1/4 cup Kraft 100% Parmesan Light Grated Cheese, divided
6 whole wheat lasagna noodles, uncooked
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How do I make it ?
Heat oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 min. Remove from heat. Add spinach; stir until wilted. Stir in pasta sauce.
Mix egg, ricotta, 1-1/2 cups shredded cheese and 2 Tbsp. Parmesan until blended.
Add 1-1/2 cups sauce to slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups sauce. Top with remaining noodles (broken to fit), cheese mixture and sauce. Cover with lid.
Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours) or until liquid is absorbed. Sprinkle with remaining cheeses; cook, covered, 10 min. or until shredded cheese is melted.
Kraft Kitchen Tips!
Sauce can be made ahead of time. Refrigerate up to 24 hours before using as directed.
Serve with a whole wheat roll, mixed green salad tossed with your favourite Kraft Calorie-Wise Dressing, and fresh fruit for dessert.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 7 g
Cholesterol 60 mg
Sodium 600 mg
Carbohydrate 28 g
Fibre 4 g
Sugars 7 g
Protein 23 g
8 servings, 1/8 recipe (294 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.