Slow-Cooker Mushroom-Spinach Lasagna

By srumbel

There are lots reasons to love your slow cooker. This recipe is one of them. It'll remind you of the mushroom-spinach lasagna Grandma used to make!
from kraftrecipes.com

Ingredients

• 1 Tbsp. oil
• 1/2 lb. sliced fresh mushrooms
• 1 pkg. (6 oz.) baby spinach leaves
• 1 can (14.5 oz.) tomato sauce
• 1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano, undrained
• 1/2 tsp. Italian seasoning
• 1 container (8 oz.) ricotta cheese
• 1/2 cup KRAFT Grated Parmesan Cheese, divided
• 1/4 tsp. black pepper
• 6 lasagna noodles, uncooked
• 1-1/2 cups KRAFT Finely Shredded Italian* Five Cheese Blend

Details

Preparation time 20mins
Cooking time 260mins

Preparation

Step 1

Heat oil in large skillet on medium heat. Add mushrooms; cook and stir 3 min. Add spinach; cook 3 min., stirring occasionally. Stir in tomato sauce, tomatoes and Italian seasoning. Bring to boil; simmer on medium-low heat 3 min. Meanwhile, mix ricotta, 1/4 cup Parmesan and pepper until blended.
Spread 3/4 cup tomato sauce mixture onto bottom of slow cooker sprayed with cooking spray; top with 3 noodles, breaking as necessary to fit, and 3/4 cup of the remaining tomato sauce mixture. Cover with ricotta mixture, 1 cup shredded cheese, 3/4 cup tomato sauce mixture and remaining noodles, broken to fit. Top with remaining tomato sauce mixture; cover with lid.
Cook on LOW 4 to 6 hours. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.


Servings

8 servings