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Slow-Cooker Red Pepper-Spinach Lasagna

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Slow-Cooker Red Pepper-Spinach Lasagna
  • Prep 30 min
  • Total 5 hr 30 min
  • Servings 6
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Looking for a stress-free Italian entrée? Layered in a slow cooker, this meatless lasagna couldn't be simpler to prepare.
Updated Nov 26, 2012

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

630 Calories, 37g Total Fat, 26g Protein, 48g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
330
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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