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Ingredients
- 1 tablespoon 1 tablespoon oil
- 1/2 lb 1/2 lb sliced fresh mushrooms
- 2 2 red bell peppers, coarsley chopped
- 1 package 1 package (6 oz.) baby spinach leaves
- 1 can 1 can (15 oz.) tomato sauce
- 1 can 1 can (15 oz.) Polly-O Natural Part Skim ricotta cheese
- 1 package 1 package (8 oz.) Kraft Shredded Italian Five Cheese with a Touch Of Philadelphia shredded cheese, divided
- 1/4 cup 1/4 cup Kraft grated Parmesan cheese, divided
- 6 6 whole wheat lasagna noodles, uncooked
Details
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 tablespoons 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. Tips: 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. Variations: Serve with smart sides, such as a crisp mixed green salad or your favorite steamed vegetable, to balance out the meal.
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