Slow-Cooker Vegetable And Pumpkin Lasagna
This delicious slow-cooker lasagna is filled with layers of savory pumpkin Parmesan pasta sauce, sautéed spinach, caramelized onions, and earthy cremini mushrooms. The rich flavors meld together as the lasagna cooks low and slow, creating a comforting and satisfying dish perfect for a family meal or gathering with friends.
— Constant Cookbook
Ingredients
- 2 jars (each 24 oz.) pumpkin Parmesan pasta sauce
- 2 cups water
- 4 Tbs. olive oil
- 1 lb. spinach
- 2 small yellow onions, thinly sliced
- 2 lb. cremini mushrooms, quartered
- Kosher salt and freshly ground pepper, to taste
- 15 ruffle-edged lasagna noodles (not no-boil noodles)
- 2 cups béchamel sauce (see related recipe at left)
- 1 1/4 lb. mozzarella cheese, grated
- 1 oz. Parmigiano-Reggiano cheese, finely grated
Instructions
- In a bowl, whisk together the pasta sauce and water. Set aside.
- In the stovetop-safe insert of a slow cooker over medium heat, warm 1 Tbs. of the olive oil. Add the spinach, cover with the lid and cook, stirring occasionally, until the spinach is wilted, 3 to 4 minutes. Transfer the spinach to a colander and press out the moisture.
- Wipe out the insert with paper towels. Set the insert over medium heat and warm 1 Tbs. of the olive oil. Add the onions and cook, stirring occasionally, until browned and tender, about 15 minutes. Transfer to a bowl. Add 1 Tbs. of the olive oil to the insert, increase the heat to medium-high and add half of the mushrooms. Cook, stirring occasionally, until browned, 8 to 10 minutes. Add the mushrooms to the bowl with the onions. Repeat with the remaining 1 Tbs. olive oil and mushrooms. Add the spinach to the same bowl and stir well. Season with salt and pepper.
- Wipe out the insert. Spread a thin layer of the pumpkin sauce on the bottom of the insert. Cover the sauce with a single layer of uncooked lasagna noodles (about 3), breaking them as needed to fit. Top with about 1 1/2 cups pumpkin sauce, 1/2 cup béchamel and one-fourth of the vegetable mixture. Sprinkle with about 1 cup mozzarella. Repeat the layering 3 more times, starting with the noodles. Top with the remaining noodles, pumpkin sauce, mozzarella and Parmigiano-Reggiano.
- Transfer the insert to the slow-cooker base. Cover and cook on low according to the manufacturer’s instructions until the noodles are tender and cooked through, about 4 hours. Let the lasagna rest for 20 minutes before serving. Serves 12.
- Williams-Sonoma Kitchen.
Comments
No comments found.