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Skinny Slow-Cooker Spinach Lasagna
Skinny Slow-Cooker Spinach Lasagna
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Prep Time:
30 minutes
Total Time:
5 hours 40 minutes
Low calorie slow-cooker lasagna with layers of zucchini, spinach, and bell pepper.
Ingredients:
  • 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed or diced tomatoes, undrained
  • 1/4 teaspoon crushed red pepper, if desired
  • 1 yellow bell pepper, coarsely chopped
  • 1 zucchini, halved and thinly sliced
  • 9 uncooked lasagna noodles
  • 1 1/4 cups light ricotta cheese
  • 1 1/2 cups shredded part-skim mozzarella cheese (6 oz)
  • 4 cups coarsely chopped fresh baby spinach (4 oz)
Instructions:
  • Coat a 5- to 6-quart slow cooker with cooking spray. Combine pasta sauce, tomatoes, crushed red pepper, bell pepper, and zucchini in a medium bowl. Spread 1 cup of the tomato mixture on the bottom of the slow cooker.
  • Place a single layer of broken lasagna noodles over the sauce in the slow cooker. Spread half of the ricotta cheese on top, then sprinkle 1/4 cup of mozzarella cheese and half of the spinach. Add one-third of the tomato sauce mixture on top. Repeat the layering process with noodles, cheese, and spinach. Finish with the remaining 3 noodles and sauce, setting aside the remaining 1 cup of mozzarella cheese in the refrigerator.
  • Cover and simmer on Low heat for 4 to 5 hours until noodles are tender. Sprinkle with reserved mozzarella, cover, and let stand for 10 minutes to melt cheese.

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