Rating: 4 stars
47 Ratings
  • 1 star values: 1
  • 2 star values: 3
  • 3 star values: 6
  • 4 star values: 15
  • 5 star values: 22

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.

Jesse Cool
Recipe by Cooking Light October 2003

Gallery

Oxmoor House

Recipe Summary

Yield:
8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

398 calories; calories from fat 41%; fat 18.2g; saturated fat 7.8g; mono fat 6.6g; poly fat 2.3g; protein 22.2g; carbohydrates 38.5g; fiber 2g; cholesterol 56mg; iron 2.8mg; sodium 1036mg; calcium 407mg.
Advertisement
Advertisement