Slow-Cooker Red Pepper-Spinach Lasagna Recipe

Name: Slow-Cooker Red Pepper-Spinach Lasagna
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 6 servings
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

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