Slow Cooker Pesto Lasagna With Spinach And Mushrooms Recipe 435 Recipes

SPINACH MUSHROOM PESTO SPAGHETTI RECIPE BY TASTY

Steps:

• Heat pot over medium-high heat.
• Add oil to the pot.
• Cook the spinach until wilted.
• Add the mushrooms, salt, and pepper cooking until most of the water is gone.
• Add the pesto and parmesan.
• Add the spaghetti, and toss until evenly coated, with the sauce sticking to the noodles.
• Enjoy!

SPINACH AND MUSHROOM LASAGNA

Steps:

• Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.
• Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.
• Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.

SLOW COOKER PESTO LASAGNA WITH SPINACH AND MUSHROOMS RECIPE - (4.3/5)

Steps:

• Wilt spinach in a saucepan with a few tablespoons of water. Drain, squeeze dry, and coarsly chop. Combine spinach, mushrooms, and pesto in a medium bowl, set aside. Combine mozzarella, provolone, ricotta, beaten egg, and stir well. Stirl in 1/4 cup parmesan, set aside. Combine pasta sauce, tomato sauce, tomato paste. Spread 1 cup of pasta sauce mixture in the bottom of a slow cooker. Arrange 3 noodle over pasta sauce, top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat with layers, ending with spinach mixture each time, and last layer is just noodles and pasta sauce. Sprinkle with remaining parmesand cover with lid, cook on low for 5 hours or until done. 8 servings.

SKINNY SLOW-COOKER SPINACH LASAGNA

Steps:

• 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.

SLOW-COOKER MUSHROOM-SPINACH LASAGNA

Steps:

• Heat oil in large skillet on medium heat. Add mushrooms; cook and stir 3 min. Add spinach; cook 3 min., stirring occasionally. Stir in tomato sauce, tomatoes and Italian seasoning. Bring to boil; simmer on medium-low heat 3 min. Meanwhile, mix ricotta, 1/4 cup Parmesan and pepper until blended.
• Spread 3/4 cup tomato sauce mixture onto bottom of slow cooker sprayed with cooking spray; top with 3 noodles, breaking as necessary to fit, and 3/4 cup of the remaining tomato sauce mixture. Cover with ricotta mixture, 1 cup shredded cheese, 3/4 cup tomato sauce mixture and remaining noodles, broken to fit. Top with remaining tomato sauce mixture; cover with lid.
• Cook on LOW 4 to 6 hours. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.