Evening Edge
What’s For Dinner?
DEL.ICIO.USPesto Lasagna With Spinach and Mushrooms
Rate this recipe: (average rating = 4.00 with 4 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Cuisine: Crock pot / slow cooker Vegetarian
Slow cookers are ideal for some vegetarian dishes, such as beans and this lasagna.
Hands on time: 20 minutes Total time: 5 hours and 20 minutes Serves: 8
Ingredients:
-
4 cups baby spinach or 2 (10-ounce) packages frozen spinach, thawed
2 cups sliced cremini mushrooms
1/2 cup prepared 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 (26-ounce) jar tomato-basil pasta sauce
1 (8-ounce) can tomato sauce
1 (8-ounce) package no-boil lasagna noodles
Instructions:
If using fresh spinach, steam, covered, 3 minutes or until spinach wilts. Drain, squeeze dry and coarsely chop. If using frozen spinach, after it has thawed, drain and squeeze dry. Combine spinach, mushrooms and pesto in a medium bowl and set aside. Combine mozzarella, provolone, ricotta and egg in a medium bowl, stirring well. Stir in 1/4 cup Parmesan cheese and set aside. Combine pasta sauce and tomato sauce in a medium bowl.
Coat the insert of a large oval slow cooker with pan spray. Spread 1 cup sauce mixture in the bottom of the cooker. Arrange 3 noodles over the sauce mixture and top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat layers once, ending with remaining spinach mixture.
Arrange 3 noodles over spinach mixture, then top with remaining cheese mixture and 1 cup sauce mixture. Place 3 noodles over sauce mixture and spread remaining sauce mixture over noodles. Sprinkle with remaining 1/2 cup Parmesan cheese. Cover and cook on low 5 hours, until done.
-- Adapted from "Cooking Light Slow Cooker" by Terri Laschober (Oxmoor House, $17.95)
Coat the insert of a large oval slow cooker with pan spray. Spread 1 cup sauce mixture in the bottom of the cooker. Arrange 3 noodles over the sauce mixture and top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat layers once, ending with remaining spinach mixture.
Arrange 3 noodles over spinach mixture, then top with remaining cheese mixture and 1 cup sauce mixture. Place 3 noodles over sauce mixture and spread remaining sauce mixture over noodles. Sprinkle with remaining 1/2 cup Parmesan cheese. Cover and cook on low 5 hours, until done.
-- Adapted from "Cooking Light Slow Cooker" by Terri Laschober (Oxmoor House, $17.95)
Nutrition:
Per serving: 403 calories (percent of calories from fat, 40), 27 grams protein, 34 grams carbohydrates, 3 grams fiber, 18 grams fat (7 grams saturated), 58 milligrams cholesterol, 34 grams carbohydrates, 954 milligrams sodium.
More recipes like this:
More recipes of the same cuisine:Crock pot / slow cooker Vegetarian
Recipes in the same category:Atlanta recipes