Slow-cooker pesto lasagna with spinach and mushrooms
Make great use of your time and simplify this lasagna by cooking it for four-and-a-half to five hours in a slow cooker.
SERVES
8
TO
10
Ingredients
- 2 packages frozen spinach, chopped and drained
- 2 cups sliced cremini mushrooms
- 1/2 cup jarred pesto sauce
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded provolone cheese
- 1 (15 ounce) tub ricotta cheese
- 1 large egg, lightly beaten
- 3/4 cup grated Parmesan cheese, divided
- 1 jar tomato basil-herbed pasta sauce
- 1 jar pre-made tomato sauce
- Cooking spray
- 1 package pre-cooked lasagna noodles (12 noodles total)
Directions
- Prep frozen spinach. Lightly thaw, coarsely chop, drain, and squeeze dry. Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside.
- Combine the mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine. Then, stir in 1/4 cup Parmesan cheese, and set aside.
- Combine the pasta sauce and the tomato sauce in a medium bowl.
- Spread one cup sauce mixture in the bottom of a six-quart slow cooker coated with cooking spray. Arrange three noodles over pasta sauce mixture; top with one cup cheese mixture and one cup spinach mixture.
- Repeat the layers, ending with spinach mixture. Arrange three noodles over spinach mixture, and top with remaining one cup cheese mixture and one cup pasta sauce mixture.
- Place the last three noodles over sauce mixture and spread remaining sauce mixture over the noodles.
- Sprinkle lasagna with the remaining 1/2 cup of Parmesan cheese. Cover with lid and cook on LOW setting for four-and-a-half to five hours (or until desired tenderness is reached). To avoid hardening of noodles, ensure all noodles are covered in sauce or cheese.
