Pesto Lasagna with Spinach

Makes 8 servings

No-boil lasagna noodles are perfect for this recipe, as they absorb the juices that accumulate in the crockpot. Use 2 (10 ounce) packages of frozen chopped spinach in place of fresh if you prefer.

ingredients

4 cups torn spinach or 2 (10 ounce) packages frozen
1/2 cup commercial pesto
3/4 cup (3 ounces) shredded part-skim mozarella cheese
3/4 cup (3 ounces) shredded provolone cheese
1 (15 ounce) carton fat free ricotta cheese
1 large egg, lightly beaten
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
1 (25.5 ounce) bottle fat-free tomato-basil pasta sauce
1 (8 ounce) can tomato sauce
Cooking spray
1 (8 ounce) package precooked lasagna noodles (12 noodles)

directions

1
Arrange the spinach in a vegetable steamer; steam, covered, 3 minutes or until spinach wilts. Drain, squeeze dry and coarsely chop. Combine spinach and pesto in a medium bowl, stirring to combine; set aside.
2
Combine mozarella, provolone, ricotta and beaten egg in a medium bowl, stirring well to combine. Stir in 1/4 cup Parmesan and set aside. Combine the pasta sauce and the tomato sauce in a medium bowl.
3
Spread 1 cup pasta sauce mixture in the bottom of a 6 quart oval electric slow cooker coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat the layers, ending with spinach mixture. Arrange 3 noodles over spinach mixture; top with remaining 1 cup cheese mixture and 1 cup pasta sauce mixture. Place remaining 3 noodles over sauce mixture; spread remaining sauce mixture over noodles. Sprinkle with the remaining 1/2 cup Parmesan. Cover with lid; cook on low 5 hours or until done.

Source: Mary