SLOW-COOKER RED PEPPER-SPINACH LASAGNA

Slow-Cooker Red Pepper-Spinach Lasagna image

Looking for a stress-free Italian entrée? Layered in a slow cooker, this meatless lasagna couldn't be simpler to prepare.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 5h30m

Yield 6

Number Of Ingredients 9

Previous Next

Ingredients

1 jar (26 to 28 oz) tomato pasta sauce
2 red bell peppers, chopped
1 medium onion, chopped (1/2 cup)
2 boxes (9 oz each) frozen chopped spinach, thawed, squeezed to drain
1 can (8 oz) Muir Glen™ organic tomato sauce
9 uncooked lasagna noodles
1 jar (16 oz) Alfredo pasta sauce
15 slices (1 oz each) provolone cheese
1/4 cup grated Parmesan cheese

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of slow cooker.
In large bowl, mix bell peppers, onion and spinach; stir in remaining tomato pasta sauce and the tomato sauce.
Layer 3 lasagna noodles, broken into pieces to fit, over sauce in slow cooker. Top with one-third of the Alfredo sauce (about 1/2 cup), spreading to cover noodles completely. Top with 5 of the cheese slices, overlapping if necessary. Top with one-third of the vegetable mixture (about 2 cups), spreading evenly. Repeat layers twice. Sprinkle Parmesan cheese over top.
Cover; cook on Low heat setting 5 to 6 hours.

Nutrition Facts : Calories 630, Carbohydrate 48 g, Cholesterol 95 mg, Fat 5 1/2, Fiber 5 g, Protein 26 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1460 mg, Sugar 15 g, TransFat 1 g