Slow Cooker Mushroom Spinach Lasagna
Minutes Prep time: 20
Minutes Total time: 320
Servings: 6
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 320
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 tablespoon olive oil
1 pkg (8 oz each) fresh sliced mushrooms
1 pkg (6 oz each) baby spinach leaves
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
2 cups Hunt's® Tomato Sauce
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1 container (8 oz each) part-skim ricotta cheese
1/2 cup grated Parmesan cheese, divided
1/4 teaspoon ground black pepper
6 dry lasagna noodles, uncooked
1-1/2 cups shredded Italian blend or mozzarella cheese, divided
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 388 mg | 39% |
Carbohydrate | 33 g | 11% |
Cholesterol | 36 mg | 12% |
Total Fat | 13 g | 20% |
Iron | 3 mg | 14% |
Calories | 327 kcal | 16% |
Sodium | 1233 mg | 51% |
Protein | 18 g | 35% |
Saturated Fat | 6 g | 31% |
Sugars | 8 g | 1% |
Vitamin C | 21 mg | 35% |
Spray inside of 4-quart slow cooker with cooking spray. Heat oil in 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.
Spread 3/4 cup sauce mixture over bottom of slow cooker. Layer 3 lasagna 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 cup sauce mixture and remaining 3 lasagna noodles, breaking to fit. Spoon remaining sauce mixture over noodles.
Cover; cook on LOW 5 hours or until noodles are tender. Sprinkle with remaining 1/2 cup Italian cheese and remaining 1/4 cup Parmesan cheese. Cover; let stand 5 minutes or until cheese melts.
Slow Cooker Mushroom Spinach Lasagna