1 Tbsp.
oil
½ lb.
sliced fresh
mushrooms
2 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
1 egg
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
From Kraft
* Made
with quality cheeses crafted in the USA.
