This is a print preview of "Pesto Lasagna with Spinach and Mushrooms" recipe.

Pesto Lasagna with Spinach and Mushrooms Recipe
by Teri A

Pesto Lasagna with Spinach and Mushrooms

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!

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 6

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.