4 cups torn spinach
2 cups sliced cremini mushrooms
1/2 cup commercial pesto
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
3/4 cup (3 ounces) shredded provolone cheese
1 (15-ounce) carton fat-free ricotta cheese
1 large egg, lightly beaten
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
1 (25.5-ounce) bottle fat-free tomato-basil pasta sauce
1 (8-ounce) can tomato sauce
1 (8-ounce) package precooked lasagna noodles (12 noodles)
Arrange the spinach in a vegetable steamer; steam, covered, 3 minutes or until spinach wilts.
Drain, squeeze dry, and coarsely chop.
Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside.
Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine.
Stir in 1/4 cup Parmesan, and set aside.
Combine the pasta sauce and the tomato sauce in a medium bowl.
Spread 1 cup pasta sauce mixture in the bottom of a 6-quart oval electric slow cooker coated with cooking spray.
Arrange 3 noodles over pasta sauce mixture; top with 1 cup cheese mixture and 1 cup spinach mixture.
Repeat the layers, ending with spinach mixture.
Arrange 3 noodles over spinach mixture; top with remaining 1 cup cheese mixture and 1 cup pasta sauce mixture.
Place remaining 3 noodles over sauce mixture; spread remaining sauce mixture over noodles.
Sprinkle with the remaining 1/2 cup Parmesan.
Cover with lid; cook on LOW 5 hours or until done.