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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)


Apply cooking spray on the bottom of a 6-quart oval electric slow cooker. 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, stir well. Mix in 1/4 cup Parmesan cheese, and set aside. Combine the pasta sauce and the tomato sauce in a medium bowl.

Spread 1 cup pasta sauce mixture in the bottom. 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 cheese. 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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