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Red Pepper-Spinach Lasagna

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  • Prep 30 min
  • Total 5 hr 30 min
  • Servings 8
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Looking for a stress-free Italian entrée? Layered in a slow cooker, this meatless lasagna couldn't be simpler to prepare.
Sep 8, 2011
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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

Steps

  • 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.

Nutrition Information

No nutrition information available for this recipe
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