Slow Cooker Pesto Lasagna with Spinach and Mushrooms

Featured in the Honolulu Star-Advertiser on October 11, 2011.



Slow Cooker Pesto Lasagna with Spinach and Mushrooms

  • 4 cups torn fresh spinach, steamed, drained, and coarsely chopped
  • 2 cups sliced fresh white mushrooms
  • 1/2 cup bottled pesto
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
  • 3/4 cup (3 ounces) shredded provolone cheese
  • 1 (15-ounce) carton fat-free ricotta cheese
  • 1 large egg, lightly beaten
  • 3/4 cup (3 ounces) fresh grated Parmesan cheese, divided (as noted below)
  • 1 (25.5-ounce) bottle fat-free tomato-basil pasta sauce
  • 1 (8-ounce) can tomato sauce
  • Non-stick cooking spray
  • 1 (8-ounce) package no-boil lasagna noodles (12 noodles)


  1. Apply cooking spray on the bottom of a 6-quart oval electric slow cooker.
  2. Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside.
  3. Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stir well.
  4. Mix in 1/4 cup Parmesan cheese, and set aside.
  5. Combine the pasta sauce and the tomato sauce in a medium bowl.
  6. Spread 1 cup pasta sauce mixture in the bottom.
  7. Arrange 3 noodles over pasta sauce mixture; top with 1 cup cheese mixture and 1 cup spinach mixture.
  8. Repeat the layers, ending with spinach mixture.
  9. Arrange 3 noodles over spinach mixture; top with remaining 1 cup cheese mixture and 1 cup pasta sauce mixture.
  10. Place remaining 3 noodles over sauce mixture; spread remaining sauce mixture over noodles.
  11. Sprinkle with the remaining 1/2 cup Parmesan cheese.
  12. Cover with lid; cook on LOW 5 hours or until done.

Makes 8 servings.

Approximate Nutrient Analysis per serving:
400 calories, 17 g fat, 7 g saturated fat, 65 mg cholesterol, 800 mg sodium, 37 g carbohydrate, 3 g fiber, 10 g sugar, 24 g protein


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