Spread about a fourth of the lasagna out of the Crock Pot to serve. here! 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). 1/2 tsp salt. cover the bottom of your Crock Pot. Brown the sausage and mushrooms in a large skillet over medium high heat and set aside on a paper towel lined plate to drain. 1 15-oz container ricotta cheese. Do not forget to do this step --- it's Add the spinach to the sausage plate and pat firmly with more paper towels to release extra moisture Remove lid and stir then cook again Spread the remaining pasta sauce over noodles. Drizzle about 1/4 cup marinara sauce on top and then layer two more Mix well to combine. Remove spinach from Sprinkle with the remaining 1/2 cup of Parmesan cheese. Chicken Chilaquiles Mexican Crockpot Chicken Soup, Easy Crockpot Spinach Lasagna with Sausage and Mushrooms - A Little Claireification, 1 lb ground sausage, browned (I use Jimmy Dean), 4 oz shredded part-skim mozzarella cheese, 3/4 cup grated fresh Parmesan cheese, divided, 1 1/2 (25.5-ounce) bottles tomato-basil pasta sauce. 6 oz spicy sausage, sliced. Top with 1 cup of the cheese mixture – spread with a spoon – followed by 1 cup of the spinach mixture. Place side-by-side at the bottom of the pot. important to get out as much liquid as you can from the spinach so you 1 large jar (26 oz) marinara sauce. Place drained cooked spinach in a top of the final layer and scatter the rest of the mozzerella cheese on don't end up with watery lasagna! If you like, you can break apart Spray the slow cooker with cooking spray and spread 1 cup of the tomato sauce in the bottom. 1 16-oz bag frozen chopped spinach. The Shabby Creek Cottage is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Crockpot Spinach Lasagna With Sausage and Mushrooms, lasagna, 25.5-ounce bottles tomato-basil pasta sauce, 8 oz package pre-cooked lasagna noodles (12 noodles). Spread the remaining pasta sauce over noodles. 1/4 tsp black pepper. Spray the slow cooker with cooking spray and spread 1 cup of the tomato sauce in the bottom. another noodle to fit in the sides. Repeat the layers, ending with spinach mixture. the bowl and wrap tightly in a clean dish cloth or paper towels to Cover and cook on HIGH 5 hours or until done. Cover and cook on HIGH 5 hours or until done. top. Repeat until you have five layers. 1 cup mozzarella cheese. Add the spinach to the sausage plate and pat firmly with more paper towels to release extra moisture. Lay two lasagna noodles flat cheese mixture on top of the noodles. Your email address will not be published. Place lid on the Crock Pot and cook on LOW for 5-6 hours. Add ricotta cheese, 1/2 cup shredded mozzerella squeeze out all the liquid. When ready to serve, cut squares of Using the same hot skillet, add the spinach and cook down for 3-4 minutes or until wilted. Combine the sausage, spinach and mushrooms in a medium bowl and set aside. noodles. large mixing bowl. Using the same hot skillet, add the spinach and cook down for 3-4 minutes or until wilted. Using the same hot skillet, add the spinach and cook down for 3-4 minutes or until wilted.