Crock Pot Spinach and Mushroom Lasagna

This vegetarian lasagna is assembled and cooked in the crock pot--a perfect solution for people on the go.

Crock Pot Spinach and Mushroom Lasagna

1× 10 oz	Frozen Box of Spinach, thawed and squeezed dry
1 Tbsp	Olive Oil
1 clove	Garlic
1	Small Onion
1× 8 oz	Fresh Mushroom
2 Tbsp	Dry Red Wine
½ tsp	Salt
1× 8 oz	Tomato Sauce
1× 6 oz	Tomato Paste
2 cups	Spaghetti Sauce
12	Lasagna Noodles, uncooked
1	Egg, slightly beaten
1× 15 oz	Ricotta Cheese
½ cup	Grated Parmesan Cheese
	Milk
2 Tbsp	Parsley Flakes
1 dash	Fresh Ground Black Pepper
2½ cups	Mozzarella Cheese, shredded 1.  Heat olive oil in a medium skillet. 2.  Add garlic, mushroom, onion, salt and wine let simmer for about 10 minutes or until mushrooms and onion are tender. Next, add tomato paste, tomato sauce, and spaghetti sauce cooking at least 10 minutes. Meanwhile, mix egg, spinach, ricotta cheese, Parmesan cheese, parsley, and pepper. Add enough milk to make ricotta cheese mixture creamy. I add 3 to 4 tbsp milk, (it depends on whether you like it creamy). 3.  Spread a layer of spaghetti sauce over the bottom of a 4 to 6 qt crock pot. 4.  Layer 4 noodles, broken into pieces to fit, then add a layer of spaghetti sauce mixture followed by a layer of ricotta cheese mixture, sprinkling half of mozzarella cheese over ricotta cheese mixture. Repeat layers. Cover and cook on low setting 4 to 7 hours.

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