I got this recipe from this book...

Cooking Light Cook's Essential Recipe Collection: Slow Cooker

...and I highly recommend it. I've had 4 recipes out of it now, and all were fantastic -- and there are a ton more that I want to try!

A few of you asked for the Pesto Lasagna recipe I'd posted in my food log... it's below.

Enjoy!

Pesto Lasagna w/Spinach & Mushrooms

4 cups torn spinach (can use 2 10 oz frozen pkg instead; just thaw, drain & squeeze dry)
2 cups sliced cremini mushrooms
1/2 cup commercial pesto
3/4 cup (3 oz) shredded part-skim mozzarella cheese
3/4 cup (3 oz) shredded provolone cheese
1 (15 oz) carton fat-free ricotta cheese
1 large egg, lightly beaten
3/4 cup (3 oz) grated fresh parmesan cheese, divided
1 (26 oz) jar fat-free tomato-basil pasta sauce
1 (8 oz) can tomato sauce
1 (8 oz) package precooked (no boil) lasagna noodles

1. Steam spinach, covered, 3 minutes or until it wilts. Drain, squeeze dry, and coarsely chop. Combine spinach, mushrooms, and pesto in a medium bowl. Set aside.

2. Combine mozzarella, provolone, ricotta and 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 electic 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. Arrange 3 noodles over spinach mixture; top with remaining cheese mixture and 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: 18.2 g (sat 7.8 g, mono 6.6 g, poly 2.3 g)
Protein: 22.2 g
Carb: 38.5 g
Fiber: 2 g
Chol: 56 mg
Iron: 2.8 mg
Sodium: 1036 mg
Calc: 407 mg