Best Crockpot Pesto Lasagna With Spinach And Mushrooms Recipes

PESTO LASAGNA

Pesto Lasagna image

Scrumptious lasagna with basil pesto, spinach and plenty of bubbly cheese.

Provided by JAMON0126

Categories World Cuisine Recipes European Italian

Time 1h30m

Yield 8

Number Of Ingredients 13

Ingredients

1 (16 ounce) package lasagna noodles
2 tablespoons olive oil
1 small onion, chopped
1 (16 ounce) package frozen chopped spinach, thawed
7 ounces basil pesto
30 ounces ricotta cheese
1 egg
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
2 cups mozzarella cheese, shredded
9 ounces Alfredo-style pasta sauce
¼ cup grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
In large skillet over medium heat, saute onion in the olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto. In a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top. Spread the Alfredo sauce over the top and sprinkle with parmesan.
Cover with foil and bake in a preheated oven for 45 to 55 minutes.

Nutrition Facts : Calories 711.7 calories, Carbohydrate 53.7 g, Cholesterol 97.6 mg, Fat 40.4 g, Fiber 4.4 g, Protein 36.6 g, SaturatedFat 16.3 g, Sodium 1071.3 mg, Sugar 4.4 g

SLOW COOKER PESTO LASAGNA WITH SPINACH AND MUSHROOMS RECIPE - (4.3/5)

Slow Cooker Pesto Lasagna with Spinach and Mushrooms Recipe - (4.3/5) image

Provided by ForkAndTheCork

Number Of Ingredients 12

Ingredients

4 Cups torn spinach
2 Cups cremini mushrooms, sliced
1/2 Cup prepared pesto (I like costo's brand)
3/4 Cup shredded mozzarella cheese
3/4 Cup shredded provolone cheese
1 (15 oz) carton ricotta cheese
1 large egg, lightly beaten
3/4 Cup grated fresh parmesan cheese, divided
1 Jar (25.5 oz) tomato basil pasta sauce
1 (8 oz) can tomato sauce
2 heaping Tablespoons tomato paste
12 lasagna noodles, not cooked.

Steps:

Wilt spinach in a saucepan with a few tablespoons of water. Drain, squeeze dry, and coarsly chop. Combine spinach, mushrooms, and pesto in a medium bowl, set aside. Combine mozzarella, provolone, ricotta, beaten egg, and stir well. Stirl in 1/4 cup parmesan, set aside. Combine pasta sauce, tomato sauce, tomato paste. Spread 1 cup of pasta sauce mixture in the bottom of a slow cooker. Arrange 3 noodle over pasta sauce, top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat with layers, ending with spinach mixture each time, and last layer is just noodles and pasta sauce. Sprinkle with remaining parmesand cover with lid, cook on low for 5 hours or until done. 8 servings.