MushroomArtichokeLasagna < GuthrieFamily

---++ Mushroom and Artichoke Lasagna

*Ingredients*
| 2 Tbsp | butter |
| 1 | onion, finely chopped |
| 1 bag | sliced mushrooms |
| 4 cloves | garlic |
| 3.5 c | artichoke hearts, thawed |
| 3/4 c | wine or vegetable stock |
| 12 | oven-ready lasagna noodles |
| 1 bag | baby spinach leaves |
| 1 carton | ricotta |
| 3 c | shredded Mozzarella |
| 1/2 c | Parmesan |

Melt butter over medium heat.  Cook onion until softened.  Add mushrooms and garlic and cook till the mushrooms begin to release liquid.  Stire in artichokes and wine and bring to boil.   Cook 2 minutes.

Cover bottom of slow cooker with 4 noodles, breaking to fit.  Layer:

   * 1/2 ricotta
   * 1/2  mushroom mixture
   * 1/2 spinach
   * 1/3 cheeses
   * noodles 
   * 1/2 ricotta
   * 1/2  mushroom mixture
   * 1/2 spinach
   * 1/3 cheeses
   * noodles 
   * liquid from pan
   * cheeses

Cook 8 hours on low or 4 hours on high.

-- Main.JMagGuthrie - 11 Oct 2010

This topic: GuthrieFamily > WebHome > Recipes > MushroomArtichokeLasagna
Topic revision: r1 - 2010-10-11 - JMagGuthrie