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Pesto Lasagna with Spinach and Mushrooms

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.
8 Servings -
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Servings:8  | Calories:535 | Total Fat:33g  | Chol:72mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 33g
51 %
Sat Fat 12g
60 %
Total Carb 41g
14 %
Fiber 6g
24 %
Sugars 10g
Cholesterol 72mg
24 %
Sodium 852mg
36 %
Protein 21g
43 %
40% Others combined
23% Pesto
18% Lasagna noodles
17% Fat-free ricotta cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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)

Directions : View recipe directions on
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