No-boil lasagna noodles are perfect for this recipe, as they absorb all the juices that accumulate in the crockpot. Use 2 (10-ounce) packages of frozen chopped spinach in place of fresh, if you prefer. Also, any mushroom will work.
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
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.
Delicious! I substituted ground turkey for the mushrooms and added extra basil and oregano. I also soaked the noodles in hot water for 20 minutes as another user recommended and the consistency was perfect. Mine was done in 3 hours on low.
I always have to give a recipe 5 stars when my picky 7-year-old loves it (and the rest of the family loved it too)! This is a fantastic dish, and I will definitely make it again! Thanks to other reviewers, my modifications were: a) used 8oz Italian seasoned ground turkey in place of the mushrooms, b) used about 16oz of frozen spinach, microwaved and squeezed dry, c) used a round crockpot rather than oval (a couple of extra layers, no problem), and d) pre-soaked regular uncooked lasagna noodles in hot tap water for about 20 minutes, and e) should have heeded others' warnings that the cooking time of 5 hrs on low is a bit long.
We really liked this recipe. I made exactly 1/3 the recipe (there are only two of us) and my husband had two pieces, and I one piece. Baked in an 9x4 dish with foil on top 50 minutes at 350 degrees, then rested it for 5. Used American Beauty no-cook noodles. Served with steamed green beans and sourdough bread.
This was surprisingly good.i didn't even miss the meat. I added sautéed onion, zucchini, and sautéed both the spinach and mushrooms with a bit of garlic. Even my 8 year old asked for seconds. Next time, I think I'll try adding some eggplant. The only downside is the amount of bowls needed for prep. I also baked it in the oven, 375 for about 55 minutes and used pre-cooked noodles.
This was a winner. All of my friends I served it to raved and wanted the recipe. I made it like a regular lasagna with the no boil pasta. I made my own pesto used all mozzerella cheese and added a pound of sausage (three mild and 1 hot) and fennel.
It was fabulous!
I agree with previous comments about having to break up the lasagna noodles. I ended up using full fat products and MAN was this dish rich. I would like to make it next time with less fat/cheese and perhaps in the oven with penne noodles (more of a casserole). The pesto/spinach mixture was great; I would just use a good spaghetti sauce instead of mixing in the tomato sauce. Definitely use mozzarella AND provolone (I had to buy it mixed together since I couldn't find it separate) as it makes it taste amazing. It doesn't take a lot of prep time so I could even make this on a week night in the oven versus the crockpot.
I had to break the noodles to fit but it still turned out nicely layered. Used only mozzarella cheese, fresh spinach, regular button mushrooms and added crushed black pepper to the ricotta. I also didn't have any tomato sauce on hand so I pureed a tomato and black beans with a little water to bulk up the jarred sauce. Worked perfect and nobody had a clue there were black beans in it! Was great as leftovers. Would totally make again!
I have made this recipe twice for my family of four. Both times the lasagna turned out perfectly and the family loved it. I prepared it exactly as written except I cooked it four hours on low after reading the previous reviews. I was careful to squeeze out all the water from the spinach and didn't note any problems with wateriness or mushiness.
I LOVED this recipe. If I don't have time to mix everything over my lunch break I prep it the night before in 3 medium sized bowls. I used whole grain lasagna noodles and didn't cook them before hand. I love the mushrooms--but added extra and used fresh spinach as well.
My Hubby loved it too
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