SLOW COOKER MUSHROOM SPINACH LASAGNA

  

August 3, 2017

SLOW COOKER MUSHROOM SPINACH LASAGNA 5 0 5 0

A vegetarian lasagna recipe made with a mushroom-spinach-tomato sauce layered with uncooked lasagna noodles and cheese in a slow cooker

  • Prep: 20 mins
  • 20 mins

    20 mins

  • Yields: 6

Ingredients

PAM® Original No-Stick Cooking Spray

1 tablespoon olive oil

1 pkg (8 oz each) fresh sliced mushrooms

1 pkg (6 oz each) baby spinach leaves

1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained

2 cups Hunt's® Tomato Sauce

1/2 teaspoon dried Italian seasoning

1/4 teaspoon salt

1 container (8 oz each) part-skim ricotta cheese

1/2 cup grated Parmesan cheese, divided

1/4 teaspoon ground black pepper

6 dry lasagna noodles, uncooked

1-1/2 cups shredded Italian blend or mozzarella cheese, divided

Directions

1Spray inside of 4-quart slow cooker with cooking spray. Heat oil in large skillet over medium-high heat. Add mushrooms; cook 3 minutes, stirring occasionally. Add spinach; cook 3 minutes more or until mushrooms are tender and spinach is wilted, stirring occasionally. Stir in undrained tomatoes, tomato sauce, Italian seasoning and salt. Bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally. Meanwhile, combine ricotta cheese, 1/4 cup Parmesan cheese and pepper in small bowl; set aside.

2Spread 3/4 cup sauce mixture over bottom of slow cooker. Layer 3 lasagna noodles over sauce mixture, breaking noodles to fit. Top with 3/4 cup sauce mixture, ricotta cheese mixture and 1 cup Italian cheese. Top with 3/4 cup sauce mixture and remaining 3 lasagna noodles, breaking to fit. Spoon remaining sauce mixture over noodles.

3Cover; cook on LOW 5 hours or until noodles are tender. Sprinkle with remaining 1/2 cup Italian cheese and remaining 1/4 cup Parmesan cheese. Cover; let stand 5 minutes or until cheese melts.

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