Slow Cooker Spinach Lasagna Rollups Food

SLOW-COOKER SPINACH LASAGNA ROLLUPS

Steps:

• In a large pot of boiling salted water, cook the lasagna noodles according to the instructions on the box until barely al dente. Drain and set aside.
• Meanwhile, in a large bowl, mix the ricotta, mozzarella, Parmesan, Italian seasoning, and eggs. Stir in the spinach.
• Pour 1/2 jar of marinara sauce into the bottom of a slow cooker, spreading evenly.
• Cut each lasagna noodle in half crosswise. Spread about 1 heaping tablespoon ricotta mixture across one noodle half. Roll up the noodle and place it in the slow cooker, seam-side down. Continue with the remaining noodles and ricotta mixture.
• Pour 1 jar of marinara sauce over the top of the rollups. Cover and cook on high for 3 hours. Pour the remaining 1/2 jar of sauce into the slow cooker and allow to heat through before serving.

SLOW COOKER SPINACH LASAGNA

Steps:

• Combine ricotta, 1 cup mozarella, 1/4 cup parmesean, eggs, spinach, and soup mix.
• In 6 quart slow cooker, spread 1 cup sauce. Layer 4 lasagna noodles, broken to fit, then 1 cup sauce, and 1/2 ricotta mixture. Repeat. Top with remaning 4 noodles and 2 cups sauce. Reserve remaining sauce. Cook covered on low 5 to 6 hours.
• Sprinkle with remaining cheeses. Cover and cook 10 minutes. Let stand 10 minutes before serving. Serve with remaining sauce heated.
• recipe calls for 2 - 1lb 10oz jars of pasta sauce. Would not let me post it like that.

SLOW-COOKER CHICKEN-SPINACH LASAGNA

Steps:

• Combine chicken, pasta sauce, water and oregano. Mix cream cheese spread, 1-1/2 cups mozzarella, milk and Italian seasoning in medium bowl until blended; stir in spinach.
• Spoon 1 cup chicken mixture into slow cooker sprayed with cooking spray; top with layers of half each of the noodles and cream cheese mixture. Cover with 2 cups chicken mixture. Top with remaining noodles, cream cheese mixture and chicken mixture. Cover with lid.
• Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; cook, covered, 10 min. or until melted.

SLOW COOKER SPINACH AND CRAB LASAGNA

Steps:

• Pour half the jar of Alfredo sauce into the slow cooker; top with a layer of lasagna noodles. Spread a layer of spinach, a layer of mushrooms, and a layer of crabmeat, respectively, over lasagna noodle layer. Spoon half the cottage cheese and half the ricotta cheese over crabmeat layer. Repeat layering with remaining ingredients, ending with a final layer of noodles and Alfredo sauce.
• Cook on High for 2 hours 15 minutes. Sprinkle mozzarella cheese over lasagna on cook on High until cheese is melted, about 30 minutes more.

SLOW-COOKER SPINACH ALFREDO LASAGNA

Steps:

• Cook and drain spinach as directed on package; squeeze out as much liquid as possible. Set aside.
• 2 Spray 5-quart oval slow cooker with cooking spray.
• 3 In large bowl, mix 1 cup of the cheese blend and the Alfredo sauce.
• 4 In slow cooker, spread one-fourth of the sauce mixture. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-third of the chicken, one-third of the spinach and 1/2 cup of the cheese blend. Repeat layers twice. Top with remaining noodles, sauce mixture and the Parmesan cheese.
• 5 Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until edges are bubbly and center is heated through. Let stand 10 minutes; sprinkle with diced tomato before serving.

SKINNY SLOW-COOKER SPINACH LASAGNA

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.

SPINACH-ARTICHOKE LASAGNA ROLL-UPS RECIPE BY TASTY

Steps:

• Boil the lasagna noodles until they are soft but not fully cooked, for about 10 minutes. Drain and set aside.
• In a sauté pan over medium heat, saute the spinach with the olive oil and a pinch of salt. Set aside.
• Preheat oven to 350˚F (180˚C).
• In a medium-sized bowl, mix the ricotta, cooked spinach, chopped artichokes, garlic, ½ of the mozzarella, ½ of the parmesan, salt, and pepper.
• Spoon some of the mixture onto the lasagna noodle and roll tightly.
• Spread the marinara on the bottom of the baking dish. Place the lasagna rolls right side up to fill the dish.
• Top with the rest of the mozzarella and parmesan.
• Bake for 35-40 minutes or until the cheese is brown and crispy.
• Serve and top with parsley.
• Enjoy!