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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Slow-Cooker Mushroom-Spinach Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions