Slow-Cooker Mushroom-Spinach Lasagna Recipe

Name: Slow-Cooker Mushroom-Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. oil; 1/2 lb. sliced fresh mushrooms; 1 pkg. (6 oz.) baby spinach leaves; 1 can (14.5 oz.) tomato sauce; 1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano, undrained; 1/2 tsp. Italian seasoning; 1 container (8 oz.) ricotta cheese; 1/2 cup KRAFT Grated Parmesan Cheese, divided; 1/4 tsp. black pepper; 6 lasagna noodles, uncooked; 1-1/2 cups KRAFT Finely Shredded Italian* Five Cheese Blend

Servings: persons

1 Tbsp. oil
1/2 lb. sliced fresh mushrooms
1 pkg. (6 oz.) baby spinach leaves
1 can (14.5 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano, undrained
1/2 tsp. Italian seasoning
1 container (8 oz.) ricotta cheese
1/2 cup KRAFT Grated Parmesan Cheese, divided
1/4 tsp. black pepper
6 lasagna noodles, uncooked
1-1/2 cups KRAFT Finely Shredded Italian* Five Cheese Blend

1
Heat oil in large skillet on medium heat.
2
Add mushrooms; cook and stir 3 min.
3
Add spinach; cook 3 min., stirring occasionally.
4
Stir in tomato sauce, tomatoes and Italian seasoning.
5
Bring to boil; simmer on medium-low heat 3 min.
6
Meanwhile, mix ricotta, 1/4 cup Parmesan and pepper until blended.
7
Spread 3/4 cup tomato sauce mixture onto bottom of slow cooker sprayed with cooking spray; top with 3 noodles, breaking as necessary to fit, and 3/4 cup of the remaining tomato sauce mixture.
8
Cover with ricotta mixture, 1 cup shredded cheese, 3/4 cup tomato sauce mixture and remaining noodles, broken to fit.
9
Top with remaining tomato sauce mixture; cover with lid.
10
Cook on LOW 4 to 6 hours.
11
Sprinkle with remaining cheeses; let stand, covered, 10 min.
12
or until shredded cheese is melted.

848

kcal

Calories

Fat

124

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 11 ingredients. The key ingredients include: 1 Tbsp. oil, 1/2 lb. sliced fresh mushrooms, 1 pkg. (6 oz.) baby spinach leaves, 1 can (14.5 oz.) tomato sauce, and more.

Yes, Slow-Cooker Mushroom-Spinach Lasagna 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.

Slow-Cooker Mushroom-Spinach Lasagna

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