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Prep 30min
Total5hr30min
Servings6
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Ingredients
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) 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
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Steps
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.
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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.
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