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Main dishes

Smart-Choice Slow-Cooker Vegetable Lasagna

Smart-Choice Slow-Cooker Vegetable Lasagna recipe
photo by:kraft
Fresh mushrooms, red peppers and spinach are welcome additions to lasagna in this easy slow-cooker dish.
time
prep:
20 min
total:
4 hr 20 min
servings
total:
8 servings

What You Need

1
Tbsp.  oil
1/2
lb.  sliced fresh mushrooms
2
 red peppers, coarsely chopped
1
pkg.  (6 oz.) baby spinach leaves
1
jar  (24 oz.) spaghetti sauce
1
container  (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1
pkg.  (8 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4
cup  KRAFT Grated Parmesan Cheese, divided
1
 egg
6
 whole wheat lasagna noodles, uncooked

Make It

HEAT oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 min. Remove from heat. Add spinach; stir until wilted. Stir in spaghetti sauce.

MIX ricotta, 1-1/2 cups shredded cheese, 2 Tbsp. Parmesan and egg until blended.

SPOON 1-1/2 cups sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and ricotta mixture. Cover with 2 cups sauce. Top with remaining noodles (broken to fit), ricotta mixture and sauce. Cover with lid.

COOK on LOW 4 to 5 hours (or on HIGH 2 to 3 hours) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.

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