Wednesday, January 22, 2014

Slow-Cooker Vegetable Lasagna

1 Tbsp.  oil
½ lb.  sliced fresh mushrooms
red peppers, coarsely chopped
1 pkg.  (6 oz.) baby spinach leaves
1 jar  (24 oz.) spaghetti sauce
1 container  (15 oz.) Natural Part Skim Ricotta Cheese
1 pkg.  (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
1/4 cup  KRAFT Grated Parmesan Cheese, divided
6  whole wheat lasagna noodles, uncooked

HEAT oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 min. Remove from heat. Add spinach; stir until wilted. Stir in spaghetti sauce.
MIX ricotta, 1-1/2 cups shredded cheese, 2 Tbsp. Parmesan and egg until blended.
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.
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 min. or until shredded cheese is melted.

From Kraft

* Made with quality cheeses crafted in the USA.