Pesto Lasagna with Spinach & Mushroom

I had a request for this recipe so here it is...

4 cups torn spinach
2 cups sliced mushrooms
1/2 cup pesto
3/4 cup shredded part-skim mozzarella cheese
3/4 cup shredded provolone cheese
1 (15 oz) carton fat-free ricotta cheese
1 large egg, lightly beaten
3/4 cup grated fresh Parmesan cheese
1 (26 oz) jar fat-free tomato-basil pasta sauce
1 (8 oz) can tomato sauce
Cooking spray
1 (8 oz) package precooked lasagna noodles


1. Steam spinach, covered 3 minutes or until spinach wilts. Drain, squeeze dry, and coarsely chop. Combine spinach, mushrooms, ad pesto in a medium bowl, and set aside.
2. Combine mozzarella, provolone, ricotta, ad egg in a medium bowl, stirring well. Stir in 1/4 cup parmesan cheese, and set aside. Combine pasta sauce and tomato sauce in a medium bowl. 
3. Spread 1 cup pasta sauce mixture in bottom of a 6-quart oval electric slow cooker coated with cooking spray. Arrange 3 noodles over pasta sauce mixture, and top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat layers once, ending with remaining 1 cup spinach mixture; top with remaining cheese mixture ad 1 cup pasta sauce mixture. Place 3 noodles over sauce mixture; spread remaining sauce mixture over noodles. Sprinkle with remaining 1/2 cup Parmesan cheese. Cover and cook on LOW 5 hours or until done. Yield: 8 servings.


Calories: 398 (41% from fat); Fat 18.2g; Protein 22.2%; Carb 38.5%


All credits for this recipe goes to Cooking Light: Five Star Recipes

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Substitutions for those in Japan:
(This is, at least, what I did...)

Pesto - Basil Pasta Sauce
Part-skim mozzarella cheese - 1 pkg. big mozzarella ball
Provolone cheese - thinly shredded cheese (you can find at the supermarket)
Ricotta cheese - cottage cheese
NO egg
Tomato-basil pasta sauce - any kind of PIZZA sauce (not spaghetti sauce)
Tomato sauce - tomato puree
*Also, I didn't use a slow cooker, but rather a shallow baking dish in my toaster oven.

If you have any questions/comments/concerns, let me know!