Pesto Lasagna with Spinach and Mushrooms
Pesto Lasagna with Spinach and Mushrooms might be just the main course you are searching for. One portion of this dish contains about 23g of protein, 23g of fat, and a total of 451 calories. This recipe serves 8. This recipe is typical of Mediterranean cuisine. Head to the store and pick up parmesan cheese, cremini mushrooms, commercial pesto, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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.
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.
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 with 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 1/2 cup Parmesan. Cover with lid; cook on LOW 5 hours or until done.