Slow-Cooker Red Pepper-Spinach Lasagna

Slow-Cooker Red Pepper-Spinach Lasagna

Looking for a stress-free Italian entrée? Layered in a slow cooker, this meatless lasagna couldn't be simpler to prepare.

Prep Time



Total Time






jar (26 to 28 oz) tomato pasta sauce
red bell peppers, chopped
medium onion, chopped (1/2 cup)
boxes (9 oz each) Green Giant® frozen chopped spinach, thawed, squeezed to drain
can (8 oz) Muir Glen® organic tomato sauce
uncooked lasagna noodles
jar (16 oz) Alfredo pasta sauce
slices (1 oz each) provolone cheese
cup grated Parmesan cheese
  1. Spray 5- to 6-quart slow cooker with cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of slow cooker.
  2. In large bowl, mix bell peppers, onion and spinach; stir in remaining tomato pasta sauce and the tomato sauce.
  3. Layer 3 lasagna noodles, broken into pieces to fit, over sauce in slow cooker. Top with one-third of the Alfredo sauce (about 1/2 cup), spreading to cover noodles completely. Top with 5 of the cheese slices, overlapping if necessary. Top with one-third of the vegetable mixture (about 2 cups), spreading evenly. Repeat layers twice. Sprinkle Parmesan cheese over top.
  4. Cover; cook on Low heat setting 5 to 6 hours.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Frozen spinach can be quickly thawed using the microwave. Place frozen blocks of spinach in a 10-inch square microwavable dish. Microwave uncovered on High 3 minutes. Break up blocks; microwave 3 more minutes until completely thawed. Drain well, squeezing out as much liquid as possible.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 630
    • (Calories from Fat 330),
  • Total Fat 37g
    • (Saturated Fat 21g,
    • Trans Fat 1g),
  • Cholesterol 95mg;
  • Sodium 1460mg;
  • Total Carbohydrate 48g
    • (Dietary Fiber 5g,
    • Sugars 15g),
  • Protein 26g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 1 1/2 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 5 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.