SC Spinach Lasagna

4 cups baby spinach*
2 cups sliced mushrooms (I used baby bellas)
1/2 cup commercial pesto sauce
1 1/2 cups (6 oz.) shredded reduced-fat Italian blend cheese (or mozzarella)
1 15-oz. container part-skim ricotta cheese
1 large egg, lightly beaten
3/4 cup grated fresh Parmesan cheese, divided
1 26-oz. jar tomato-basil pasta sauce
1 8-oz. can tomato sauce
1 8-oz. package precooked lasagna noodles

Steam spinach until it wilts, about 3 minutes. Drain, squeeze dry and coarsely chop. Combine spinach, mushrooms and pesto sauce in a medium bowl and set aside.

Combine shredded cheese, ricotta and egg in a medium bowl. Stir in 1/4 cup of the Parmesan and set aside. Combine pasta sauce with tomato sauce in a bowl.

To assemble: spread 1 cup of pasta sauce in the bottom of an oval slow cooker. Arrange 3 noodles over pasta sauce, breaking up noodles if necessary to fit. Top with 1 cup cheese mixture and 1 cup spinach mixture.

Repeat layers once, ending with remaining 1 cup spinach mixture. Arrange 3 noodles over the spinach mixture, top with remaining cheese mixture and 1 cup pasta sauce.

Place 3 noodles over pasta sauce. Spread remaining pasta sauce over noodles and sprinkle with remaining 1/2 cup Parmesan.

Cover and cook on LOW for 5 hours or until done. My lasagna was done in just over 3 hours.

* You can use 2 packages of frozen chopped spinach, thawed and squeezed dry, in place of the fresh spinach.

Serves: 8
9 poodles