Slow Cooker Red Pepper-Spinach Lasagna

By carvalhohm

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) chopped spinach, thawed, squeezed to drain
• 1 can (8 oz) 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

Preparation

Step 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.


In large bowl, mix bell peppers, onion and spinach; stir in remaining tomato pasta sauce and the tomato sauce.

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.