Red Pepper-Spinach Lasagna

Looking for a stress-free Italian entrée? Layered in a slow cooker, this meatless lasagna couldn't be simpler to prepare. ...MORE + LESS -

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

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1

Spray 5- to 6-quart slow cooker with cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of slow cooker.
2

In large bowl, mix bell peppers, onion and spinach; stir in remaining tomato pasta sauce and the tomato sauce.
3

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.
4

Cover; cook on Low heat setting 5 to 6 hours.