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)
Preparation
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.
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.
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.
