Description
You won’t believe how easy it is to make this creamy, soul-satisfying vegetarian lasagna! With spinach and garlicky mushrooms, it’s a one-dish meal that’s as fitting on a weeknight table as it is at an elegant night in with friends. Instead of fussing with a béchamel sauce, this lasagna uses a simple no-cook white sauce. Be sure to use regular or brown rice lasagna noodles, not no-boil. The lasagna can be assembled in a slow cooker insert and refrigerated overnight before cooking. You’ll need an oval 6- to 7-quart slow cooker for this recipe. Find video instruction for this recipe in Slow Cooker Made Fresh
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January 1, 1970
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Author Placeholder
January 1, 1970
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Omnia contraria, quos etiam insanos esse vultis.
Author Placeholder
January 1, 1970
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Omnia contraria, quos etiam insanos esse vultis.