Pesto Lasagna with Spinach and Mushrooms

No-boil lasagna noodles are perfect for this recipe, as they absorb all the juices that accumulate in the crockpot. Use 2 (10-ounce) packages of frozen chopped spinach in place of fresh, if you prefer. Also, any mushroom will work.

Yield: 8 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)

Preparation

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.

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.

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.

Nutritional Information

Calories:

398 (41% from fat)

Fat:

18.2g (sat 7.8g,mono 6.6g,poly 2.3g)

Protein:

22.2g

Carbohydrate:

38.5g

Fiber:

2g

Cholesterol:

56mg

Iron:

2.8mg

Sodium:

1036mg

Calcium:

407mg