Pesto Lasagna With Spinach And Mushrooms

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Use 2 (10-ounce) packages of frozen chopped spinach in place of fresh, if you prefer. Also, any mushroom will work.

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)

Directions

1. Arrange spinach in a vegetable steamer; steam, covered, 3 minutes or until spinach wilts.
2. Drain, squeeze dry, and coarsely chop.
3. Combine spinach, mushrooms, and pesto in a medium bowl; set aside.
4. Combine mozzarella, provolone, ricotta, and egg in a medium bowl, stirring well.
5. Stir in 1/4 cup Parmesan, and set aside.
6. Combine pasta sauce and tomato sauce in a medium bowl.
7. Spread 1 cup pasta sauce mixture in bottom of a 6-quart oval electric slow cooker coated with cooking spray.
8. Arrange 3 noodles over pasta sauce mixture; top with 1 cup cheese mixture and 1 cup spinach mixture.
9. Repeat layers once, ending with spinach mixture.
10. Arrange 3 noodles over spinach mixture; top with remaining cheese mixture and 1 cup pasta mixture.
11. Place 3 noodles over sauce mixture; spread remaining sauce mixture over noodles.
12. Sprinkle with 1/2 cup Parmesan.
13. Cover with lid; cook on LOW 5 hours or until done.

Yield: 8 servings