Pesto Lasagna with Spinach and Mushrooms

Name: Pesto Lasagna with Spinach and Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams tomato sauce; 473 milliliters sliced cremini mushrooms; 1 large egg, lightly beaten; 227 grams package precooked lasagna noodles (12 noodles); 85 grams 3/4 cup grated fresh Parmesan cheese, divided; 85 grams 3/4 cup shredded part-skim mozzarella cheese; 118 milliliters commercial pesto; 85 grams 3/4 cup shredded provolone cheese; 425 grams carton fat-free ricotta cheese; 946 milliliters torn spinach; 723 grams fat-free tomato-basil pasta sauce

Pesto Lasagna with Spinach and Mushrooms requires approximately 45 minutes from start to finish. This recipe makes 8 servings with 451 calories, 23g of protein, and 23g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have tomato sauce, cremini mushrooms, carton ricotta cheese, and a few other ingredients on hand, you can make it. 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. This recipe is typical of Mediterranean cuisine. It works well as a main course.

Instructions

Arrange the spinach in a vegetable steamer; steam, covered, 3 minutes or until spinach wilts.

Ingredients you will need

Vegetable

Spinach

Drain, squeeze dry, and coarsely chop.

Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside.

Ingredients you will need

Mushrooms

Spinach

Pesto

Equipment you will use

Bowl

Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine. Stir in 1/4 cup Parmesan, and set aside.

Ingredients you will need

Mozzarella

Provolone

Parmesan

Ricotta Cheese

Egg

Equipment you will use

Bowl

Combine the pasta sauce and the tomato sauce in a medium bowl.

Ingredients you will need

Pasta Sauce

Equipment you will use

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.

Ingredients you will need

Cooking Spray