6 Mouth Watering Slow Cooker Recipes For A Delicious Dinner

Pesto Lasagna With Spinach And Mushroom(4 of 6)

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!