Spinach Lasagna Slow Cooker Recipe

Skinny SlowCooker Spinach Lasagna Recipe

WEBNov 6, 2014 · 1. Spray 5- to 6-quart slow cooker with cooking spray. In medium bowl, mix pasta sauce, tomatoes, crushed red pepper, bell …

Rating: 4.5/5(90)
1. 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.
2. 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.
3. 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.

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Spinach Ricotta Slow Cooker Lasagna The Recipe Rebel

WEBOct 19, 2016 · Lightly grease a 6 quart slow cooker. Spoon ½ cup tomato sauce into the bottom of the slow cooker and spread into a thin layer. …

Rating: 5/5(4)
1. In a large bowl, combine the spinach, ricotta, egg, parsley and ¾ cup Parmesan cheese.
2. In another large bowl, combine the pasta sauce, water, tomato paste, Italian seasoning, garlic powder and red pepper flakes.
3. Lightly grease a 6 quart slow cooker. Spoon ½ cup tomato sauce into the bottom of the slow cooker and spread into a thin layer.
4. Place 3 lasagna noodles in the bottom, breaking to fit if necessary. Spread ¼ of the ricotta mixture over noodles, and top with ¼ of the sauce. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan.

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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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Super Easy Skinny Veggie Crockpot Lasagna Recipe Pinch of Yum

WEBDec 16, 2013 · Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with …

1. Spray the crockpot with nonstick cooking spray. Spread 1/2 cup tomato sauce to the bottom so the noodles don’t stick.
2. Break noodles so that they fit and mostly cover the bottom. They will probably be awkward looking – not a big deal. Cover with about one third of the ricotta, veggies, pesto, sauce, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese.
3. Cover and cook on high for 3 hours or on low for 5-6 hours. Turn the crockpot off completely and let the lasagna sit for at least one hour. This allows all the moisture to get soaked into the lasagna, and if you don’t do this it will probably be more like lasagna soup – still good, but not pretty. Depending on how long you let it sit, you can either scoop pieces out or just cut with a knife like normal lasagna.

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