SKINNY SLOW-COOKER SPINACH LASAGNA
Zucchini, spinach and bell pepper layer into this delicious slow-cooker lasagna and you won't believe it is less than 300 calories per serving!
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h40m
Yield 8
Number Of Ingredients 9
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In medium bowl, mix pasta sauce, tomatoes, crushed red pepper, bell pepper and zucchini. Spread 1 cup tomato mixture in bottom of slow cooker.
- Layer 3 lasagna noodles, broken into pieces to fit, over sauce in slow cooker. Spread half of the ricotta cheese over noodles; sprinkle with 1/4 cup of the mozzarella cheese and half of the spinach. Top with one-third of the tomato sauce mixture (about 1 1/2 cups). Repeat layering of noodles, cheeses and spinach. Top with remaining 3 noodles and sauce. Save remaining 1 cup mozzarella cheese in refrigerator.
- Cover; cook on Low heat setting 4 to 5 hours or until noodles are tender and cooked through. Sprinkle with reserved mozzarella; cover and let stand 10 minutes to melt cheese.
Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 25 mg, Fat 1, Fiber 3 g, Protein 16 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 6 g, TransFat 0 g
SPINACH AND MUSHROOM LASAGNA
Provided by Food Network Kitchen
Time 4h35m
Yield SERVES: 6 to 8
Number Of Ingredients 9
Steps:
- Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.
- Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.
- Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.
GROUND BEEF SPINACH ALFREDO LASAGNA
With two types of sauces, ground beef, spinach and three kinds of cheese, this dish is super hearty and goes beyond the expected. When serving, be sure to scoop all the way down to the bottom of the slow cooker so everyone gets a good taste of all the yummy layers. -Deborah Bruno, Mira Loma, California
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in spaghetti sauce., In a small bowl, mix ricotta cheese, Parmesan cheese, parsley and pepper. Spread 1 cup meat mixture onto the bottom of an ungreased 5- or 6-qt. slow cooker. Arrange 4 noodles over sauce, breaking noodles to fit if necessary; layer with half of the ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture., Top with 4 noodles, spinach, Alfredo sauce and 2 cups mozzarella cheese. Continue layering with 4 noodles, remaining ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture. Add any remaining noodles; top with remaining meat mixture and mozzarella cheese., Cook, covered, on low 4-5 hours or until noodles are tender.
Nutrition Facts : Calories 757 calories, Fat 40g fat (23g saturated fat), Cholesterol 143mg cholesterol, Sodium 1362mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 4g fiber), Protein 55g protein.
SLOW-COOKER MUSHROOM-SPINACH LASAGNA
There are lots reasons to love your slow cooker. This recipe is one of them. It'll remind you of the mushroom-spinach lasagna Grandma used to make!
Provided by My Food and Family
Categories Pasta
Time 4h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet on medium heat. Add mushrooms; cook and stir 3 min. Add spinach; cook 3 min., stirring occasionally. Stir in tomato sauce, tomatoes and Italian seasoning. Bring to boil; simmer on medium-low heat 3 min. Meanwhile, mix ricotta, 1/4 cup Parmesan and pepper until blended.
- Spread 3/4 cup tomato sauce mixture onto bottom of slow cooker sprayed with cooking spray; top with 3 noodles, breaking as necessary to fit, and 3/4 cup of the remaining tomato sauce mixture. Cover with ricotta mixture, 1 cup shredded cheese, 3/4 cup tomato sauce mixture and remaining noodles, broken to fit. Top with remaining tomato sauce mixture; cover with lid.
- Cook on LOW 4 to 6 hours. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
SLOW COOKER LASAGNA
This recipe is so easy, you might think that you are doing something wrong. It is delicious!
Provided by KIMIRN
Categories World Cuisine Recipes European Italian
Time 4h40m
Yield 10
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
- In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
- Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
- Cover, and cook on LOW setting for 4 to 6 hours.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 35.7 g, Cholesterol 71.6 mg, Fat 20.3 g, Fiber 3.2 g, Protein 31.2 g, SaturatedFat 10.2 g, Sodium 1420.2 mg, Sugar 7.5 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
Found on the back of Lipton Vegetable Soup mix. Have not made before, but am posting for safe keeping.
Provided by JenJenMarie
Categories European
Time 5h20m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine ricotta, 1 cup mozarella, 1/4 cup parmesean, eggs, spinach, and soup mix.
- In 6 quart slow cooker, spread 1 cup sauce. Layer 4 lasagna noodles, broken to fit, then 1 cup sauce, and 1/2 ricotta mixture. Repeat. Top with remaning 4 noodles and 2 cups sauce. Reserve remaining sauce. Cook covered on low 5 to 6 hours.
- Sprinkle with remaining cheeses. Cover and cook 10 minutes. Let stand 10 minutes before serving. Serve with remaining sauce heated.
- recipe calls for 2 - 1lb 10oz jars of pasta sauce. Would not let me post it like that.
SLOW-COOKER SPINACH ALFREDO LASAGNA
Sent to me by the Betty Crocker site. A 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 Bonnie G 2
Categories European
Time 4h30m
Yield 1 pot, 10 serving(s)
Number Of Ingredients 7
Steps:
- Cook and drain spinach as directed on package; squeeze out as much liquid as possible. Set aside.
- 2 Spray 5-quart oval slow cooker with cooking spray.
- 3 In large bowl, mix 1 cup of the cheese blend and the Alfredo sauce.
- 4 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.
- 5 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 211.9, Fat 5, SaturatedFat 1.7, Cholesterol 35.9, Sodium 152.2, Carbohydrate 23.5, Fiber 2.7, Sugar 1.5, Protein 18.2
SLOW-COOKER CHICKEN-SPINACH LASAGNA
Cooked chicken breasts and uncooked noodles simmer in a creamy cheese sauce in the slow cooker while you're out-so you can come home to this yummy lasagna.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine chicken, pasta sauce, water and oregano. Mix cream cheese spread, 1-1/2 cups mozzarella, milk and Italian seasoning in medium bowl until blended; stir in spinach.
- Spoon 1 cup chicken mixture into slow cooker sprayed with cooking spray; top with layers of half each of the noodles and cream cheese mixture. Cover with 2 cups chicken mixture. Top with remaining noodles, cream cheese mixture and chicken mixture. Cover with lid.
- Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; cook, covered, 10 min. or until melted.
Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 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.
SLOW COOKER VEGETARIAN LASAGNA
In college, choosing macaroni and cheese or juniorettes is always a first choice- But sometimes, it just doesn't cut it. Home cooked meals are very necessary every once in awhile, as you may know. Slow cooker recipes are great in apartments, especially when space is limited to prepare a feast. This takes only minutes to prepare, then let it cook while you study or rest for 2 1/2 hours. *Note: Veggie crumbles are a heat and serve vegetarian meat substitute- If you don't want this to be vegetarian, you can substitute 8 ounces ground beef, browned, for the crumbles.
Provided by BeccaB3c
Categories One Dish Meal
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In medium bowl, combine marinara sauce and tomatoes with their juice.
- Spray 4.5-6 quart slow cooker bowl with nonstick cooking spray.
- Spoon 1 cup tomato-sauce mixture into bowl.
- Arrange 1/4 of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible.
- Spoon about 3/4 cup sauce over noodles, then top with 1/2 cup ricotta, and 1/2 cup shredded cheese.
- Spread half of spinach over cheese.
- Repeat layering 2 more times beginning with noodles, but in middle layer, replace spinach with frozen crumbles. Place remaining noodles over spinach, then top with remaining sauce and shredded cheese.
- Cover slow cooker with lid and cook on low 2.5 to 3 hours or on high 1.5 to 1.75 hours, or until noodles are very tender.
Nutrition Facts : Calories 188.3, Fat 7.6, SaturatedFat 3.5, Cholesterol 19.6, Sodium 527.5, Carbohydrate 20.8, Fiber 4.4, Sugar 11, Protein 10
SLOW-COOKER LASAGNA
This easy slow-cooker lasagna is satisfying in all the ways that matter: Rich ricotta-Parmesan-spinach layers alternate with tender noodles, melted mozzarella and tomato. (A slow cooker will not give the crispiness that an oven does, but you may not even miss it.) It's also petite compared to many other lasagnas, perfect for feeding a family, not a crowd. If you've ever had a one-pot pasta, the texture of the noodles will be familiar to you: They are tender and starchy. Don't use no-boil or fresh noodles, as they will overcook. If you like, brown some loose Italian sausage in a skillet, pour off the fat and add it with the tomato sauce layers.
Provided by Sarah DiGregorio
Categories dinner, casseroles, pastas, main course
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the ricotta, spinach, Parmesan, basil, garlic, oregano, onion powder, ¼ teaspoon salt and a generous amount of black pepper.
- Lightly grease the bottom and sides of a 6- to 7-quart slow cooker with olive oil. Ladle about 1 cup of the marinara sauce in the bottom of the slow cooker, and spread it evenly.
- Make two layers: Lay 3 lasagna noodles on top of the sauce, breaking the noodles to make a roughly even layer. (This doesn't need to be perfect; it's fine if the noodles overlap slightly, and if there are small spots the noodles don't cover.) Ladle about ¾ cup of sauce on top of the noodles and spread evenly. Evenly dollop about half of the ricotta mixture over the sauce, and use the back of a fork to press it into a roughly even layer. Sprinkle about a third of the shredded mozzarella over the ricotta. Repeat to make one more layer, using three noodles, the ¾ cup sauce, the remaining half of the ricotta mixture, then about half of the remaining mozzarella.
- To finish, lay down the remaining 3 lasagna noodles and spread with the remaining sauce. (Reserve the remaining mozzarella.) Cover and cook on low until the internal temperature in the center is at least 140 degrees and the noodles are tender, 3 hours 30 minutes to 4 hours.
- Turn off the slow cooker and sprinkle the top of the lasagna with the remaining mozzarella. Remove the crock from the base that contains the heating element and let the lasagna rest with the lid on for 20 to 30 minutes, otherwise it will fall apart when you try to slice it. Sprinkle the top with more torn basil, to your taste. Cut the lasagna with a knife and scoop out servings with a spatula to serve.
SLOW COOKER CRAB AND SPINACH LASAGNA
Make and share this Slow Cooker Crab and Spinach Lasagna recipe from Food.com.
Provided by kshadd60
Categories < 15 Mins
Time 4m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a medium skillet, sauté the onion, carrots and garlic until tender.
- Add the crabmeat and spinach, and season with the oregano, parsley, thyme, salt and pepper.
- Transfer the crab mixture to the Crock-Pot® slow cooker.
- Add the lasagna noodles and mix well to combine.
- In a medium mixing bowl, combine the margarine, flour, salt, milk, 1 cup of the mozzarella cheese, and the cottage cheese. Stir and blend for 2 minutes.
- Pour the white sauce over the lasagna in the stoneware.
- Cover; cook on Low 4 to 6 hours (or on High for 2 to 3 hours).
- Thirty minutes before the end of cooking, top the lasagna with the remaining mozzarella cheese and turn to High.
Nutrition Facts : Calories 378.6, Fat 10.8, SaturatedFat 5.8, Cholesterol 76.4, Sodium 1189.7, Carbohydrate 38.9, Fiber 3.2, Sugar 5.4, Protein 30.9
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