Slow-Cooker Vegetable Lasagna

Ingredients

• 6 oz baby spinach leaves 
• 15 oz tomato sauce canned
• 1  eggs beaten
• 0.5 lb mushrooms fresh sliced
• 8 oz italian* five cheese shredded with a touch of philadelphia, divided kraft
• 1 Tbsp oil 
• 0.3 cup parmesan cheese divided grated kraft
• 15 oz polly-o natural part skim ricotta cheese 
• 2  pasilla peppers red coarsely chopped
• 6  lasagna noodles whole wheat uncooked

Equipment

• frying pan
• slow cooker

Directions

1. Heat oil in large skillet on medium heat.
2. Add mushrooms and peppers; cook and stir 3 min.
3. Remove from heat.
4. Add spinach; stir until wilted. Stir in tomato sauce.
5. Mix egg, ricotta, 1-1/2 cups shredded cheese and 2 Tbsp. Parmesan until blended.
6. 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.
7. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours) or until liquid is absorbed.
8. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.