Slow Cooker Sunday: Pesto Lasagna with Spinach and Mushrooms
Prep Time: 15 minutes
Cook Time: 5 hours (mine cooked for 3 hours)
4 cups torn spinach (or two10-ounce packages of frozen spinach)
2 cups sliced button mushrooms
1/2 cup pesto
3/4 cup shredded mozzarella cheese
3/4 cup shredded provolone cheese
1 (15-ounce) carton of cottage cheese
1 large egg, beaten
3/4 cup (3-ounce) grated fresh Parmesan cheese, divided
1 (25.5 ounce) jar of tomato-basil pasta sauce
1 (8-ounce) can tomato sauce
1 (8-ounce) package precooked lasagna noodles (12 noodles)
1/2 pound ground turkey (optional)
1) Arrange the spinach in a vegetable steamer; stem, covered for 3 minutes or until spinach wilts. Drain, squeeze dry, and coarsely chop. Combine spinach, mushrooms and pesto in a medium bowl, stirring to combine; set aside.
2) Combine mozzarella, provolone, ricotta and beaten egg in a medium bowl, stirring well to combine. Stir in 1/4 cup Parmesan, and set aside. Combine the pasta sauce and the tomato sauce in a medium bowl.
3) Spread 1 cup pasta sauce mixture in the bottom of a 6-quart oval electric slow cooker coated with cooking spray. Arrange 3 noodles over pasta sauce mixtures; top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat the layers, ending with spinach mixture. Arrange 3 noodles over spinach mixtures; top with remaining cup of cheese mixture and 1 cup pasta sauce mixture. Place remaining 3 noodles over sauce mixture; spread remaining sauce mixture over noodles. Sprinkle with the remaining 1/2 cup Parmesan.
4) Cover with lid; cook on LOW 5 hours or until done.
Cooking note: I cooked mine for a little over 3 hours and it was done. So keep an eye on cooking….times may vary.
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