Slow Cooker Mushroom Spinach Lasagna Recipe

🧂 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 Kraft® Grated Parmesan Cheese

  divided
• 1/4 teaspoon ground black pepper
• 6 dry lasagna noodles

  uncooked
• 1-1/2 cups shredded Italian blend cheese

  divided

Instructions

• 1 1. Spray 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.
• 2 2. Spread 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.
• 3 3. Cover; 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.

Nutrition Info