Pesto Lasagna with Spinach and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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No-boil lasagna noodles are perfect for this recipe, as they absorb all the juices that accumulate in the crockpot. Use 2 (10-ounce) packages of frozen chopped spinach in place of fresh, if you prefer. Also, any mushroom will work. Ingredients:
4 cups torn spinach |
2 cups sliced cremini mushrooms |
1/2 cup commercial pesto |
3/4 cup (3 ounces) shredded part-skim mozzarella cheese |
3/4 cup (3 ounces) shredded provolone cheese |
1 (15-ounce) carton fat-free ricotta cheese |
1 large egg, lightly beaten |
3/4 cup (3 ounces) grated fresh parmesan cheese, divided |
1 (25.5-ounce) bottle fat-free tomato-basil pasta sauce |
1 (8-ounce) can tomato sauce |
cooking spray |
1 (8-ounce) package precooked lasagna noodles (12 noodles) |
Directions:
1. Arrange the spinach in a vegetable steamer; steam, covered, 3 minutes or until spinach wilts. Drain, squeeze dry, and coarsely chop. Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside.
2. Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine. Stir in 1/4 cup Parmesan, and set aside. Combine the pasta sauce and the tomato sauce in a medium bowl.
3. Spread 1 cup pasta sauce mixture in the bottom of a 6-quart oval electric slow cooker coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat the layers, ending with spinach mixture. Arrange 3 noodles over spinach mixture; top with remaining 1 cup cheese mixture and 1 cup pasta sauce mixture. Place remaining 3 noodles over sauce mixture; spread remaining sauce mixture over noodles. Sprinkle with the remaining 1/2 cup Parmesan. Cover with lid; cook on LOW 5 hours or until done.
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