SLOW-COOKER RED PEPPER-SPINACH LASAGNA
Looking for a stress-free Italian entrée? Layered in a slow cooker, this meatless lasagna couldn't be simpler to prepare.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 5h30m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of slow cooker.
- In large bowl, mix bell peppers, onion and spinach; stir in remaining tomato pasta sauce and the tomato sauce.
- Layer 3 lasagna noodles, broken into pieces to fit, over sauce in slow cooker. Top with one-third of the Alfredo sauce (about 1/2 cup), spreading to cover noodles completely. Top with 5 of the cheese slices, overlapping if necessary. Top with one-third of the vegetable mixture (about 2 cups), spreading evenly. Repeat layers twice. Sprinkle Parmesan cheese over top.
- Cover; cook on Low heat setting 5 to 6 hours.
Nutrition Facts : Calories 630, Carbohydrate 48 g, Cholesterol 95 mg, Fat 5 1/2, Fiber 5 g, Protein 26 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1460 mg, Sugar 15 g, TransFat 1 g
SLOW-COOKER SPINACH ALFREDO LASAGNA
Creamy, cheesy Alfredo sauce layered with chicken and spinach makes this easy slow-cooker lasagna an elegant alternative to the classic Italian dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h
Yield 10
Number Of Ingredients 7
Steps:
- Cook and drain spinach as directed on package; squeeze out as much liquid as possible. Set aside.
- Spray 5-quart oval slow cooker with cooking spray.
- In large bowl, mix 1 cup of the cheese blend and the Alfredo sauce.
- In slow cooker, spread one-fourth of the sauce mixture. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-third of the chicken, one-third of the spinach and 1/2 cup of the cheese blend. Repeat layers twice. Top with remaining noodles, sauce mixture and the Parmesan cheese.
- Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until edges are bubbly and center is heated through. Let stand 10 minutes; sprinkle with diced tomato before serving.
Nutrition Facts : Calories 640, Carbohydrate 39 g, Cholesterol 165 mg, Fat 5 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 2 g, TransFat 1 g
SLOW-COOKER SPINACH LASAGNA ROLLUPS
Change up your typical pasta casserole with these fun vegetarian lasagna rollups-they're like individually portioned mini lasagnas. The pasta tends to soak up a lot of the liquid while it cooks, so you'll want to reserve about a half jar of marinara sauce to add at the end for a properly saucy dish.
Provided by Maggie Shi
Categories Slow Cooker Pasta Lasagna Spinach Ricotta Vegetarian Dinner
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook the lasagna noodles according to the instructions on the box until barely al dente. Drain and set aside.
- Meanwhile, in a large bowl, mix the ricotta, mozzarella, Parmesan, Italian seasoning, and eggs. Stir in the spinach.
- Pour 1/2 jar of marinara sauce into the bottom of a slow cooker, spreading evenly.
- Cut each lasagna noodle in half crosswise. Spread about 1 heaping tablespoon ricotta mixture across one noodle half. Roll up the noodle and place it in the slow cooker, seam-side down. Continue with the remaining noodles and ricotta mixture.
- Pour 1 jar of marinara sauce over the top of the rollups. Cover and cook on high for 3 hours. Pour the remaining 1/2 jar of sauce into the slow cooker and allow to heat through before serving.
SKINNY SLOW-COOKER LASAGNA
Blogger Cheri Liefeld of Adventures in the Kitchen shares a recipe for Slow Cooker Lasagna that has been "healthified".
Provided by Cheri Liefeld
Categories Entree
Time 6h35m
Yield 8
Number Of Ingredients 11
Steps:
- In 10-inch skillet, cook turkey and onion over medium heat 6 to 8 minutes, stirring occasionally, until turkey is no longer pink; drain. Stir in tomatoes, spinach, basil, salt and pepper.
- In medium bowl, stir 1 cup of the mozzarella, the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
- In 6-quart slow cooker, spoon one-fourth of the turkey mixture; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the turkey mixture. Top with 5 noodles, the remaining cheese mixture and one-fourth of the turkey mixture. Top with the remaining 5 noodles and the remaining turkey mixture.
- Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
- Sprinkle top of lasagna with the remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
Nutrition Facts : Calories 470, Carbohydrate 41 g, Cholesterol 80 mg, Fat 1/2, Fiber 4 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 2 g, TransFat 0 g
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