4 cups torn spinach, steamed
2 cups sliced cremini mushrooms
3 ounces shredded part skim mozzarella cheese
3 ounces shredded provolone cheese
1 (15 ounce) container fat free ricotta cheese
1 large egg
3 ounces grated Parmesan cheese, separated
1 jar tomato basil pasta sauce
6 pieces of the no bake or no boil lasagna noodles
- Steam the spinach as desired, drain, squeeze dry and coarsely chop. Combine with the sliced mushrooms and set aside
- Combine the mozzarella cheese, provolone cheese, ricotta cheese, and eggs in a medium sized bowl, stirring well. Stir in 1/4 cup of the Parmesan cheese and set aside.
- Combine pasta sauce and tomato sauce in a small bowl.
- Spread 1 cup of the pasta sauce in bottom of the crock of your slow cooker. Top the sauce with two noodles, and top the noodles with 1 cup of the cheese mixture followed by 1 cup of the mushrooms/spinach mixture. Repeat layers once, ending with remaining 1 cup of mushroom/spinach mixture. Then arrange 2 noodles over the mushroom/spinach mixture, top with the remaining cheese mixture and 1 cup of pasta sauce. Sprinkle with the remaining Parmesan cheese. Cover and cook in LOW for 5 hours.
Yields 8 servings. 273 calories, 9 grams of fat.