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24

Slow-Cooker Red Pepper-Spinach Lasagna

Prep 30 min
Total 5 hr 30 min
Servings 6

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

Ingredients

jar (26 to 28 oz) tomato pasta sauce

red bell peppers, chopped

medium onion, chopped (1/2 cup)

boxes (9 oz each) 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

1/4

cup grated Parmesan cheese

Steps

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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 Facts

Serving Size: 1 Serving

Calories: 630
Calories from Fat: 330

% Daily Value

Total Fat: 37g; 57%
Saturated Fat 21g 107% Trans Fat 1g
Cholesterol: 95mg; 32%
Sodium: 1460mg; 61%
Potassium: 740mg; 21%
Total Carbohydrate: 48g; 16%
Dietary Fiber 5g 21% Sugars 15g
Protein: 26g

% Daily Value*:

Vitamin A: 150%; 150%
Vitamin C: 40%; 40%
Calcium: 70%; 70%
Iron: 20%; 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;