Slow-Cooker Red Pepper-Spinach Lasagna


Ingredients:


1
jar (26 to 28 oz) tomato pasta sauce
2
red bell peppers, chopped
1
medium onion, chopped (½ cup)
2
boxes (9 oz each) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1
can (8 oz) Muir Glen® organic tomato sauce
9
uncooked lasagna noodles
1
jar (16 oz) Alfredo pasta sauce
15
 slices (1 oz each) provolone cheese
¼
cup grated Parmesan cheese

Directions:
                    
1. Spray 5- to 6-quart slow cooker with cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of slow cooker.
    
2. In large bowl, mix bell peppers, onion and spinach; stir in remaining tomato pasta sauce and the tomato sauce.
    
3. Layer 3 lasagna noodles, broken into pieces to fit, over sauce in slow cooker. Top with one-third of the Alfredo sauce (about 1/2 cup), spreading to cover noodles completely. Top with 5 of the cheese slices, overlapping if necessary. Top with one-third of the vegetable mixture (about 2 cups), spreading evenly. Repeat layers twice. Sprinkle Parmesan cheese over top.
    
4. Cover; cook on Low heat setting 5 to 6 hours.