6 Mouth Watering Slow Cooker Recipes For A Delicious Dinner

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4) Pesto Lasagna With Spinach And Mushroom (4 of 6)

Pesto Lasagna With Spinach And Mushroom

4) Pesto Lasagna With Spinach And Mushroom (4 of 6)

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Ingredients

  • Spinach (roughly torn), 4 cups
  • Cremini mushrooms (sliced), 2 cups
  • Commercial pesto, ½ cup
  • Ricotta cheese (fat-free), 1 carton
  • Provolone cheese (shredded), ¾ cup
  • Mozzarella cheese (shredded), ¾ cup
  • Parmesan cheese (grated), ¾ cup (divided)
  • Tomato-basil pasta sauce, 1 bottle
  • 1 large-sized egg (beaten)
  • Cooking spray
  • Tomato sauce, 1 can
  • Precooked lasagna sheets, 1 pkg.

Preparation

  1. Steam spinach in a vegetable steam for 3 minutes. Keep it covered. When the spinach is wilted, drain and squeeze and chop roughly.
  2. Combine mushrooms, spinach, and pesto in a mixing bowl. Combine well and set aside.
  3. Combine ricotta, provolone and mozzarella with 1 egg and stir well to combine. Stir in ¼ cup parmesan cheese and mix again. Set aside.
  4. Combine tomato sauce and pasta sauce in another bowl and set aside.
  5. In a 6-quart electric cooker, spread the pasta sauce mixture. Coat with cooking spray.
  6. Arrange 3 noodle sheets over the mixture and cover with the cheese mixture along with 1 cup spinach and mushroom mixture.
  7. Repeat the layers and put the spinach mixture on the top. Cover the top-most layer with remaining ½ cup parmesan cheese. Cover and cook for 5 hours over low heat setting. Check for doneness and cook more if required.
  8. Serve hot and enjoy!