The Recipe

Pesto Lasagna with Spinach and Mushrooms

Name: Pesto Lasagna with Spinach and Mushrooms
Yield: 8 servings
Ingredients: 4 cups torn spinach; 2 cups sliced cremini mushrooms; 1/2 cup commercial pesto; 3/4 cup (3 ounces) shredded part-skim mozzarella cheese; 3/4 cup (3 ounces) shredded provolone cheese; 1 (15-ounce) carton fat-free ricotta cheese; 1 large egg, lightly beaten; 3/4 cup (3 ounces) grated fresh Parmesan cheese, divided; 1 (25.5-ounce) bottle fat-free tomato-basil pasta sauce; 1 (8-ounce) can tomato sauce; Cooking spray; 1 (8-ounce) package precooked lasagna noodles (12 noodles)

COOK TIME : a few secondsPREP TIME : a few seconds

By Cooking LightFrom Myrecipes

Pesto Lasagna with Spinach and Mushrooms

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Ingredients

DESCRIPTION

No-boil lasagna noodles are perfect for this recipe, as they absorb all the juices that accumulate in the crockpot. Use 2 (10-ounce) packages of frozen chopped spinach in place of fresh, if you prefer. Also, any mushroom will work.

INGREDIENTS