Slow Cooker Mushroom Spinach Lasagna

• PAM Original No-Stick Cooking Spray
• 1 tablespoon olive oil
• 1 (8 ounce) package fresh sliced mushrooms
• 1 (6 ounce) package baby spinach leaves
• 1 (14.5 ounce) can Hunts Diced Tomatoes with Basil, Garlic and Oregano, undrained
• 2 cups Hunt's Tomato Sauce
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 1 (8 ounce) container part-skim ricotta cheese
• 1/2 cup Kraft Grated Parmesan Cheese, divided
• 1/4 teaspoon ground black pepper
• 6 dry lasagna noodles, uncooked
• 1 1/2 cups shredded Italian cheese blend, divided

1. Spray inside of 4-quart slow cooker with cooking spray.
2. Heat oil in large skillet over medium-high heat.
3. Add mushrooms; cook 3 minutes, stirring occasionally.
4. Add spinach; cook 3 minutes more or until mushrooms are tender and spinach is wilted, stirring occasionally.
5. Stir in undrained tomatoes, tomato sauce, Italian seasoning and salt.
6. Bring to a boil.
7. Reduce heat and simmer 3 minutes, stirring occasionally.
8. Meanwhile, combine ricotta cheese, 1/4 cup Parmesan cheese and pepper in small bowl; set aside.
9. Spread 3/4 cup sauce mixture over bottom of slow cooker.
10. Layer 3 lasagna noodles over sauce mixture, breaking noodles to fit.
11. Top with 3/4 cup sauce mixture, ricotta cheese mixture and 1 cup Italian cheese.
12. Top with 3/4 cup sauce mixture and remaining 3 lasagna noodles, breaking to fit.
13. Spoon remaining sauce mixture over noodles.
14. Cover; cook on LOW 5 hours or until noodles are tender.
15. Sprinkle with remaining 1/2 cup Italian cheese and remaining 1/4 cup Parmesan cheese.
16. Cover; let stand 5 minutes or until cheese melts.

spray, olive oil, mushrooms, baby spinach leaves, tomatoes, tomato sauce, italian seasoning, salt, ricotta cheese, parmesan cheese, ground black pepper, lasagna noodles, italian cheese blend

Taken from allrecipes.com/recipe/slow-cooker-mushroom-spinach-lasagna/ (may not work)