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: PAM Original No-Stick Cooking Spray; 1 tablespoon olive oil; 1 (8 ounce) package fresh sliced mushrooms; 1 (6 ounce) package baby spinach leaves; 1 (14.5 ounce) can Hunts Diced Tomatoes with Basil, Garlic and Oregano, undrained; 2 cups Hunt's Tomato Sauce; 1/2 teaspoon dried Italian seasoning; 1/4 teaspoon salt; 1 (8 ounce) container part-skim ricotta cheese; 1/2 cup Kraft Grated Parmesan Cheese, divided; 1/4 teaspoon ground black pepper; 6 dry lasagna noodles, uncooked; 1 1/2 cups shredded Italian cheese blend, divided

Servings: persons

PAM Original No-Stick Cooking Spray
1 tablespoon olive oil
1 (8 ounce) package fresh sliced mushrooms
1 (6 ounce) package baby spinach leaves
1 (14.5 ounce) can Hunts Diced Tomatoes with Basil, Garlic and Oregano, undrained
2 cups Hunt's Tomato Sauce
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1 (8 ounce) container part-skim ricotta cheese
1/2 cup Kraft Grated Parmesan Cheese, divided
1/4 teaspoon ground black pepper
6 dry lasagna noodles, uncooked
1 1/2 cups shredded Italian cheese blend, divided

1
Spray inside of 4-quart slow cooker with cooking spray.
2
Heat oil in large skillet over medium-high heat.
3
Add mushrooms; cook 3 minutes, stirring occasionally.
4
Add spinach; cook 3 minutes more or until mushrooms are tender and spinach is wilted, stirring occasionally.
5
Stir in undrained tomatoes, tomato sauce, Italian seasoning and salt.
6
Bring to a boil.
7
Reduce heat and simmer 3 minutes, stirring occasionally.
8
Meanwhile, combine ricotta cheese, 1/4 cup Parmesan cheese and pepper in small bowl; set aside.
9
Spread 3/4 cup sauce mixture over bottom of slow cooker.
10
Layer 3 lasagna noodles over sauce mixture, breaking noodles to fit.
11
Top with 3/4 cup sauce mixture, ricotta cheese mixture and 1 cup Italian cheese.
12
Top with 3/4 cup sauce mixture and remaining 3 lasagna noodles, breaking to fit.
13
Spoon remaining sauce mixture over noodles.
14
Cover; cook on LOW 5 hours or until noodles are tender.
15
Sprinkle with remaining 1/2 cup Italian cheese and remaining 1/4 cup Parmesan cheese.
16
Cover; let stand 5 minutes or until cheese melts.

895

kcal

Calories

Fat

120

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 13 ingredients. The key ingredients include: PAM Original No-Stick Cooking Spray, 1 tablespoon olive oil, 1 (8 ounce) package fresh sliced mushrooms, 1 (6 ounce) package baby spinach leaves, 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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