Spinach Lasagna Slow Cooker Recipe

Slow Cooker Cheesy Spinach Lasagna Recipe Skinny Ms.

WEBAug 13, 2014 · Cover and cook until noodles are al dente and cheese is bubbly. Cook on low-heat 4-5 hours or high heat 2-3 hours. Remove the …

1. Add oil to a large skillet, add spinach and cook over low heat just until wilted, about 3-5 minutes.
2. Combine in a medium bowl ricotta cheese, cottage cheese, mozzarella cheese, and oregano.
3. Add 1 cup marinara to the bottom of the slow cooker. Next, add a layer of broken lasagna noodles, spread 1/4 of cheese mixture over noodles, next top with 1/4 of wilted spinach. Repeat the layers until all the ingredients are used up. I prefer to add cheese last.
4. Cover and cook until noodles are al dente and cheese is bubbly. Cook on low-heat 4-5 hours or high heat 2-3 hours. Remove the lid and add parmesan to the top. Turn off the slow cooker and allow the casserole to sit for 15 minutes before cutting. Serve garnished with fresh basil and additional parmesan, if desired.

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Hearty Keto Lasagna Healthy Recipes Blog

WEB6 days ago · Add the garlic and cook, stirring, for 30 seconds, then mix in the marinara sauce. Turn the heat off. Place the cream cheese in a …

1. Preheat your oven to 350 degrees F. Lightly grease a square 8-inch baking dish.
2. Defrost the spinach in the microwave. Drain thoroughly by transferring the thawed spinach to a colander and pressing on it repeatedly with the back of a large spoon to extract as much liquid as possible. Set aside.
3. Heat the olive oil in a large skillet over medium-high heat, about 3 minutes. Add the beef, the onion and 1/2 teaspoon kosher salt. Cook, using a wooden spoon to stir and to break up the ground beef into small chunks, until the onion is soft and the meat is browned, 5-7 minutes.
4. Drain the beef mixture, then return it to the skillet. Add the garlic and cook, stirring, 30 seconds, then mix in the marinara sauce. Turn the heat off.

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SlowCooker Spinach & Mushroom Lasagna EatingWell

WEBSep 19, 2023 · Heat the oil in a large nonstick skillet over medium-high. Add the onion, and cook, stirring often, until just tender, about 5 …

1. Heat the oil in a large nonstick skillet over medium-high. Add the onion, and cook, stirring often, until just tender, about 5 minutes. Add the mushrooms and garlic; cook, stirring often, 2 minutes. Add the spinach; cook until the spinach just begins to wilt, about 1 minute. Remove from the heat. Sprinkle the vegetables with 1/8 teaspoon each of the salt and pepper. Add the marinara and tomato sauce, stirring to combine.
2. Stir together the ricotta, basil, egg, 1 1/4 cups of the Italian cheese blend, 1/4 cup of the Parmesan, and the remaining 1/8 teaspoon each salt and pepper in a bowl.
3. Coat the inside of a 6-quart slow cooker with cooking spray. Spread 1 cup of the marinara mixture into the bottom of the slow cooker. Arrange 3 noodles over the marinara, breaking the noodles to fit the slow cooker as necessary. Top with half of the cheese mixture and 1 cup of the marinara mixture. Repeat the layers once, beginning with the noodles and ending with the marinara mixture. Place the remaining 3 noodles over the marinara. Spread the remaining marinara mixture over the noodles. Sprinkle with the remaining 3/4 cup Italian cheese blend and 1/4 cup Parmesan. Cover and cook on LOW until the noodles are tender, 4 to 5 hours.

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