Vegetarian

Crockpot (Slow Cooker) Pesto Lasagna is for Dinner.

Crockpot (Slow Cooker) Pesto Lasagna takes 10 minutes to prepare.

Crockpot (Slow Cooker) Pesto Lasagna takes 360 minutes to cook.

Crockpot (Slow Cooker) Pesto Lasagna makes 8 servings.

The ingredients for Crockpot (Slow Cooker) Pesto Lasagna are:

1 (26-ounce) jar prepared pasta sauce
1 (10-ounce) box lasagna noodles
1 1/2 cup pesto
1 (15-ounce) container fat-free ricotta cheese
1 (12-ounce) bag baby spinach
1 cup grated Parmesan cheese
16 ounces fat free shredded mozzarella cheese
1/4 cup water

Here is how you make Crockpot (Slow Cooker) Pesto Lasagna:

1. Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and swirl it around. 2. Add a layer of uncooked lasagna noodles (you're going to have to break them to make a layer). 3. Smear ricotta cheese and pesto onto the noodles. 4. Add a handful or two of baby spinach, and top with a layer of Parmesan and mozzarella cheeses. 5. Repeat layers until you've run out of ingredients. 6. Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.7. Cover and cook on low for 6 hours, or on high for about 3 to 4. You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. 8. Uncover, and let it sit for 10 to 15 minutes before serving.Serving Size: Makes 8 ServingsNumber of Servings: 8Recipe submitted by SparkPeople user DARK_CINDERELLA.

The nutritional information for Crockpot (Slow Cooker) Pesto Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 607.0

• Total Fat: 27.7 g
• Cholesterol: 43.0 mg
• Sodium: 1,835.8 mg
• Total Carbs: 52.5 g
• Dietary Fiber: 3.5 g
• Protein: 35.8 g