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 This recipe is originally made in the oven, but can easily be made in a crock pot.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 ;-)