Slow Cooker Spinach Lasagna
- 1 24-oz. jar marinara sauce
- 1 14.5-oz. can no-salt-added diced tomatoes, drained
- 1/4 tsp. crushed red pepper flakes
- 1 large yellow bell pepper, chopped into ½-inch pieces
- 9 uncooked lasagna noodles
- 1 1/2 cup Hood® Sour Cream
- 2 1/4 cups shredded part-skim mozzarella cheese
- 4 cups raw baby spinach
Coat a slow cooker with cooking spray.
In a medium bowl, combine the marinara sauce, tomatoes, crushed red pepper flakes, and bell pepper. Spread 1 cup of this mixture evenly in the bottom of the slow cooker.
Place 3 lasagna noodles, broken into pieces to fit, over the sauce in the slow cooker. Spread ¾ cup of the sour cream over the noodles and top with ¾ cup cheese and 2 cups spinach. Top with a third of the remaining tomato sauce mixture.
Repeat the layering of the noodles, sour cream, cheese, and spinach. Top with the remaining 3 noodles and the remaining sauce. Set aside the remaining ¾ cup cheese in the refrigerator.
Cover the slow cooker. Cook on LOW for about four hours or until the noodles are tender. Uncover slow cooker and sprinkle remaining cheese on top. Turn off the slow cooker. Cover, and allow lasagna to sit for at least 5 minutes before serving.
Per Serving: Calories: 397, Carbohydrate: 38 grams, Protein: 15 grams, Fiber: 5 grams, Fat: 21 grams, Saturated fat: 10 grams, Cholesterol: 87 milligrams, Sodium: 761 milligrams, Calcium: 341 milligrams.