Skinny Slow-Cooker Spinach Lasagna

 


Ingredients

  • 1
    jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
  • 1
    can (14.5 oz) Muir Glen™ organic fire roasted crushed or diced tomatoes, undrained
  • 1/4
    teaspoon crushed red pepper, if desired
  • 1
    yellow bell pepper, coarsely chopped
  • 1
    zucchini, halved and thinly sliced
  • 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)

Steps

1 Spray 5- to 6-quart slow cooker with cooking spray. In medium bowl, mix pasta sauce, tomatoes, crushed red pepper, bell pepper and zucchini. Spread 1 cup tomato mixture in bottom of slow cooker.

2 Layer 3 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 the mozzarella cheese and half of the spinach. Top with one-third 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 to 5 hours or until noodles are tender and cooked through. Sprinkle with reserved mozzarella; cover and let stand 10 minutes to melt cheese.

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