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Add a photoThis is an slow coocker version of lasagna that Ilove. The peso and mushrooms give it a tasy twist onthe traditional dish. Great make a head meal!
Ingredientes
- 4 cups torn spinach (can use frozen, drained)
- 2 cups sliced Cremini mushrooms
- 1/2 cup Pesto organic or freshly made (can use store bought as well)
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 3/4 cup (3 ounces) shredded provolone cheese
- 1 (15-ounce) carton fat-free ricotta cheese
- 1 large egg, lightly beaten
- 3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
- 1 (25.5-ounce) jar tomato-basil pasta sauce
- 1 (8-ounce) can tomato sauce
- 1 (8-ounce) package precooked lasagna noodles (12 noodles)
- Cooking spray
Direcciones
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 6 servings | |
| Calories 378 | |
| Calories from Fat 170 | 45% |
| Total Fat 19.14g | 24% |
| Saturated Fat 6.99g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 756mg | 32% |
| Potassium 486mg | 14% |
| Total Carbs 33.52g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.59g | 2% |
| Protein 18.36g | 29% |
