slow cooker mushroom spinach lasagna

Ingredients

• Servings: 6
• 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 hunt’s® 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

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs 15 mins

Ready Time: 5 hrs 35 mins


• spray inside of 4-quart slow cooker with cooking spray. heat oil in large skillet over medium-high heat. add mushrooms; cook 3 minutes, stirring occasionally. add spinach; cook 3 minutes more or until mushrooms are tender and spinach is wilted, stirring occasionally. stir in undrained tomatoes, tomato sauce, italian seasoning and salt. bring to a boil. reduce heat and simmer 3 minutes, stirring occasionally. meanwhile, combine ricotta cheese, 1/4 cup parmesan cheese and pepper in small bowl; set aside.
• spread 3/4 cup sauce mixture over bottom of slow cooker. layer 3 lasagna noodles over sauce mixture, breaking noodles to fit. top with 3/4 cup sauce mixture, ricotta cheese mixture and 1 cup italian cheese. top with 3/4 cup sauce mixture and remaining 3 lasagna noodles, breaking to fit. spoon remaining sauce mixture over noodles.
• cover; cook on low 5 hours or until noodles are tender. sprinkle with remaining 1/2 cup italian cheese and remaining 1/4 cup parmesan cheese. cover; let stand 5 minutes or until cheese melts.