PESTO LASAGNA WITH SPINACH AND MUSHROOMS (COOKING LIGHT)
"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."
Total Time 30 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 12
Steps:
- "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 3 hours or until done."
Nutrition Facts : Calories 323 calories, FatContent 13.4062438189905 g, CarbohydrateContent 30.0086987830966 g, CholesterolContent 75.716284503503 mg, FiberContent 2.69314269991811 g, ProteinContent 21.6516268987232 g, SaturatedFatContent 7.60224397467355 g, ServingSize 1 1 Serving (200g), SodiumContent 574.401087975287 mg, SugarContent 27.3155560831785 g, TransFatContent 1.67128748731805 g
SLOW-COOKER PESTO LASAGNA WITH SPINACH AND MUSHROOMS
This slow-cooker pesto lasagna with spinach and mushrooms is a great way to explore lasagna while being efficient with your time
Provided by CTV.CA
Total Time 5 hours
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- 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.
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- Drain, squeeze dry, spinach 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 tomato and the tomato- basil sauce in a medium bowl. Coat bottom of slow cooker with cooking spray and spread 1 cup pasta sauce mixture evenly on the bottom . 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.
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