Looking for a stress-free Italian entrée? Layered in a slow cooker, this meatless lasagna couldn't be simpler to prepare.
Slow-Cooker Red Pepper-Spinach Lasagna
- Prep Time 30 min
- Total 5 hr 30 min
- Servings 6
- Ingredients 9
Ingredients
- 1 jar (26 to 28 oz) tomato pasta sauce
- 2 red bell peppers, chopped
- 1 medium onion, chopped (1/2 cup)
- 2 boxes (9 oz each) frozen chopped spinach, thawed, squeezed to drain
- 1 can (8 oz) Muir Glen™ organic tomato sauce
- 9 uncooked lasagna noodles
- 1 jar (16 oz) Alfredo pasta sauce
- 15 slices (1 oz each) provolone cheese
- 1/4 cup grated Parmesan cheese
Instructions
-
Step1Spray 5- to 6-quart slow cooker with cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of slow cooker.
-
Step2In large bowl, mix bell peppers, onion and spinach; stir in remaining tomato pasta sauce and the tomato sauce.
-
Step3Layer 3 lasagna noodles, broken into pieces to fit, over sauce in slow cooker. Top with one-third of the Alfredo sauce (about 1/2 cup), spreading to cover noodles completely. Top with 5 of the cheese slices, overlapping if necessary. Top with one-third of the vegetable mixture (about 2 cups), spreading evenly. Repeat layers twice. Sprinkle Parmesan cheese over top.
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Step4Cover; cook on Low heat setting 5 to 6 hours.
Nutrition
630
Calories
37g
Total Fat
26g
Protein
48g
Total Carbohydrate
15g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 630
- Calories from Fat
- 330
- Total Fat
- 37g
- 57%
- Saturated Fat
- 21g
- 107%
- Trans Fat
- 1g
- Cholesterol
- 95mg
- 32%
- Sodium
- 1460mg
- 61%
- Potassium
- 740mg
- 21%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 5g
- 21%
- Sugars
- 15g
- Protein
- 26g
% Daily Value*:
- Vitamin A
- 150%
- 150%
- Vitamin C
- 40%
- 40%
- Calcium
- 70%
- 70%
- Iron
- 20%
- 20%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1 1/2 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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