Crock Pot Spinach and Mushroom Lasagna

Crock Pot Spinach and Mushroom Lasagna
  I got this from a great yahoo group: Vegetarian_group

This vegetarian lasagna is assembled and cooked in the crock pot--a
perfect solution for people on the go.

1 10 oz frozen box of spinach, thawed and squeezed dry
1 tablespoon olive oil
1 clove garlic
1 small onion
1 8 oz fresh mushroom
2 tablespoon dry red wine
1/2 teaspoon salt
1 8 oz tomato sauce
1 6 oz tomato paste
2 cups spaghetti sauce
12 lasagna noodles, uncooked
1 egg, slightly beaten
1 15 oz ricotta cheese
1/2 cup grated Parmesan cheese
Milk
2 tablespoons parsley flakes
1 dash fresh ground black pepper
2 1/2 cups mozzarella cheese, shredded

Heat olive oil in a medium skillet. Add garlic, mushroom, onion, salt
and wine let simmer for about 10 minutes or until mushrooms and onion
are tender. Next, add tomato paste, tomato sauce, and spaghetti sauce
cooking at least 10 minutes. Meanwhile, mix egg, spinach, ricotta
cheese, Parmesan cheese, parsley, and pepper. Add enough milk to make
ricotta cheese mixture creamy. I add 3 to 4 tbsp milk, (it depends on
whether you like it creamy). Spread a layer of spaghetti sauce over
the bottom of a 4 to 6 qt crock pot. Layer 4 noodles, broken into
pieces to fit, then add a layer of spaghetti sauce mixture followed
by a layer of ricotta cheese mixture, sprinkling half of mozzarella
cheese over ricotta cheese mixture. Repeat layers. Cover and cook on
low setting 4 to 7 hours.

Number of servings: 6