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Skinny Slow-Cooker Spinach Lasagna Recipe

Skinny Slow-Cooker Spinach Lasagna
Source: Betty Crocker

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Ingredients

  • 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)
PREP TIME
30m
COOK TIME
5h10m
TOTAL TIME
5h40m
YIELD
8 servings

Instructions

  • 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.

Dinner

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A recipe from Betty Crocker

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