Slow-Cooker Vegetable Lasagna

By srumbel

No boiling required for this slow-cooker lasagna! The uncooked noodles become tender during a long, slow simmer in the vegetable sauce.
from kraftrecipes.com

Ingredients

• 1 Tbsp. oil
• 1/2 lb. sliced fresh mushrooms
• 2 red peppers, coarsely chopped
• 1 pkg. (6 oz.) baby spinach leaves
• 1 can (15 oz.) HUNT'S® Tomato Sauce
• 1 egg, beaten
• 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
• 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 tomato sauce.

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


total:
8 servings

Kraft Kitchens Tips
Serving Suggestion
Serve with smart sides, such as a crisp mixed green salad or your favorite steamed vegetable, to balance out the meal.

How to Store Dried Pasta
Dried pasta will last almost indefinitely if stored in an airtight glass or plastic container in a cool dark place. Dried whole wheat pasta can turn rancid, however, so should be used within the recommended time listed on the package.