Mushroom, Spinach & Artichoke Lasagna

* 2 tbsp smart squeeze (or other fat-free butter replacement)
* 1 onion, finely chopped
* 8 oz. mushrooms, sliced (baby bellas are great, but white button are fine)
* 4 cloves, minced
* 2 x 8.5 ounce (drained) cans quartered artichoke hearts
* 3/4 cup dry white wine
* 6 oven ready (no boil) lasagna noodles
* 1.75 cups fat free ricotta cheese
* 2 cups baby spinach
* 1.25 cups shredded mozzarella cheese
* 1/2 cup grated parmesan cheese

* In a skillet, melt butter over medium heat. Add onion and cook until softened. Add mushrooms and garlic and cook until the mushrooms begin to release their liquid. Stir in artichokes and wine and bring to a boil. Cook, stirring, for 1-2 minutes until liquid reduces slightly. Set mixture aside.
* Cover bottom of crockpot with two noodle, breaking to fit where necessary. Spread half of the ricotta cheese over the noodles, top that with half of the mushroom/artichoke mixture and half of the spinach. Cover with 1/3 of the mozzarella and 1/3 of the parmesan cheese.
* Repeat above step/layers. Reserve the liquid from the mushroom/artichoke mixture.
* Arrange final layer of noodles over cheeses and pour the remaining liquid from the mushroom/artichoke mixture over the top layer of noodles. Sprinkle with the remaining mozzarella and parmesan.
* Cover and cook on low for about 4-6 hours or on High for 2-3 hours, until hot and bubbling.

Number of Servings: 4

Recipe submitted by SparkPeople user KNDJP21.