Pesto Lasagna with Spinach and Mushrooms

(from Doris’s recipe box)

Calories: 398, from fat: 41%; FAT 18.2g (7.8 sat, 6.6 mono, 2.3 poly); PROTEIN 22.2g; CARBS 38.5g; FIBER 2g; CHOL 56mg; IRON 2. 8mg; SODIUM 1,036mg; CALC 407mg

Source: Cooking Light, October 2003 (from RecipeThing user jerseyjenny)

Prep time: 30 minutes
Cook time: 300 minutes
Serves 8 people


  • 4 cups torn spinach, OR
  • 2 10-oz packages frozen spinach
  • 2 cups sliced cremini or other mushroom
  • 1/2 cup pesto
  • 3/4 cup (3oz) shredded part-skim mozzarella cheese
  • 3/4 cup (3oz) shredded provolone cheese
  • 1 15oz carton fat-free ricotta cheese
  • 1 large egg, lightly beaten
  • 3/4 cup (3oz) grated fresh Parmesan cheese, divided
  • 1 (25.5 oz) bottle fat-free tomato-basil pasta sauce
  • 1 (8oz) can tomato sauce
  • Cooking spray
  • 1 (8oz) package precooked lasagna noodles (12 noodles)


  1. Arrange the spinach in a vegetable steamer, steam, covered, 3 minutes or until spinach wilts. Drain, squeeze dry, and coarsely chop.

  2. Combine spinach, mushrooms, and pesto in a medium bowl to combine, set aside.

  3. Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine. Stir in 1/4 cup Parmesan, and set aside.

  4. Combine the pasta sauce and the tomato sauce in a medium bowl.

  5. Spread 1 cup pasta sauce mixture in the bottom of a 6 quart oval electric slow cooker coated with cooking spray.

  6. Arrange 3 noodles over pasta sauce mixture, top with 1 cup cheese mixture and 1 cup spinach mixture.

  7. Repeat the layers, ending with the spinach mixture.

  8. Arrange 3 noodles over spinach mixture; top with remaining 1 cup cheese mixture and 1 cup pasta sauce mixture.

  9. Place 3 remaining noodles over sauce mixture, spread remaining sauce mixture over noodles.

  10. Sprinkle with the remaining 1/2 cup Parmesan.

  11. Cover with lid, cook on LOW 5 hours or until done.

Email to a friend | Print this recipe | Back