Crockpot Mushroom Spinach Lasagna

Post date: Sep 10, 2014 10:54:32 PM

Ingredients

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 Kraft® Grated Parmesan Cheese, divided

1/4 teaspoon ground black pepper

6 dry lasagna noodles, uncooked

1-1/2 cups shredded Italian blend cheese, divided

Directions

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

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.

Cited from: http://www.hunts.com/recipes-Slow-Cooker-Mushroom-Spinach-Lasagna-7260