. Place half the mushroom mixture over the noodles. Then add another cup of white sauce and 1/2 cup grated Parmesan cheese. Repeat this process until you are left with the top layer, which is noodles, the remaining white sauce and Parmesan cheese.
Cover the crockpot and cook on low for about four hours. Bon Appetit!