CROCKPOT LASAGNA WITH SPINACH RECIPES

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SLOW COOKER SPINACH LASAGNA RECIPE - FOOD.COM



Slow Cooker Spinach Lasagna Recipe - Food.com image

Found on the back of Lipton Vegetable Soup mix. Have not made before, but am posting for safe keeping.

Total Time 5 hours 20 minutes

Prep Time 20 minutes

Cook Time 5 hours

Yield 1 lasagna, 8 serving(s)

Number Of Ingredients 8

2 (15 ounce) containers ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (1 ounce) envelope vegetable soup mix
2 (1 lb) jars pasta sauce
12 lasagna noodles, uncooked

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.

Nutrition Facts : Calories 580.8, FatContent 27.9, SaturatedFatContent 15.4, CholesterolContent 133.2, SodiumContent 1151.4, CarbohydrateContent 51, FiberContent 5.6, SugarContent 13.3, ProteinContent 31.1

SKINNY SLOW-COOKER SPINACH LASAGNA RECIPE - BETTYCROCKER.COM



Skinny Slow-Cooker Spinach Lasagna Recipe - BettyCrocker.com image

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

Total Time 5 hours 40 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 9

1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed or diced tomatoes, undrained
1/4 teaspoon crushed red pepper, if desired
1 yellow bell pepper, coarsely chopped
1 zucchini, halved and thinly sliced
9 uncooked lasagna noodles
1 1/4 cups light ricotta cheese
1 1/2 cups shredded part-skim mozzarella cheese (6 oz)
4 cups coarsely chopped fresh baby spinach (4 oz)

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 , CarbohydrateContent 34 g, CholesterolContent 25 mg, FatContent 1 , FiberContent 3 g, ProteinContent 16 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 530 mg, SugarContent 6 g, TransFatContent 0 g

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