• B97d963b835a431f2447b628c5dbee21

Pesto Lasagna With Spinach And Mushrooms

Best lasagna ever!

Prep
Cook
Serves 8people
Ingredients
4
cups torn spinach
2
cups sliced cremini mushrooms
1/2
cup commercial pesto
3/4
cup ( 3 oz. ) shredded part-skim mozzarella cheese
3/4
cup ( 3 oz. ) shredded provolone cheese
1
( 15 oz. ) carton fat-free ricotta cheese
1
large egg, lightly beaten
3/4
cup ( 3 oz.) grated fresh parmesan cheese, divided
1
( 25.5 0z. ) bottle fat-free tomato-basil pasta sauce
1
( 8 oz. ) can tomato sauce
cooking spray
1
( 8 oz. ) package precooked lasagna noodles ( 12 noodles )
Directions
1.
Arrange the spinach in a vegetable steamer; steam, covered, 3 minutes or until spinach wilts. Drain, squeeze dry, and coarsely cup. Combine spinach, mushrooms, and pesto in a medium bowl, string to combine; set aside.
2.
Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine. Stir in 1/4 c. parmesan, and set aside. Combine the pasta sauce and the tomato sauce in a medium bowl.
3.
Spread 1 c. pasta sauce mixture into the bottom of a 6-quart oval electric slow cooker coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with 1 c. cheese mixture and 1 c. spinach mixture. Repeat the layers, ending with spinach mixture. Arrange 3 noodles over spinach mixture; top with with remaining 1 c. cheese mixture and 1 c. pasta sauce mixture. Place remaining 3 noodles over sauce mixture; spread remaining sauce mixture over noodles. Sprinkle with remaining 1/2 c. parmesan. Cover with lid; cook on LOW for 5 hours or until done

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