CROCK POT CHICKEN AND PESTO LASAGNA
Chicken and pesto lasagna, if you dont have slow cooker, boil pasta and use baking dish I found this recipe I believe it was from a family circle magazine..I only kept the recipe so I dont remember.
Provided by malinda sargent
Categories Turkey
Time 20m
Number Of Ingredients 10
Steps:
- 1. Heat oil in a large non stick skillet over medium high heat. Add onion and garlic to skillet and cook 3 minutes or until softened. Add chicken to skillet and cook stirring frequently until no longer pink. Add spinache, pestco, salt and pepper to skillet and stir until well blended, set aside. In small bowl combine ricotta and ½ cup Italian shredded cheese. Coat slow cooker with non stick spray, layer a third of the uncooked noodles, overlap as needed, spread a third of chicken mixture over noodles, then top with ¼ cup water. Dallop a third of ricotta mixture on top, and continue layering with remaining noodles, meat, ¼ cup water, and ricotta. Cover and cook on high for 3 hours or low for 5 ½ hours. Sprinkle remaining ¼ cup cheese on top for at least 15 minutes. Serves 6 prep time: 10 minutes cook : 7 minutes slow cook: 3 hour Per serving 394 calories ( 8g sat fat ) 28 gram protein, 29 gram carbs, 3 gram fiber, 547 mg sodium, 144 mg cholesterol
SLOW COOKER LASAGNA
This recipe is so easy, you might think that you are doing something wrong. It is delicious!
Provided by KIMIRN
Categories World Cuisine Recipes European Italian
Time 4h40m
Yield 10
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
- In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
- Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
- Cover, and cook on LOW setting for 4 to 6 hours.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 35.7 g, Cholesterol 71.6 mg, Fat 20.3 g, Fiber 3.2 g, Protein 31.2 g, SaturatedFat 10.2 g, Sodium 1420.2 mg, Sugar 7.5 g
CROCK POT LASAGNA
Make and share this Crock Pot Lasagna recipe from Food.com.
Provided by Derf2440
Categories Cheese
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef, onion and garlic in frypan.
- Add tomato sauce, tomato paste, salt and oregano.
- Cook long enough to get it warm.
- Spoon a layer of meat sauce onto the bottom of the slow cooker.
- Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
- Repeat with sauce, noodles and cheeses until all are used up.
- Cover and cook on low for 4 to 5 hours.
Nutrition Facts : Calories 1098.2, Fat 46.1, SaturatedFat 23.6, Cholesterol 190, Sodium 3576.6, Carbohydrate 92, Fiber 8.1, Sugar 20.9, Protein 78.9
CHICKEN & ARTICHOKE LASAGNA
My family loves lasagna and I love the slow cooker. I wanted to try something a little different from the classic lasagna we usually make. This recipe not only tastes incredible, it's hearty and convenient, too. -Kelly Silvers, Edmond, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Fold two 18-in. square pieces of foil into thirds. Crisscross strips and place strips on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray. Combine artichoke hearts, 1/2 cup Parmesan cheese, basil and 2 garlic cloves., In a large skillet, crumble chicken over medium heat 6-8 minutes or until no longer pink; drain. Set chicken aside. Add oil and onion; cook and stir just until tender, 6-8 minutes. Add salt, pepper and remaining garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese and Monterey Jack cheese. Return chicken to pan. In a bowl, combine egg, cottage cheese and remaining Parmesan., Spread 3/4 cup meat mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 3/4 cup meat mixture, 1/2 cup cottage cheese mixture, 1 cup artichoke mixture and 1/2 cup mozzarella cheese. Repeat layers twice; top with remaining mozzarella cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, serve with pesto and sprinkle with additional basil.
Nutrition Facts : Calories 588 calories, Fat 34g fat (18g saturated fat), Cholesterol 144mg cholesterol, Sodium 1187mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 36g protein.
SLOW-COOKER CHEESY WHITE CHICKEN LASAGNA
This "lazy" lasagna requires very little prep, cooks on Low for a few hours and it's ready to scoop and serve. It's a creamy, cheesy, delicious new dinner we can't stop thinking about.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h25m
Yield 6
Number Of Ingredients 11
Steps:
- Spray 4-quart slow cooker with cooking spray. Add lasagna noodles, chicken, onion, garlic, Alfredo sauce, chicken broth, basil, salt and pepper to slow cooker. Stir gently; stir in 1 cup of the cheese.
- Cover and cook on Low heat setting 1 1/2 hours; stir mixture thoroughly until pasta is covered in sauce. Cover; cook 1 1/2 hours longer or until pasta is tender.
- Gradually add spinach, carefully stirring to wilt; sprinkle with remaining 1/2 cup cheese. Increase to High heat setting; cover and cook 5 to 10 minutes or until cheese is melted.
Nutrition Facts : Calories 590, Carbohydrate 42 g, Cholesterol 135 mg, Fat 4, Fiber 2 g, Protein 30 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 2 g, TransFat 1 g
SLOW-COOKER TURKEY PESTO LASAGNA
My cheesy, noodle-y lasagna makes any slow-cooker skeptic a believer. It's easy to prep while my kids nap, and dinner's ready when their dad walks in the door at night. We bring more pesto and marinara to the table for our resident sauce lovers. -Blair Lonergan, Rochelle, VA
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a greased 5-qt. slow cooker. Coat strips with cooking spray., In a large skillet, cook turkey and onion over medium heat 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain. Stir in Italian seasoning and salt., In a small bowl, mix 1 cup mozzarella cheese, ricotta cheese and pesto. In prepared slow cooker, layer a third of each of the following: marinara sauce, noodles (breaking noodles if necessary to fit), turkey mixture and cheese mixture. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Cook, covered, on low until noodles are tender, 3-4 hours. Turn off slow cooker; remove insert. Let stand, uncovered, 30 minutes before serving. Using foil strips, remove lasagna to a platter. Serve with Parmesan cheese.
Nutrition Facts : Calories 397 calories, Fat 19g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 883mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 28g protein.
PESTO LASAGNA
Scrumptious lasagna with basil pesto, spinach and plenty of bubbly cheese.
Provided by JAMON0126
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
- In large skillet over medium heat, saute onion in the olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto. In a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
- In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top. Spread the Alfredo sauce over the top and sprinkle with parmesan.
- Cover with foil and bake in a preheated oven for 45 to 55 minutes.
Nutrition Facts : Calories 711.7 calories, Carbohydrate 53.7 g, Cholesterol 97.6 mg, Fat 40.4 g, Fiber 4.4 g, Protein 36.6 g, SaturatedFat 16.3 g, Sodium 1071.3 mg, Sugar 4.4 g
CROCK POT CHICKEN ALFREDO LASAGNA
Crock Pot Chicken Alfredo Lasagna is the most easy and amazing recipe! No-cook noodles, chicken, alfredo sauce, garlic and mozarella cheese!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 19m
Number Of Ingredients 10
Steps:
- In a bowl combine Italian cheese blend with ricotta cheese. Mixture will be thick.
- In a separate bowl, combine both jars of alfredo sauce with water, Italian seasoning and garlic.
- Assemble the lasagna layers: Spread 1/4 of the alfredo sauce into the bottom the slow cooker. Arrange 3-4 lasagna noodles on top of the alfredo sauce (break noodles to fit.)
- Spread 1/3 of the chicken on top of lasagna noodles.
- Then spread 1/3 of the cheese mixture on top of the chicken.
- Then repeat these same steps two more times (alfredo sauce, noodles, chicken, cheese mixture.) Try to make sure the alfredo sauce covers to the edge of the noodles.
- Finally, top with shredded mozzarella cheese and dried parsley (optional.)
- Cover and cook on low for 2 1/2 - 3 hours (or until noodles are tender.)
Nutrition Facts : Calories 520 kcal, Carbohydrate 33 g, Protein 37 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 81 mg, Sodium 353 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CROCK POT LASAGNA
Make and share this Crock pot Lasagna recipe from Food.com.
Provided by Chaya Madre
Categories Cheese
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Break noodles.
- Place 1/2 in bottom of GREASED slow cooker Brown ground beef in saucepan.
- Drain.
- Stir in Italian seasoning.
- Spread 1/2 over noodles in slow cooker Layer 1/2 of sauce and water, 1/2 of mushrooms, 1/2 of ricotta cheese and 1/2 of mozzarella cheese over beef.
- Repeat layers.
- Cover.
- Cook on low 5 hours.
Nutrition Facts : Calories 623.5, Fat 33.1, SaturatedFat 16, Cholesterol 118.5, Sodium 1022.1, Carbohydrate 42.2, Fiber 1.7, Sugar 13.9, Protein 37.9
CHICKEN, SQUASH & PESTO LASAGNE
This alternative pasta bake is great for making in batches- assemble the layers of mascapone, chicken, basil and butternut then freeze or bake
Provided by Cassie Best
Categories Main course
Time 1h25m
Number Of Ingredients 15
Steps:
- Heat the oil in a large casserole dish. Add the onions and cook until softened, then add the garlic and cook for a few mins more. Push the onions and garlic to the edge of the pan, add the chicken breasts and cook for a few mins each side to brown. Sprinkle over the flour and stir it into the onion mixture. Tip in the stock and season. Cover and simmer for 10 mins - or until the chicken is cooked through. Using 2 forks, shred the chicken into bite-sized chunks. Add half the mascarpone and the pesto, stirring until the mascarpone has melted into the sauce, bubble for a few mins to thicken a little, then remove from the heat and stir in the basil.
- Meanwhile, place the squash in a large bowl with 2tbsp of water, cover with cling film and microwave on High for 12-15 mins, until really soft. Season the squash with a little of the nutmeg and some salt and pepper, and mash lightly with a fork.
- Heat oven to 180C/160C fan/gas 4. Spoon half the chicken mixture into the bottom of a 20 x 30cm ovenproof dish. Cover with 4 lasagne sheets, then the butternut squash and half the Parmesan. Top with another 4 lasagne sheets, the remaining chicken mixture, then a final layer of lasagne. Mix enough milk into the remaining mascarpone to make a smooth sauce - you need to aim for a consistency similar to white sauce. Season with remaining nutmeg, salt and pepper, then pour over the lasagne. Scatter over the remaining Parmesan and the pine nuts. Bake for 40 mins until piping hot in the centre and crunchy and golden on top. Scatter with a few extra basil leaves before serving.
Nutrition Facts : Calories 692 calories, Fat 50 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 1.3 milligram of sodium
CROCK-POT SOUTHWEST SPINACH CHICKEN RECIPE
This tasty chicken recipe features healthy spinach with great Southwestern flavors from corn, beans and salsa! Serve the chicken over rice for a great dinner the whole family is going to love!
Provided by Reader
Categories Entrée
Time 5h30m
Number Of Ingredients 12
Steps:
- In a small bowl mix together the minced garlic, brown sugar and black pepper to create a spice rub for the chicken.
- Pat the chicken dry with paper towels and rub the the spice mixture evenly over the chicken on all sides.
- Place seasoned chicken in the bottom of a 5 quart or larger slow cooker.
- Add the chicken broth, corn, black beans, and diced tomatoes over the top of the chicken.
- Add fresh spinach to the top of everything.
- Cover and cook on LOW for 5 to 6 hours or until chicken is cooked through.
- Add the cubed cream cheese evenly over the top of the chicken during the last hour of cooking time to allow the cream cheese to melt.
- Top with salsa and cheese before serving.
- May serve the chicken over rice or pasta if desired.
- Enjoy!
Nutrition Facts : Calories 1030 kcal, Carbohydrate 52 g, Protein 87 g, Fat 54 g, SaturatedFat 34 g, Cholesterol 304 mg, Sodium 2496 mg, Fiber 14 g, Sugar 11 g, UnsaturatedFat 5 g, ServingSize 1 serving
CROCK-POT LASAGNA
A classic lasagna made easy.
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, heat oil. Add onion and cook until translucent, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute. Add beef and season with salt, pepper, and Italian seasoning. Cook until no pink remains. Stir in 3 cups of the marinara until combined and cook 2 to 3 minutes more.
- In a large bowl, combine ricotta with Parmesan and parsley. Season with salt and pepper and stir until fully incorporated.
- Grease the bowl of your slow cooker with a nonstick cooking spray. Using the remaining marinara, spread a thin layer on the bottom of the crock pot. Next, add a layer of noodles (you'll have to break some to make them fit), a layer of meat mixture, a layer of mozzarella, and a layer of ricotta mixture. Repeat until all ingredients are used up, ending with mozzarella. Cover and cook on low for 4 to 5 hours.
- Garnish with more Parmesan and parsley and serve.
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