Slow-Cooker Vegetable Lasagna

By tori420d

Ingredients

• 1 Tbsp. oil
• 1/2 lb. sliced fresh mushrooms
• 2 red peppers, coarsely chopped
• 1 pkg. (6 oz.) baby spinach leaves
• 1 jar (24 oz.) spaghetti sauce
• 1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
• 1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
• 1/4 cup KRAFT Grated Parmesan Cheese, divided
• 1 egg
• 6 whole wheat lasagna noodles, uncooked

Preparation

Step 1

HEAT oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 min. Remove from heat. Add spinach; stir until wilted. Stir in spaghetti sauce.

MIX ricotta, 1-1/2 cups shredded cheese, 2 Tbsp. Parmesan and egg until blended.

SPOON 1-1/2 cups sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and ricotta mixture. Cover with 2 cups sauce. Top with remaining noodles (broken to fit), ricotta mixture and sauce. Cover with lid.

COOK on LOW 4 to 5 hours (or on HIGH 2 to 3 hours) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.