CROCKPOT PESTO LASAGNA WITH SPINACH AND MUSHROOMS

CROCKPOT PESTO LASAGNA WITH SPINACH AND MUSHROOMS image

Yield 8 servings

Number Of Ingredients 12

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4 cups torn spinach (2 (10-ounce) packages of frozen chopped spinach can be substituted)
2 cups sliced cremini mushrooms (or other similar)
1/2 cup pesto
3/4 cup (3 ounces) shredded low-fat 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 into 1/4 cup and 1/2 cup
1 (25.5 ounce) bottle fat-free tomato-basil pasta sauce
1 (8 ounce) can of tomato sauce
Cooking spray
1 (8-ounce) package no-cook (or precooked) lasagna noodles (12 noodles)

Steps:

Steam fresh spinach 3 minutes or until spinach wilts. Drain spinach, squeeze dry, and coarsely chop (only fresh needs chopping) Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine, set aside Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine, stir in 1/4 cup of parmesan, set aside Combine pasta sauce and tomato sauce in a medium bowl Spread 1 cup pasta sauce mixture in bottom of 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 (use all remaining spinach mixture on this layer) Arrange 3 noodles over spinach mixture Top with remaining one cup cheese mixture Top with one cup pasta sauce mixture Place remaining 3 noodles over sauce mixture Spread remaining sauce mixture over noodles Sprinkle with 1/2 cup parmesan Cook on low 5 hours