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
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
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 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 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.
SPINACH ALFREDO LASAGNA
Make and share this Spinach Alfredo Lasagna recipe from Food.com.
Provided by Brenda Nelson
Categories One Dish Meal
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook the noodles.
- In a skillet brown the sausage then drain.
- Add the spinach, alfredo sauce, salt and pepper.
- In a bowl, combine the egg and cheddar, ricotta and Parmesan cheeses.
- In an ungreased 13-in x 9-in x 2-in pan, layer a third of the sausage mixture, noodles and cheese mixture.
- Repeat layers two times.
- Sprinkle with mozzarella cheese.
- Cover and bake at 350 for 45 minutes.
- Let stand for 15 minutes before cuting.
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