I love the unusual combination of flavors in this lasagna, which reminds me of a Provençal gratin. In addition to adding flavor and color, the baby spinach is a great time saver as it doesn’t require pre-cooking
- 2 tbsp (25 ml) butter
- 1 onion, finely chopped
- 1 lb (500 g) mushrooms, stems removed and sliced
- 4 cloves garlic, minced
- 3½ cups (875 ml) quartered artichoke hearts, packed in water, drained, or thawed if frozen
- ¾ cup (175 ml) dry white wine or vegetable stock
- 12 oven-ready lasagna noodles
- 2½ cups (625 ml) ricotta cheese
- 2 cups (500 ml) baby spinach
- 2½ cups (625 ml) shredded mozzarella cheese
- ½ cup (125 ml) freshly grated Parmesan cheese
- Large (minimum 5 quart) slow cooked, greased
1. In a skillet, melt butter over medium heat. Add onion and cook until softened. Add mushrooms and garlic and cook, stirring, just until mushrooms begin to release their liquid. Stir in artichokes and wine and bring to a boil. Cook, stirring, for 1 or 2 minutes, until liquid reduces slightly. Set aside.
2. Cover bottom of slow cooker stoneware with 4 noodles, breaking to fit where necessary. Spread with half of the ricotta, half of the mushroom mixture, half of the spinach, one-third each of the mozzarella and Parmesan. Repeat. Arrange final layer of noodles over cheeses. Pour any liquid remaining from mushroom mixture over noodles (see Notes) and sprinkle with remaining Parmesan and mozzarella. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until hot and bubbling.