Slow Cooker Mushroom Spinach Lasagna

Slow Cooker Mushroom Spinach Lasagna
Slow Cooker Mushroom Spinach Lasagna

Hunt's

Slow Cooker Mushroom Spinach Lasagna

A vegetarian lasagna recipe made with a mushroom-spinach tomato sauce layered with uncooked lasagna noodles and cheese in a slow cooker. Recipe courtesy of Hunt’s.

6
Servings
293
Calories Per Serving
Deliver Ingredients

Ingredients

  • Nonstick cooking spray, such as PAM
  • 1  Tablespoon  olive oil
  • 8-ounce package fresh sliced mushrooms
  • 6-ounce package baby spinach leaves
  • 14.5-ounce can diced tomatoes with basil, garlic, and oregano, un-drained, such as Hunt's
  • 2  Cups  tomato sauce, such as Hunt's
  • ½  Teaspoon  dried Italian seasoning
  • ¼  Teaspoon  salt
  • 8-ounce container part-skim ricotta cheese
  • ½  Cup  grated Parmigiano-Reggiano
  • ¼  Teaspoon  ground black pepper
  • dry lasagna noodles, uncooked
  • 1½  Cup  shredded Italian blend cheese

Directions

Spray the inside of a 4-quart slow cooker with the cooking spray. Heat the oil in a large skillet over medium-high heat. Add the mushrooms; cook 3 minutes, stirring occasionally. Add the spinach; cook 3 minutes more or until the mushrooms are tender and spinach is wilted, stirring occasionally. Stir in the tomatoes with their juices, tomato sauce, Italian seasoning, and salt. Bring to a boil. Reduce the heat and simmer 3 minutes, stirring occasionally. Meanwhile, combine the ricotta cheese, ¼ cup of the Parmigiano-Reggiano and pepper in small bowl; set aside.

Spread ¾ cup of the sauce mixture over the bottom of the slow cooker. Layer 3 lasagna noodles over the sauce mixture, breaking the noodles to fit. Top with ¾ cup of the sauce mixture, the ricotta cheese mixture and 1 cup of the Italian cheese. Top with ¾ cup sauce mixture and the remaining 3 lasagna noodles, breaking to fit. Spoon the remaining sauce mixture over the noodles.

Cover; cook on low for 5 hours or until the noodles are tender. Sprinkle with the remaining ½ cup Italian cheese and remaining ¼ cup Parmigiano-Reggiano. Cover; let stand 5 minutes or until the cheese melts.

Nutritional Facts

Total Fat
15g
21%
Sugar
3g
3%
Saturated Fat
3g
13%
Cholesterol
3mg
1%
Carbohydrate, by difference
36g
28%
Protein
5g
11%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
2µg
2%
Fiber, total dietary
2g
8%
Folate, total
68µg
17%
Iron, Fe
2mg
11%
Magnesium, Mg
8mg
3%
Niacin
2mg
14%
Phosphorus, P
34mg
5%
Sodium, Na
643mg
43%
Water
1g
0%

Slow Cooker Shopping Tip

Try to create a balanced meal when shopping: look for a starch, a protein, and some greens.

Slow Cooker Cooking Tip

When preparing meals try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.