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 30 min
  • Total Time 5 hr 30 min
  • Servings 6

1
jar (26 to 28 oz) tomato pasta sauce
2
red bell peppers, chopped
1
medium onion, chopped (1/2 cup)
2
boxes (9 oz each) Green Giant™ frozen chopped spinach, thawed, squeezed to drain
1
can (8 oz) Muir Glen™ organic tomato sauce
9
uncooked lasagna noodles
1
jar (16 oz) Alfredo pasta sauce
15
slices (1 oz each) provolone cheese
1/4
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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
(
Calories from Fat
330),
% Daily Value
Total Fat
37g
37%
(Saturated Fat
21g,
21%
Trans Fat
1g
1%
),
Cholesterol
95mg
95%;
Sodium
1460mg
1460%;
Total Carbohydrate
48g
48%
(Dietary Fiber
5g
5%
  Sugars
15g
15%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
150%;
Vitamin C
40%;
Calcium
70%;
Iron
20%;
Exchanges:
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.