Pesto Lasagna

I’ve really enjoyed turning Thursdays into Slow Cooker days. During the rest of the week husband, depending on his work load, will play with little one while I am cooking dinner. Husband works a little later than normal on Thursdays so having the extra time the slow cooker gives me to spend with little one when we get home has really been a blessing. With the slow cooker I don’t have to encourage little one to entertain himself with his books or toys while I cook. Instead we can spend that extra time outside. Part of me wishes that every meal I cooked was in a slow cooker but I really do love cooking so using the slow cooker one to two times a week works well for me.

This little gem has been on my mind for the past few weeks. I’ve really enjoyed lasagna in the slow cooker ever since I found the first recipe on kraftfoods.com. I’ve experimented a little with that recipe and I have had a great time trying out the adjustments. This recipe is not very different but I liked the idea of making the lasagna meatless. I’m a huge fan of spinach and mushrooms so his recipe was a natural fit to our family.

I used the original ingredients in this recipe when I made it (other than switching portobellos for creminis) and decided that they are a few changes I could make. Next time I make this, and I will make it again, I will use frozen spinach instead of fresh, any mushrooms that are on sale and use all mozzarella cheese instead of a mozzarella/provolone mix. I have reflected these changes in the recipe below. I don’t think any of these changes will change the taste much, if at all, and in the long run will save me around $5. And as husband mentioned on our nightly walk, $5 is a pantry meal. Such a wise man I married.

Enjoy!

10oz frozen spinach, defrosted a drained
2 portobello mushrooms, sliced
½ cup pesto *don't be afraid to use the whole jar!
1 ½ cups mozzarella cheese, shredded
15 oz. ricotta cheese
1 egg, lightly beaten

¾ cup Click to see savings Parmesan cheese

26 oz. marinaraClick to see savings

8 oz. tomato sauce
Click to see savingsClick to see savings12 lasagna noodles

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

Combine mozzarella, provolone, ricotta, ¼ cup parmesan and the egg in a medium bowl and set aside.

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

Spray the inside of the slow cooker with cooking spray. Place ingredients in the slow cooker in the following layers:

One cup sauce
Three lasagna noodles
One cup cheese
½ spinach/mushroom mixture
One cup sauce
Three lasagna noodles
One cup cheese
½ spinach/mushroom mixture
Three lasagna noodles
Remaining cheese mixture
One cup sauce
Three lasagna noodles
One cup sauce
½ cup parmesan
 
Cover with lid; cook on low 5 hours or until done.

Adapted from Cooking Light – October 2003