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

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.

Recipe by Cooking Light October 2003

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Credit: Oxmoor House

Recipe Summary test

Yield:
8 servings
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Ingredients

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Directions

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  • 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.

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  • 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.
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