Slow Cooker Pesto Spinach Lasagna
From annacg 16 years agoIngredients
- 4 cups torn spinach shopping list
- 2 cups sliced cremini mushrooms (optional) shopping list
- 1/4 cup pesto sauce shopping list
- 3/4 cup mozzarella cheese, part skim milk shopping list
- 3/4 cup provolone cheese shopping list
- 15 oz ricotta cheese, part skim milk shopping list
- 1 large egg -- lightly beaten shopping list
- 1/2 cup grated fresh parmesan cheese -- divided shopping list
- 8 ounces tomato sauce shopping list
- 9 ounces lasagna noodle -- 12 noodles shopping list
How to make it
- 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.
- Yield
- 8 servings
The Rating
Reviewed by 3 people-
Very nice, love the slow cooker recipe. Nicely done.
notyourmomma in South St. Petersburg loved it -
Delicious! Maybe it's just me, but the recipe seems from the instructions like it's missing an ingredient...the "Pasta Sauce". Anyway, I added a jar of Clasico pasta sauce and it worked out swimmingly!
Also, if you're running short on time...morehal200 in Ottawa loved it
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