Lasagna, Spinach-Skinny Slow Cooker

By pcoates

1 serving 280 calories
You can make recipe up to 24 hrs. ahead. Assemble and cover lightly with foil and refrigerate in slow cooker insert. Cook time will take longer; cook until headed through in center.

Try other vegetables you like in the lasagna; sliced mushrooms, grated carrots or green bell pepper.

Ingredients

• 1 jar (25.5oz.) Muir Glen organic tomato basil pasta sauce
• 1 can (14.5oz.) Muir Glen fire roasted crushed or diced tomatoes,
• undrained
• 1/4 tsp. crushed red pepper, if desired
• 1 yellow bell pepper, coarsely chopped
• 9 uncooked lasagna noodles
• 1 1/4 cups light ricotta cheese
• 1 1/2 cups shredded part-skim mozzarella cheese (6 oz.)
• 4 cups coarsely chopped fresh baby spinach (4 oz.)

Preparation

Step 1

1. Spray 5 to 6 qt. slow cooker with cooking spray. In medium bowl, mix pasta sauce, tomatoes, crushed red pepper, & bell pepper. Spread 1 cup tomato mixture in bottom of slow cooker.
2. Layer lasagna noodles, broken into pieces to fit, over sauce in slow cooker. Spread half of the ricotta cheese over noodles; sprinkle with 1/4 cup of mozzarella cheese and half of the spinach. Top with 1/3 of the tomato sauce mixture (about 1 1/2 cups). Repeat layering of noodles, cheeses, and spinach. Top with remaining 3 noodles, and sauce. Save remaining 1 cup mozzarella cheese in refrigerator.
3. Cover; cook on low heat setting 4-5 hours or until noodles are tender and cooked through. Sprinkle with reserved mozzarella; cover and let stand 10 minutes to melt cheese.