PESTO LASAGNA WITH SPINACH AND MUSHROOMS

Ingredients:
4 cups torn spinach
2 cups sliced cremini mushrooms
½ cup commercial pesto
¾ cup (3oz) shredded part-skim mozzarella cheese
¾ cup (3oz) shredded provolone cheese
1 (15oz) carton fat-free ricotta cheese
1 large egg, lightly beaten
¾ cup (3oz) grated fresh Parmesan cheese, divided
1 (25.5 oz) bottle fat-free tomato basil pasta sauce
1 (8oz) can tomato sauce
Cooking spray
1 (8oz) package precooked lasagna noodles (12 noodles)


1. Arrange the spinach in a vegetable steamer; steam, covered 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 ¼ c 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 mixture; top w/ 1 cup cheese mixture and 1 cup spinach mixture. Repeat the layers, ending with spinach mixture. Arrange 3 noodles over spinach mixture; top with remaining 1 cup 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 ½ cup Parmesan. Cover with lid; cook on LOW 5 hours or until done.

Makes 8 Servings. CALORIES 398; FAT 18.2 G (sat 7.8g, mono 6.6g, poly 2.3g);CHOLESTEROL 56mg; CALCIUM 407mg; CARBOHYDRATE 38.5g; SODIUM 1036mg; PROTEIN 22.26g; FIBER 2g; IRON 2.8mg