Slow Cooker Pesto Lasagna With Spinach And Mushrooms Recipe 435

SLOW COOKER PESTO LASAGNA WITH SPINACH AND MUSHROOMS RECIPE - (4.3/5)

Slow Cooker Pesto Lasagna with Spinach and Mushrooms Recipe - (4.3/5) image

Provided by ForkAndTheCork

Number Of Ingredients 12

Ingredients

4 Cups torn spinach
2 Cups cremini mushrooms, sliced
1/2 Cup prepared pesto (I like costo's brand)
3/4 Cup shredded mozzarella cheese
3/4 Cup shredded provolone cheese
1 (15 oz) carton ricotta cheese
1 large egg, lightly beaten
3/4 Cup grated fresh parmesan cheese, divided
1 Jar (25.5 oz) tomato basil pasta sauce
1 (8 oz) can tomato sauce
2 heaping Tablespoons tomato paste
12 lasagna noodles, not cooked.

Steps:

Wilt spinach in a saucepan with a few tablespoons of water. Drain, squeeze dry, and coarsly chop. Combine spinach, mushrooms, and pesto in a medium bowl, set aside. Combine mozzarella, provolone, ricotta, beaten egg, and stir well. Stirl in 1/4 cup parmesan, set aside. Combine pasta sauce, tomato sauce, tomato paste. Spread 1 cup of pasta sauce mixture in the bottom of a slow cooker. Arrange 3 noodle over pasta sauce, top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat with layers, ending with spinach mixture each time, and last layer is just noodles and pasta sauce. Sprinkle with remaining parmesand cover with lid, cook on low for 5 hours or until done. 8 servings.

SUPER-FAST SPINACH, PESTO AND CHEESE LASAGNA

Super-Fast Spinach, Pesto and Cheese Lasagna image

Categories Cheese Pasta Bake Vegetarian Parmesan Ricotta Spinach Fall Fontina Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
1 7-ounce package prepared pesto
4 cups bottled chunky pasta sauce
12 no-boil lasagna noodles from one 8-ounce package
2 cups grated Fontina cheese

Steps:

Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
Preheat oven to 350°F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.

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