Monday, October 11, 2010

Slow Cooker Spinach and Mushroom Lasagna

This recipe was inspired by a recipe in the Cooking Light Slow Cooker cookbook. I have changed the recipe quite a bit in order to make it fit in my cooker. I also omitted a store bought pesto sauce which the original recipe called so that I could drastically reduced the calories.

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
  1. Steam the spinach as desired, drain, squeeze dry and coarsely chop. Combine with the sliced mushrooms and set aside
  2. 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.
  3. Combine pasta sauce and tomato sauce in a small bowl.
  4. 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.

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