Spinach Lasagna

Zucchini, spinach and bell pepper layer into this delicious slow-cooker lasagna and you won't believe it is less than 300 calories per serving!

Ingredients

1

jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce

1

can (14.5 oz) Muir Glen™ organic fire roasted crushed or diced tomatoes, undrained

1/4

teaspoon crushed red pepper, if desired

1

yellow bell pepper, coarsely chopped

1

zucchini, halved and thinly sliced

9

uncooked lasagna noodles

1 1/4

cups light ricotta cheese

1 1/2

cups shredded part-skim mozzarella cheese (6 oz)

4

cups coarsely chopped fresh baby spinach (4 oz)

Directions

1

•  Spray 5- to 6-quart slow cooker with cooking spray. In medium bowl, mix pasta sauce, tomatoes, crushed red pepper, bell pepper and zucchini. Spread 1 cup tomato mixture in bottom of slow cooker.
• 2 Layer 3 lasagna noodles, broken into pieces to fit, over sauce in slow cooker. Spread half of the ricotta cheese over noodles; sprinkle with 1/4 cup of the mozzarella cheese and half of the spinach. Top with one-third of the tomato sauce mixture (about 1 1/2 cups). Repeat layering of noodles, cheeses and spinach. Top with remaining 3 noodles and sauce. Save remaining 1 cup mozzarella cheese in refrigerator.
• 3 Cover; cook on Low heat setting 4 to 5 hours or until noodles are tender and cooked through. Sprinkle with reserved mozzarella; cover and let stand 10 minutes to melt cheese.