VEGETABLE LASAGNA RECIPE WITH SPINACH RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

SKINNY SLOW-COOKER SPINACH LASAGNA RECIPE - BETTYCROCKE…



Skinny Slow-Cooker Spinach Lasagna Recipe - BettyCrocke… 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

LASAGNA WITH SPINACH AND ROASTED ZUCCHINI RECIPE - NY…



Lasagna With Spinach and Roasted Zucchini Recipe - NY… image

You may think of lasagna as a rich, heavy dish, but it needn’t be. There’s no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen.

Provided by Martha Rose Shulman

Total Time 1 hours 30 minutes

Yield 6 servings

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices
Salt and freshly ground black pepper to taste
1 pound bunch spinach, washed and stemmed, or 1/2 pound bagged baby spinach
3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
8 ounces ricotta cheese
1 egg
2 tablespoons water
Pinch of cinnamon
7 to 8 ounces no-boil lasagna
4 ounces (1 cup) freshly grated Parmesan

Steps:

  • Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
  • Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
  • Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
  • Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
  • Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http//schema.org, Calories 372, UnsaturatedFatContent 8 grams, CarbohydrateContent 38 grams, FatContent 16 grams, FiberContent 6 grams, ProteinContent 21 grams, SaturatedFatContent 7 grams, SodiumContent 862 milligrams, SugarContent 6 grams, TransFatContent 0 grams

More about "vegetable lasagna recipe with spinach recipes"

CHICKEN, SPINACH, AND MUSHROOM LASAGNA RECIPE | …
Chicken thighs poach until tender in stock, which becomes the base for a creamy béchamel sauce. No-boil noodles absorb more liquid during baking for a sturdy slice after freezing and reheating.
From myrecipes.com
Reviews 4.5
Total Time 1 hours 45 minutes
Calories 286 calories per serving
  • How-to Freeze: Cool pan completely. Cover with foil; freeze up to 2 months. Thaw: In metal pan: Thaw overnight in ­refrigerator. In glass or ceramic: Uncover and microwave at HIGH 15 minutes or until thawed. Reheat: Cover; bake at 375° for 25 minutes. Uncover and bake 5 minutes.
See details


EASY ROASTED VEGETABLE LASAGNA RECIPE | ALLRECIPES
Those are easy adjustments to make and reflect individual taste preferences rather than anything wrong with the recipe. This lasagna is very similar to Hearty Vegetable Lasagna from this site, and …
From allrecipes.com
See details


SLOW-COOKER VEGETABLE LASAGNA RECIPE - EATINGWELL
2 cups packed baby spinach, coarsely chopped ; 1 (24 ounce) jar low-sodium red pasta sauce, any flavor ; 1 (15 ounce) can no-sodium-added diced tomatoes, undrained ; 15 ounces part-skim ricotta cheese ; ¾ cup freshly grated Parmesan cheese, divided ; 8 ounces oven-ready lasagna …
From eatingwell.com
See details


THE BEST SPINACH LASAGNA RECIPE - SERIOUS EATS
Nov 10, 2014 · The Best Way to Prepare Your Spinach . This is a spinach lasagna, so we want that spinach flavor front and center. I've tried a few different types of spinach over the years including frozen, fresh flat leaf, curly leaf, and baby, and I find that you get the best flavor and texture with fresh flat or curly leafed spinach.
From seriouseats.com
See details


30 BEST LASAGNA RECIPES | EASY LASAGNA RECIPE IDEAS ...
Vegan Spinach and Mushroom Lasagna We love the combination of mushrooms and fennel seeds, which adds a nice earthiness to this dairy-free, meatless lasagna. You can prepare the lasagna …
From foodnetwork.com
See details


NO-NOODLE ZUCCHINI LASAGNA RECIPE | ALLRECIPES
I made a few alterations to the recipe: I excluded the beef, used one extra bell pepper, didn't add wine or tomato paste to the tomato sauce (I just used tomato sauce with the sauteed vegetables, garlic, oregano, and basil) and I cooked the zucchini prior to layering it in the lasagna.
From allrecipes.com
See details


CLASSIC CHEESE LASAGNA RECIPE - MARTHA STEWART
Fantastic recipe. In addition to making my own pasta and the recommended marinara, I made my own ricotta cheese for this recipe. I've never had a better lasagna. I didn't bother with pre …
From marthastewart.com
See details


HEARTY VEGETABLE LASAGNA RECIPE | ALLRECIPES
This was a good basic lasagna recipe, but not a "hearty vegetable" recipe. You could easily add more veggies, or sub something in place of the mushrooms. I added spinach and it was delicious. In a 9 x 13 pan I was able to use a whole box of lasagna …
From allrecipes.com
See details


DEBBIE'S VEGETABLE LASAGNA RECIPE | ALLRECIPES
Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a …
From allrecipes.com
See details


HEARTY VEGETABLE LASAGNA RECIPE | ALLRECIPES
This was a good basic lasagna recipe, but not a "hearty vegetable" recipe. You could easily add more veggies, or sub something in place of the mushrooms. I added spinach and it was delicious. In a 9 x 13 pan I was able to use a whole box of lasagna …
From allrecipes.com
See details


DEBBIE'S VEGETABLE LASAGNA RECIPE | ALLRECIPES
Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a …
From allrecipes.com
See details


CHICKEN, SPINACH, AND MUSHROOM LASAGNA RECIPE | …
Stir in spinach, 1 package at a time, cooking 2 minutes after each addition or until spinach wilts before adding more. Remove pan from heat; stir in …
From myrecipes.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »