RED PEPPER-SPINACH LASAGNA
A MEATLESS MEAL: Enjoy easy red pepper-spinach lasagna for a no-meat dinner. Add a lettuce wedge and some garlic bread. Enjoy fat-free vanilla ice cream for dessert.
Ingredients
1 26- to 28-ounce jar tomato pasta sauce, divided 2 medium red bell peppers, chopped 1 small onion, chopped 2 9-ounce boxes frozen chopped spinach, thawed and squeezed dry 1 8-ounce can no-salt-added tomato sauce 9 uncooked lasagna noodles 16-ounce jar Alfredo sauce, divided 15 slices of provolone cheese slices 1/4 cup parmesan cheese
Coat a 4-quart or larger slow cooker with cooking spray. Spread 3/4 cup tomato pasta sauce in cooker. In a large bowl, mix red bell peppers, onion and spinach. Stir in remaining pasta sauce and tomato sauce.
Layer 3 uncooked lasagna noodles (broken to fit) in slow cooker. Top with 1/3 of Alfredo sauce over noodles, spreading to cover. Top with 5 slices of provolone cheese slices, overlapping if necessary. Top with 1/3 of vegetable mixture (about 2 cups), spreading evenly. Repeat layers twice. Sprinkle 1/4 cup parmesan cheese on top. Cover; cook on low 5 to 6 hours. (Adapted from “Betty Crocker: The Big Book of One-Pot Dinners”; Houghton Mifflin Harcourt, 2015.)