Pesto lasagna with spinach and mushrooms recipe

Ingredients

• 12 precooked lasagna noodles
• 4 cups torn spinach
• 2 cups cremini mushrooms, sliced
• ½ cup pesto
• ¾ cup shredded part-skim mozzarella cheese
• ¾ cup shredded provolone cheese
• 1 carton (15 ounces) fat-free ricotta cheese
• 1 lightly beaten large egg
• ¾ cup grated fresh Parmesan cheese, divided
• 1 (25.5 ounces) bottle fat-free tomato-basil pasta sauce
• 1 (8 ounces) can tomato sauce
• Cooking spray

1. Place spinach in a steamer with a little amount of water. Cover and steam for three minutes. Drain spinach, squeeze dry and chop coarsely.
2. In a mixing bowl, put together pesto, mushrooms and spinach, stir until fully blended.
3. In a separate bowl, mix altogether provolone, ricotta, egg and mozzarella, stir to coat.
4. Add one-fourth Parmesan cheese, stir and set aside.
5. Combine both tomato and pasta sauces in a bowl.
6. Coat the bottom of a six-inch slow cooker with cooking spray. Pour one cup of pasta mixture on the bottom of the cooker.
7. Place three noodles on top of pasta sauce, and then followed by one cup cheese mixture and one cup spinach mixture.
8. Do the same layering procedure and wind up with the spinach mixture.
9. Neatly place three noodles on top of the spinach mixture, one cup cheese mixture and one cup pasta sauce mixture.
10. On top of the sauce mixture, pile last three noodles, spread the last batch of the sauce mixture over the noodles. Drizzle with half cup Parmesan.
11. Cover the lid of the cooker, turn on low and cook for five hours until lasagna is well done. Serve!