Red Pepper–Spinach Lasagna
Ingrediënten
- 1 jar 26 to 28 oz tomato pasta sauce
- 2 medium red bell peppers chopped
- 1 medium onion chopped (½ cup)
- 2 boxes 9 oz each frozen chopped spinach, thawed, squeezed to drain
- 1 can 8 oz tomato sauce
- 9 uncooked lasagna noodles
- 1 jar Alfredo pasta sauce
- 15 slices 1 oz each provolone cheese
- ¼ cup grated Parmesan cheese
Instructies
- Spray 5- to 6-quart slow cooker with cooking spray.
- Spread ¾ cup of the tomato pasta sauce in bottom of slow cooker.
- In large bowl, mix bell peppers, onion and spinach; stir in remaining tomato pasta sauce and the tomato sauce.
- Layer 3 lasagna noodles, broken into pieces to fit, over sauce in slow cooker.
- Top with one-third of the Alfredo sauce, 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.
- Cover; cook on Low heat setting 5 to 6 hours.
Notes / Tips / Wine Advice:
Time-saver:
Frozen spinach can be quickly thawed using the microwave. Place frozen blocks of spinach in a 10-inch square microwavable dish. Microwave uncovered on High Minutes. Break up blocks; microwave More minutes or until completely thawed. Drain well, squeezing out as much liquid as possible.
Nutritional Information
Calories: 630 kcal
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