Prep Time: 20 min Total Time: 5 hr 20 min Servings: 6
Etruscan paintings of banquets show the guests eating something like lasagna!
*Item on sale at Publix 2/25/16-3/2/16
Spray inside of 4-quart slow cooker with cooking spray. Heat oil in large skillet over medium-high heat. Add mushrooms; cook 3 minutes, stirring occasionally. Add spinach; cook 3 minutes more or until mushrooms are tender and spinach is wilted, stirring occasionally. Stir in undrained tomatoes, tomato sauce, Italian seasoning and salt. Bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally. Meanwhile, combine ricotta cheese, 1/4 cup Parmesan cheese and pepper in small bowl; set aside.
Spread 3/4 cup sauce mixture over bottom of slow cooker. Layer 3 lasagna noodles over sauce mixture, breaking noodles to fit. Top with 3/4 cup sauce mixture, ricotta cheese mixture and 1 cup Italian cheese. Top with 3/4 cup sauce mixture and remaining 3 lasagna noodles, breaking to fit. Spoon remaining sauce mixture over noodles.
Cover; cook on LOW 5 hours or until noodles are tender. Sprinkle with remaining 1/2 cup Italian cheese and remaining 1/4 cup Parmesan cheese. Cover; let stand 5 minutes or until cheese melts.
A vegetarian lasagna recipe made with a mushroom-spinach-tomato sauce layered with uncooked lasagna noodles and cheese in a slow cooker.
1 Serving: (1/6th recipe each) Calories 327; Total Fat 13 g(Saturated Fat 6 g); Cholesterol 36 mg; Sodium 1212 mg; Carbohydrate 32 g; (Dietary Fiber 4 g, Sugars 8 g); Protein 18 g
% Daily Value*: Vitamin A 70%; Vitamin C 35%; Calcium 41%; Iron 14%
*Percent Daily Values are based on a 2,000 calorie diet.
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