Since this lasagna is prepared in the slow cooker, it’s a great weeknight dinner option that can be assembled ahead of time, cooked throughout the day, and then served in the evening. No-boil lasagna noodles are perfect for this recipe, as they absorb all the juices that accumulate in the crockpot. Use 2 (10-ounce) packages of frozen chopped spinach in place of fresh, if you prefer. Also, any mushroom will work.
View Recipe: Pesto Lasagna with Spinach and Mushrooms