Slow-Cooker Mushroom-Spinach Lasagna

• 1 Tbsp. oil
• 1/2 lb. sliced fresh mushrooms
• 1 pkg. (6 oz.) baby spinach leaves
• 1 can (14.5 oz.) tomato sauce
• 1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano, undrained
• 1/2 tsp. Italian seasoning
• 1 container (8 oz.) ricotta cheese
• 1/2 cup KRAFT Grated Parmesan Cheese, divided
• 1/4 tsp. black pepper
• 6 lasagna noodles, uncooked
• 1-1/2 cups KRAFT Finely Shredded Italian* Five Cheese Blend

1. Heat oil in large skillet on medium heat.
2. Add mushrooms; cook and stir 3 min.
3. Add spinach; cook 3 min., stirring occasionally.
4. Stir in tomato sauce, tomatoes and Italian seasoning.
5. Bring to boil; simmer on medium-low heat 3 min.
6. Meanwhile, mix ricotta, 1/4 cup Parmesan and pepper until blended.
7. Spread 3/4 cup tomato sauce mixture onto bottom of slow cooker sprayed with cooking spray; top with 3 noodles, breaking as necessary to fit, and 3/4 cup of the remaining tomato sauce mixture.
8. Cover with ricotta mixture, 1 cup shredded cheese, 3/4 cup tomato sauce mixture and remaining noodles, broken to fit.
9. Top with remaining tomato sauce mixture; cover with lid.
10. Cook on LOW 4 to 6 hours.
11. Sprinkle with remaining cheeses; let stand, covered, 10 min.
12. or until shredded cheese is melted.

oil, mushrooms, baby spinach leaves, tomato sauce, tomatoes, italian seasoning, ricotta cheese, parmesan cheese, black pepper, lasagna noodles, italian

Taken from www.kraftrecipes.com/recipes/slow-cooker-mushroom-spinach-lasagna-166179.aspx (may not work)