Subscribe to our Newsletter

Loading…

Slow-Cooker Red Pepper-Spinach Lasagna Recipe

Slow-Cooker Red Pepper-Spinach Lasagna
Source: Betty Crocker

Loading…

Ingredients

  • 1 jar (26 to 28 oz) tomato pasta sauce
  • 2 red bell peppers, chopped
  • 1 medium onion, chopped (1/2 cup)
  • 2 boxes (9 oz each) frozen chopped spinach, thawed, squeezed to drain
  • 1 can (8 oz) Muir Glen™ organic tomato sauce
  • 9 uncooked lasagna noodles
  • 1 jar (16 oz) Alfredo pasta sauce
  • 15 slices (1 oz each) provolone cheese
  • 1/4 cup grated Parmesan cheese
PREP TIME
30m
COOK TIME
5h
TOTAL TIME
5h30m
YIELD
6 servings

Instructions

  • Spray 5- to 6-quart slow cooker with cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of slow cooker.
  • In large bowl, mix bell peppers, onion and spinach; stir in remaining tomato pasta sauce and the tomato sauce.
  • Layer 3 lasagna noodles, broken into pieces to fit, over sauce in slow cooker. Top with one-third of the Alfredo sauce (about 1/2 cup), spreading to cover noodles completely. Top with 5 of the cheese slices, overlapping if necessary. Top with one-third of the vegetable mixture (about 2 cups), spreading evenly. Repeat layers twice. Sprinkle Parmesan cheese over top.
  • Cover; cook on Low heat setting 5 to 6 hours.

Dinner

Loading…

A recipe from Betty Crocker

https://www.flyers-on-line.com/data/recipes/186/slow-cooker-red-pepper-spinach-lasagna.jpg

Find, Shop & Save by Category


Printed from Flyers-Online.com