Posted by: Osmyn | June 15, 2009

Crockpot Pesto Lasagna with Spinach and Mushrooms

We found this recipe in Cooking Light‘s October 2003 issue.  Use low-fat ingredients and oven-ready lasagna noodles.Lasagna

  • 4 C torn spinach
  • 2C sliced mushrooms
  • 1/2C pesto
  • 3/4C shredded mozzarella
  • 3/4C shredded provolone
  • 15oz ricotta
  • 1 large egg
  • 3/4C grated Parmesan, divided
  • 25oz tomato-basil pasta sauce
  • 8oz tomato sauce
  • 8oz pkg oven-ready lasagna noodles
  1. Steam/defrost spinach, squeeze dry, coarsely chop.  Combine with mushrooms and pesto in a medium bowl.
  2. Combine mozzarella, provolone, ricotta, and beaten egg in medium bowl, stir in 1/4C Parmesan.
  3. Combine pasta sauce and tomato sauce in medium bowl.
  4. Spread 1C pasta sauce in bottom of Crockpot, then layer noodles, 1C cheese, 1C spinach.  Repeat layers, ending with spinach, then put 3 noodles on top followed by remaining cheese and 1C sauce.  Put another 3 noodles on top of that and top with remaining sauce and remaining Parmesan.
  5. Cover and cook on low for 5 hours.


  1. I love adding mushrooms and spinach to my lasagnas, it makes them more filling without adding extra calories and fat. I also like to use low fat cottage cheese in place of the ricotta. Thanks for sharing!
    – Brittany

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