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Slow-Cooker Vegetable Lasagna

Nutrition per serving    (USDA % daily values)
CAL
340
FAT
58%
CHOL
35%
SOD
66%

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Ingredients for 8 servings

1 Tbsp. oil

1/2 lb. sliced fresh mushrooms

2 red peppers, coarsely chopped

1 pkg. (6 oz.) baby spinach leaves

1 jar (24 oz.) spaghetti sauce

1 container (15 oz.) POLLY-O Natural Part Skim ricotta Cheese

1 pkg. (8 oz.) KRAFT shredded italian* Five cheese with a TOUCH OF PHILADELPHIA, divided

1/4 cup KRAFT Grated parmesan cheese, divided

1 egg

6 whole wheat lasagna noodles, uncooked

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