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  • Pesto Lasagna with Spinach and Mushrooms

    1 vote
    Pesto Lasagna with Spinach and Mushrooms
    Prep: 25 min Cook: 5 hours Servings: 6
    by Teri A
    20 recipes
    >
    This is an slow coocker version of lasagna that Ilove. The peso and mushrooms give it a tasy twist onthe traditional dish. Great make a head meal!

    Ingredients

    • 4 cups torn spinach (can use frozen, drained)
    • 2 cups sliced Cremini mushrooms
    • 1/2 cup Pesto organic or freshly made (can use store bought as well)
    • 3/4 cup (3 ounces) shredded part-skim 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
    • 1 (25.5-ounce) jar tomato-basil pasta sauce
    • 1 (8-ounce) can tomato sauce
    • 1 (8-ounce) package precooked lasagna noodles (12 noodles)
    • Cooking spray

    Directions

    1. Drain, squeeze dry, spinach and coarsely chop. Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside.
    2. Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine. Stir in 1/4 cup Parmesan, and set aside.
    3. Combine the tomato and the tomato- basil sauce in a medium bowl.
    4. Coat bottom of slow cooker with cooking spray and spread 1 cup pasta sauce mixture evenly on the bottom . Arrange 3 noodles over pasta sauce mixture; top with 1 cup cheese mixture and 1 cup spinach mixture.
    5. Repeat the layers, ending with spinach mixture. Arrange 3 noodles over spinach mixture; top with remaining 1 cup cheese mixture and 1 cup pasta sauce mixture.
    6. Place remaining 3 noodles over sauce mixture; spread remaining sauce mixture over noodles. Sprinkle with the remaining 1/2 cup Parmesan. Cover with lid; cook on LOW 5 hours or until done.

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