Prep time: 20 minutes
Cook time: 4-6 hours
Serves 8

 

Ingredients:

  • 1 Tb. oil
  • ½ lb. fresh mushrooms, sliced
  • 1 pkg. (6 oz.) baby spinach leaves
  • 1 can (14.5 oz.) tomato sauce
  • 1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano, undrained
  • ½ tsp. dried Italian seasoning
  • 1 container (8 oz.) ricotta cheese
  • ½ cup grated parmesan cheese, divided
  • ¼ tsp. black pepper
  • 6 lasagna noodles, uncooked
  • 1 ½ cup finely shredded Italian cheese blend

Directions:

  • 1

    Over medium heat, warm oil in a large skillet. Add mushrooms and cook for 3 minutes. Add spinach and cook an additional 3 minutes, stirring occasionally. Add tomato sauce, tomatoes and Italian seasoning. Bring to a boil then simmer on medium-low heat for 3 minutes.

  • 2

    While spinach mixture simmers, blend ricotta, ¼ cup of Parmesan cheese and pepper.

  • 3

    Spray the bottom of the slow cooker with non-stick spray. Spread ¾ cup of the tomato sauce mixture on the bottom. Top with 3 lasagna noodles (break noodles to fit into the cooker) and another ¾ cup of tomato sauce mixture. Layer 1 cup of ricotta mixture, 1 cup shredded Italian cheese, ¾ cup tomato sauce mixture and finally the remaining noodles. Top with remaining tomato sauce and cover with a lid.

  • 4

    Set the slow cooker to low heat and cook for 4 to 6 hours.

  • 5

    Before serving, sprinkle with remaining cheese. Cover for 10 minutes or until shredded cheese is melted.