Looking for a stress-free Italian entrée? Layered in a slow cooker, this meatless lasagna couldn't be simpler to prepare.
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
Spray 5- to 6-quart slow cooker with cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of slow cooker.
In large bowl, mix bell peppers, onion and spinach; stir in remaining tomato pasta sauce and the tomato sauce.
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.
Cover; cook on Low heat setting 5 to 6 hours.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.