Pesto Lasagna W/ Spinach And Mushrooms Recipe

Name: Pesto Lasagna W/ Spinach And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups torn spinach; 2 cups sliced cremini mushrooms; 1/2 cup commercial pesto; 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) bottle fat-free tomato-basil pasta sauce; 1 (8-ounce) can tomato sauce; Cooking spray; 1 (8-ounce) package precooked lasagna noodles (12 noodles)

Servings: persons

4 cups torn spinach
2 cups sliced cremini mushrooms
1/2 cup commercial pesto
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) bottle fat-free tomato-basil pasta sauce
1 (8-ounce) can tomato sauce
Cooking spray
1 (8-ounce) package precooked lasagna noodles (12 noodles)

1
Arrange the spinach in a vegetable steamer; steam, covered, 3 minutes or until spinach wilts. Drain, squeeze dry, 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. Combine the pasta sauce and the tomato sauce in a medium bowl.
3
Spread 1 cup pasta sauce mixture in the bottom of a 6-quart oval electric slow cooker coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with 1 cup cheese mixture and 1 cup spinach mixture. 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. 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.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups torn spinach, 2 cups sliced cremini mushrooms, 1/2 cup commercial pesto, 3/4 cup (3 ounces) shredded part-skim mozzarella cheese, and more.

Yes, Pesto Lasagna W/ Spinach And Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pesto Lasagna W/ Spinach And Mushrooms

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