Slow-Cooker Mushroom Spinach Lasagna

Name: Slow-Cooker Mushroom Spinach Lasagna
Ingredients: nonstick cooking spray, such as pam; 1 tablespoon olive oil; 1 8-ounce package fresh sliced mushrooms; 1 6-ounce package baby spinach leaves; 1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, un-drained, such as hunt's; 2 cup tomato sauce, such as hunt's; ½ teaspoon dried italian seasoning; ¼ teaspoon salt; 1 8-ounce container part-skim ricotta cheese; ½ cup grated parmigiano-reggiano; ¼ teaspoon ground black pepper; 6 dry lasagna noodles, uncooked; 1½ cup shredded italian blend cheese

Hunt's Tomatoes|Jan. 27, 2015 1:53 pm EST

2.6 (49 ratings)

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A vegetarian lasagna recipe made with a mushroom-spinach tomato sauce layered with uncooked lasagna noodles and cheese in a slow cooker. Recipe courtesy of Hunt’s.

Servings

6

Ingredients

nonstick cooking spray, such as pam
1 tablespoon olive oil
1 8-ounce package fresh sliced mushrooms
1 6-ounce package baby spinach leaves
1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, un-drained, such as hunt's
2 cup tomato sauce, such as hunt's
½ teaspoon dried italian seasoning
¼ teaspoon salt
1 8-ounce container part-skim ricotta cheese
½ cup grated parmigiano-reggiano
¼ teaspoon ground black pepper
6 dry lasagna noodles, uncooked
1½ cup shredded italian blend cheese

Directions

Spray the inside of a 4-quart slow cooker with the cooking spray. Heat the oil in a large skillet over medium-high heat. Add the mushrooms; cook 3 minutes, stirring occasionally. Add the spinach; cook 3 minutes more or until the mushrooms are tender and spinach is wilted, stirring occasionally. Stir in the tomatoes with their juices, tomato sauce, Italian seasoning, and salt. Bring to a boil. Reduce the heat and simmer 3 minutes, stirring occasionally. Meanwhile, combine the ricotta cheese, ¼ cup of the Parmigiano-Reggiano and pepper in small bowl; set aside.
Spread ¾ cup of the sauce mixture over the bottom of the slow cooker. Layer 3 lasagna noodles over the sauce mixture, breaking the noodles to fit. Top with ¾ cup of the sauce mixture, the ricotta cheese mixture and 1 cup of the Italian cheese. Top with ¾ cup sauce mixture and the remaining 3 lasagna noodles, breaking to fit. Spoon the remaining sauce mixture over the noodles.
Cover; cook on low for 5 hours or until the noodles are tender. Sprinkle with the remaining ½ cup Italian cheese and remaining ¼ cup Parmigiano-Reggiano. Cover; let stand 5 minutes or until the cheese melts.