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Slow-Cooker Red Pepper-Spinach Lasagna

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.
Updated November 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.

  • 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 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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