Slow-Cooker Mushroom-Spinach Lasagna

Ingredients

• 1 Tbsp. oil
• 1/2 lb. sliced fresh mushrooms
• 1 pkg. (6 oz.) baby spinach leaves
• 1 can (14.5 oz.) tomato sauce
• 1 can (14.5 oz.) diced tomatoes with basil
• garlic and oregano
• undrained
• 1/2 tsp. Italian seasoning
• 1 container (8 oz.) ricotta cheese
• 1/2 cup KRAFT Grated Parmesan Cheese
• divided
• 1/4 tsp. black pepper
• 6 lasagna noodles
• uncooked
• 1-1/2 cups KRAFT Finely Shredded Italian* Five Cheese Blend

Instructions

1. Heat oil in large skillet on medium heat.
2. Add mushrooms; cook and stir 3 min.
3. Add spinach; cook 3 min., stirring occasionally.
4. Stir in tomato sauce, tomatoes and Italian seasoning.
5. Bring to boil; simmer on medium-low heat 3 min.
6. Meanwhile, mix ricotta, 1/4 cup Parmesan and pepper until blended.
7. Spread 3/4 cup tomato sauce mixture onto bottom of slow cooker sprayed with cooking spray; top with 3 noodles, breaking as necessary to fit, and 3/4 cup of the remaining tomato sauce mixture.
8. Cover with ricotta mixture, 1 cup shredded cheese, 3/4 cup tomato sauce mixture and remaining noodles, broken to fit.
9. Top with remaining tomato sauce mixture; cover with lid.
10. Cook on LOW 4 to 6 hours.
11. Sprinkle with remaining cheeses; let stand, covered, 10 min.
12. or until shredded cheese is melted.