SLOW-COOKER VEGETABLE LASAGNA

Slow-Cooker Vegetable Lasagna image

Enjoy easy preparation for this Slow-Cooker Vegetable Lasagna! Relish in the slow-simmered tender noodles in this delicious vegetable lasagna.

Provided by My Food and Family

Categories Pasta

Time 4h20m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 Tbsp. oil
1/2 lb. sliced fresh mushrooms
2 red peppers, coarsely chopped
1 pkg. (6 oz.) baby spinach leaves
1 can (15 oz.) tomato sauce
1 egg, beaten
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
6 whole wheat lasagna noodles, uncooked

Steps:

Heat oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 min. Remove from heat. Add spinach; stir until wilted. Stir in tomato sauce.
Mix egg, ricotta, 1-1/2 cups shredded cheese and 2 Tbsp. Parmesan until blended.
Spoon 1-1/2 cups sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and ricotta mixture. Cover with 2 cups sauce. Top with remaining noodles (broken to fit), ricotta mixture and sauce. Cover with lid.
Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g