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Slow cooker mushroom spinach lasagna
Nb persons: 6
Yield:
Preparation time:
Total time: 5 1/2 hours
Source:
| Ingredients: Pam no stick spray | |
| 1 tbs | olive oil |
| 1 pkg. (8 oz each) | fresh sliced mushrooms |
| 1 pkg. (8oz each) | baby spinach leaves |
| 1 can (14.5 oz) | Hunts diced tomatoes with basil, garlic and oregano, undrIned |
| 2 cups | Hunts tomato sauce |
| 1/2 tsp | dried italian seasoning |
| 1/4 tsp | salt |
| 1 container (8 oz each) | part skim ricotta cheese |
| 1/2 cup | grated Parmesan cheese, divided |
| 1/4 tsp | ground black pepper |
| 6 | dry lasagna noodles, uncooked |
| 1-1/2 cups | shredded italian blend cheese, divided |
1- spray inside of 4 qt. slow cooker with no stick spray. Heat oil in a
large skillet over medium high heat. Add mushrooms; cook 3 minutes, stirring occasionally . Add spinach; cook 3 minutes more or until mushrooms are tender and spinach is wilted, stirring occasionally.
Stir in undrained tomatoes, tomato sauce, italian seasoning, and salt. Bring to a boil. Reduce heat and simmer 3 minutes stirring occasionally .
Meanwhile, combine ricotta cheese, 1/4 cup Parmesan cheese and pepper in small bowl; set aside .
2- spread 3/4 cup sauce mixture over bottom of slow cooker. Layer 3 lasagne noodles over sauce mixture, breaking noodles to fit. Top with 3/4 cup sauce mixture, ricotta cheese mixture and 1 cup italian cheese.
Top with 3/4 sauce mixture and remaining 3 lasagne noodles, breaking to fit. Spoon remaining sauce mixture over noodles.
3- cover; cook on LOW 5 hours or until noodles are tender. Sprinkle with remaining 1/2 cup italian cheese and remaining 1/4 cup parmesean cheese.
Cover; let stand 5 minutes or until cheese melts.
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