Slow-Cooker Mushroom-Spinach Lasagna - Kraft Recipes Top
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Slow-Cooker Mushroom-Spinach Lasagna

Prep Time
Total Time

8 servings

There are lots reasons to love your slow cooker. This recipe is one of them. It'll remind you of the mushroom-spinach lasagna Grandma used to make!

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What You Need

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Make It

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  • Heat oil in large skillet on medium heat. Add mushrooms; cook and stir 3 min. Add spinach; cook 3 min., stirring occasionally. Stir in tomato sauce, tomatoes and Italian seasoning. Bring to boil; simmer on medium-low heat 3 min. Meanwhile, mix ricotta, 1/4 cup Parmesan and pepper until blended.
  • Spread 3/4 cup tomato sauce mixture onto bottom of slow cooker sprayed with cooking spray; top with 3 noodles, breaking as necessary to fit, and 3/4 cup of the remaining tomato sauce mixture. Cover with ricotta mixture, 1 cup shredded cheese, 3/4 cup tomato sauce mixture and remaining noodles, broken to fit. Top with remaining tomato sauce mixture; cover with lid.
  • Cook on LOW 4 to 6 hours. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.

Special Equipment Needed

* Made with quality cheeses crafted in the USA.

Special Extra

For added flavor, combine 1/4 cup KRAFT Grated Parmesan Cheese, 1 Tbsp. Italian seasoning and 1 tsp. onion powder. Use instead of the measured amount of bottled (plain) Italian seasoning called for in this or other Italian-style recipes. Store in airtight container in refrigerator up to 3 months before using as desired.


Prepare using part-skim ricotta cheese and KRAFT 2% Milk Shredded Mozzarella Cheese.

Serving Suggestion

For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 250
Total fat 12g
Saturated fat 6g
Cholesterol 30mg
Sodium 770mg
Carbohydrate 20g
Dietary fiber 3g
Sugars 5g
Protein 17g
% Daily Value
Vitamin A 45 %DV
Vitamin C 20 %DV
Calcium 40 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Loved it and will make again. Loved it and will make again. I left out mushrooms. I used instead sliced eggplant. Spinach leaves torn and mixed in with tomato sauce & diced tomatoes. Yum!
Date published: 2015-05-19
Rated 4 out of 5 by from Definitely a redo This was very good. I added onion, fresh garlic, red pepper. I’m wondering if anyone tried this without the precooking mrms, etc. ‘Was a good girl and did precook somewhat but don’ t think necessary. Also it took more like 3hrs to have it done than the 4-6 suggested.
Date published: 2018-05-24
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