Ingredients:
1 jar (26 to 28 oz) tomato pasta sauce
2 red bell peppers, chopped
1 medium onion, chopped (1⁄2 cup)
2 boxes (9 oz each) frozen chopped spinach, thawed, squeezed to drain
1 can (8 oz) tomato sauce
9 uncooked lasagna noodles
1 jar (16 oz) Alfredo pasta sauce
15 slices (1 oz each) provolone cheese
1⁄4 cup grated Parmesan cheese

Method:
1 Spray 5- to 6-quart slow cooker with cooking spray. Spread 3⁄4 cup of the tomato pasta sauce in bottom of cooker.

2 In large bowl, mix bell peppers, onion and spinach; stir in remaining tomato pasta sauce and the tomato sauce.

3 In cooker, layer 3 lasagna noodles, broken into pieces to fi t, over sauce. Top with 1⁄3 of the Alfredo pasta sauce (about 1⁄2 cup), spreading to cover noodles completely. Top with 5 of the cheese slices, overlapping if necessary. Top with 1⁄3 of the vegetable mixture (about 2 cups), spreading evenly.

4 Repeat layering twice. Sprinkle Parmesan cheese over top.

5 Cover; cook on Low heat setting 5 to 6 hours. Garnish with fresh oregano or basil leaves, if desired.

Notes and Tips:
Frozen spinach can be quickly thawed using the microwave. Place frozen blocks of spinach in a 10-inch-square microwavable dish. Place in microwave oven and cook on High 3 minutes. Break up blocks and continue cooking in microwave 3 minutes longer, just until completely thawed. Drain well, squeezing out as much liquid as possible.

red pepper spinach lasagna recipe