Slow-Cooker Vegetable Lasagna

No boiling required for this slow-cooker lasagna! The uncooked noodles become tender during a long, slow simmer in the vegetable sauce.

• Ready In: 6 hrs 20 mins
• Serves: 8
• Yields: 8

Ingredients

• 1  tablespoon  oil
• 1⁄2 lb mushroom, sliced
• 2  red bell peppers, coarsely chopped
• 1 (6 ounce) package  baby spinach leaves
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can ricotta cheese (suggested, Polly-O Natural Part Skim)
• 8  ounces  Italian cheese blend, shredded, divided (suggested, Kraft Shredded Italian Five Cheese with a Touch Of Philadelphia)
• 1⁄4 cup  Kraft® Grated Parmesan Cheese, divided
• 6  whole wheat lasagna noodles, uncooked

Directions

1. Heat oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 minute Remove from heat. Add spinach; stir until wilted. Stir in tomato sauce.
2. Mix egg, ricotta, 1-1/2 cups shredded cheese and 2 tablespoons Parmesan until blended.
3. Spoon 1-1/2 cups sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and ricotta mixture. Cover with 2 cups sauce. Top with remaining noodles (broken to fit), ricotta mixture and sauce. Cover with lid.
4. Cook on Low 4 to 5 hours (or on High 2 to 3 hours) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 minute or until shredded cheese is melted.
5. Tips: Dried pasta will last almost indefinitely if stored in an airtight glass or plastic container in a cool dark place. Dried whole wheat pasta can turn rancid, however, so should be used within the recommended time listed on the package.
6. Variations: Serve with smart sides, such as a crisp mixed green salad or your favorite steamed vegetable, to balance out the meal.