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Slow-Cooker Red Pepper-Spinach Lasagna
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Prep Time:
30 minutes
Total Time:
5 hours 30 minutes
Easy Italian slow cooker meatless lasagna for a stress-free meal.
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
Instructions:
  • Coat a 5- to 6-quart slow cooker with cooking spray, then evenly spread 3/4 cup of tomato pasta sauce in the bottom.
  • Combine vibrant bell peppers, aromatic onion, and fresh spinach in a large bowl. Gently fold in the remaining tomato pasta sauce and tomato sauce for a burst of flavor.
  • Arrange broken lasagna noodles over the sauce in the slow cooker. Spread one-third of Alfredo sauce (about 1/2 cup) over the noodles. Place 5 cheese slices on top, overlapping if needed. Spread one-third of the vegetable mixture (about 2 cups) evenly. Repeat layers twice, then finish by sprinkling Parmesan cheese over the top.
  • Cover and simmer on low heat for 5 to 6 hours.

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