Slow Cooker Mushroom Spinach Lasagna

Ingredients

• PAM Original No-Stick Cooking Spray
• 1 tablespoon olive oil
• 1 (8 ounce) package fresh sliced mushrooms
• 1 (6 ounce) package baby spinach leaves
• 1 (14.5 ounce) can Hunts Diced Tomatoes with Basil
• Garlic and Oregano
• undrained
• 2 cups Hunts Tomato Sauce", "1/2 teaspoon dried Italian seasoning", "1/4 teaspoon salt", "1 (8 ounce) container part-skim ricotta cheese", "1/2 cup Kraft Grated Parmesan Cheese, divided", "1/4 teaspoon ground black pepper", "6 dry lasagna noodles, uncooked", "1 1/2 cups shredded Italian cheese blend, divided

Instructions

1. Spray inside of 4-quart slow cooker with cooking spray.
2. Heat oil in large skillet over medium-high heat.
3. Add mushrooms; cook 3 minutes, stirring occasionally.
4. Add spinach; cook 3 minutes more or until mushrooms are tender and spinach is wilted, stirring occasionally.
5. Stir in undrained tomatoes, tomato sauce, Italian seasoning and salt.
6. Bring to a boil.
7. Reduce heat and simmer 3 minutes, stirring occasionally.
8. Meanwhile, combine ricotta cheese, 1/4 cup Parmesan cheese and pepper in small bowl; set aside.
9. Spread 3/4 cup sauce mixture over bottom of slow cooker.
10. Layer 3 lasagna noodles over sauce mixture, breaking noodles to fit.
11. Top with 3/4 cup sauce mixture, ricotta cheese mixture and 1 cup Italian cheese.
12. Top with 3/4 cup sauce mixture and remaining 3 lasagna noodles, breaking to fit.
13. Spoon remaining sauce mixture over noodles.
14. Cover; cook on LOW 5 hours or until noodles are tender.
15. Sprinkle with remaining 1/2 cup Italian cheese and remaining 1/4 cup Parmesan cheese.
16. Cover; let stand 5 minutes or until cheese melts.