SMART-CHOICE SLOW-COOKER VEGETABLE LASAGNA

Smart-Choice Slow-Cooker Vegetable Lasagna image

Fresh mushrooms, red peppers and spinach are welcome additions to lasagna in this easy slow-cooker dish.

Provided by My Food and Family

Categories Dairy

Time 4h20m

Yield Makes 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 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 container (15 oz.) part-skim ricotta cheese
1 pkg. (8 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 egg
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 pasta sauce.
Mix ricotta, 1-1/2 cups shredded cheese, 2 Tbsp. Parmesan and egg 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 340, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 23 g