Crock pot Lasagna

My husband loves to cook crock pot dishes when he works from home. This recipe is originally made in the oven, but can easily be made in a crock pot. Below I've altered the recipe for a crock pot, but will include the original baking directions.

Crock Pot Artichoke Mushroom Lasagna
Inspired from a recipe in Taste of Home magazine

1 lbs sliced baby portobello mushrooms
2 Tbs butter plus 1/4 cup, cubed
3 garlic cloves, minced
2 cans (14oz each) water-packed artichoke  hearts - rinsed, drained, and chopped
2 cups white wine - chardonnay suggested
1/4 tsp salt
1/4 tsp pepper
1/4 cup all-purpose flour
3 1/2 cup 2% milk
2 1/2 cup shredded parm cheese - we used regular grated parm 
9 no-cook lasagna noodles - we used regular uncooked noodles
16oz shredded mozzarella
  • Saute mushrooms in 2Tbs butter until tender
  • Add garlic and cook for 1 min
  • Add artichokes, 1 cup wine, salt, and pepper
  • Cook over medium heat, until liquid is evaporated
  • In a separate large saucepan, melt remaining butter over medium heat
  • Stir in flour until smooth
  • Gradually add milk - bring to boil
  • Cook and stir for 1 min, or until thickened
  • Stir in parm and wine - cook until combined
  • Grease the sides and bottom of the crock pot (or a 13x9 baking dish)
  • Spread 1 cup of sauce on the bottom
  • Layer noodles (about 3 noodles broken into pieces to fit in the crock) with 1 2/3 cup sauce, 1 cup mozzarella, and 1 1/3 cup artichoke mixture
  • Repeat layers two more times
  • Cover the crock pot and cook on high for 45 min (or set oven to 350, cover dish, and bake for 45 min)
  • Sprinkle remaining mozzarella cheese
  • Lower crock pot to low heat and cook for 15-20 min (or uncover dish)
  • Cook until cheese is melted
  • Stand for 15 min before serving
Honestly, I didn't have high hopes for this dish, but it was so good! Not one flavor stood out, everything just worked well together. It was even great as leftovers. I just added a little hot sauce ;-)

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