Skinny Slow-Cooker Spinach Lasagna Recipe

Name: Skinny Slow-Cooker Spinach Lasagna
Prep time: 30 min
Cook time: 5 h 10 min
Total time: 5 h 40 min
Yield: 8 servings
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)

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)

	PREP TIME 30m	COOK TIME 5h10m	TOTAL TIME 5h40m
YIELD 8 servings

Instructions

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.
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.
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.