SLOW-COOKER VEGETABLE LASAGNE
Make this low-calorie veggie lasagne as a lighter alternative to the traditional bake. It's layered with pasta, ratatouille and sliced aubergine, and packs in all of your five-a-day
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 3h30m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp rapeseed oil in a large non-stick pan and fry 2 sliced onions and 2 chopped large garlic cloves for 5 mins, stirring frequently until softened.
- Tip in 2 diced large courgettes, 1 red and 1 yellow pepper, both roughly sliced, and 400g chopped tomatoes with 2 tbsp tomato purée, 2 tsp vegetable bouillon and 15g chopped basil.
- Stir well, cover and cook for 5 mins. Don't be tempted to add more liquid as plenty of moisture will come from the vegetables once they start cooking.
- Slice 1 large aubergine. Lay half the slices of aubergine in the base of the slow cooker and top with 3 sheets of lasagne.
- Add a third of the ratatouille mixture, then the remaining aubergine slices, 3 more lasagne sheets, then the remaining ratatouille mixture.
- Cover and cook on High for 2½ - 3 hours until the pasta and vegetables are tender. Turn off the machine.
- Scatter 125g vegetarian buffalo mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese.
- Scatter with extra basil and serve with a handful of rocket.
Nutrition Facts : Calories 325 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.44 milligram of sodium
SKINNY SLOW-COOKER SPINACH LASAGNA
Zucchini, spinach and bell pepper layer into this delicious slow-cooker lasagna and you won't believe it is less than 300 calories per serving!
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h40m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 25 mg, Fat 1, Fiber 3 g, Protein 16 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 6 g, TransFat 0 g
SLOW COOKER VEGETARIAN LASAGNA
In college, choosing macaroni and cheese or juniorettes is always a first choice- But sometimes, it just doesn't cut it. Home cooked meals are very necessary every once in awhile, as you may know. Slow cooker recipes are great in apartments, especially when space is limited to prepare a feast. This takes only minutes to prepare, then let it cook while you study or rest for 2 1/2 hours. *Note: Veggie crumbles are a heat and serve vegetarian meat substitute- If you don't want this to be vegetarian, you can substitute 8 ounces ground beef, browned, for the crumbles.
Provided by BeccaB3c
Categories One Dish Meal
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In medium bowl, combine marinara sauce and tomatoes with their juice.
- Spray 4.5-6 quart slow cooker bowl with nonstick cooking spray.
- Spoon 1 cup tomato-sauce mixture into bowl.
- Arrange 1/4 of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible.
- Spoon about 3/4 cup sauce over noodles, then top with 1/2 cup ricotta, and 1/2 cup shredded cheese.
- Spread half of spinach over cheese.
- Repeat layering 2 more times beginning with noodles, but in middle layer, replace spinach with frozen crumbles. Place remaining noodles over spinach, then top with remaining sauce and shredded cheese.
- Cover slow cooker with lid and cook on low 2.5 to 3 hours or on high 1.5 to 1.75 hours, or until noodles are very tender.
Nutrition Facts : Calories 188.3, Fat 7.6, SaturatedFat 3.5, Cholesterol 19.6, Sodium 527.5, Carbohydrate 20.8, Fiber 4.4, Sugar 11, Protein 10
SLOW COOKER LASAGNE
Slow cook your next lasagne for extra tender mince - and this version is low-fat and low-calorie. A healthy family meal to give you comfort on cold nights
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 4h15m
Number Of Ingredients 17
Steps:
- Heat the slow cooker if necessary. Heat the oil in a large non-stick pan and fry the onions, celery, carrots and garlic for 5-10 mins, stirring frequently until softened and starting to colour. Tip in the meat and break it down with a wooden spoon, stirring until it browns. Pour in the tomatoes with a quarter of a can of water, the tomato purée, bouillon, balsamic vinegar, thyme and plenty of black pepper, return to the boil and cook for 5 mins more.
- Spoon half the mince in the slow cooker and top with half the lasagne, breaking it where necessary so it covers as much of the meat layer as possible. Top with the rest of the meat, and then another layer of the lasagne. Cover and cook on Low while you make the sauce.
- Tip the milk and flour into a pan with the bay leaf and nutmeg and cook on the hob, whisking continuously until thickened. Carry on cooking for a few mins to cook the flour. Remove the bay leaf and stir in the cheese. Pour onto the pasta and spread out with a spatula, then cover and cook for 3 hours until the meat is cooked and the pasta is tender. Allow to settle for 10 mins before serving with salad.
Nutrition Facts : Calories 448 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 19 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 0.71 milligram of sodium
SLOW-COOKER VEGETABLE LASAGNA
Enjoy easy preparation for this Slow-Cooker Vegetable Lasagna! Relish in the slow-simmered tender noodles in this delicious vegetable lasagna.
Provided by My Food and Family
Categories Pasta
Time 4h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 min. Remove from heat. Add spinach; stir until wilted. Stir in tomato sauce.
- Mix egg, ricotta, 1-1/2 cups shredded cheese and 2 Tbsp. Parmesan until blended.
- Spoon 1-1/2 cups sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and ricotta mixture. Cover with 2 cups sauce. Top with remaining noodles (broken to fit), ricotta mixture and sauce. Cover with lid.
- Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g
SLOW-COOKER VEGGIE LASAGNA
This "veggie-licious" alternative to traditional lasagna makes use of slow-cooker convenience. I suggest using chunky spaghetti sauce. -Laura Davister, Little Suamico, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cut two 18x3-in. strips of heavy-duty foil; crisscross so they resemble an "X." Place strips on bottom and up sides of a 1-1/2-qt. slow cooker. Coat strips with cooking spray. , In a small bowl, combine the first 6 ingredients. Spread 1 tablespoon spaghetti sauce on the bottom of prepared slow cooker. Top with half of the zucchini and a third of the cheese mixture., Break noodles into 1-in. pieces; sprinkle half of the noodles over cheese mixture. Spread with 1 tablespoon sauce. Top with half of the spinach and half of the mushrooms. Repeat layers. Top with remaining cheese mixture and spaghetti sauce., Cover and cook on low for 3-1/2 to 4 hours or until noodles are tender.
Nutrition Facts : Calories 259 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 859mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
SLOW-COOKER VEGETARIAN LASAGNA
Sure, the slow cooker's great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot. Serve with: Garlic bread and a green salad.
Provided by EatingWell Test Kitchen
Categories Healthy Italian Lasagna Recipes
Time 2h
Number Of Ingredients 11
Steps:
- Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
- Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
- Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.
- Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.
Nutrition Facts : Calories 413 calories, Carbohydrate 49 g, Cholesterol 67.3 mg, Fat 14.5 g, Fiber 7.4 g, Protein 27 g, SaturatedFat 7.9 g, Sodium 665.5 mg, Sugar 9.4 g
SLOW COOKER LASAGNA
I love lasagna but have always hated making it because it takes so much time. Here is a great slow cooker recipe that I have used for years. You can mix and match cheeses and types of noodles. This also freezes well- if I have any leftovers!
Provided by bmcnichol
Categories One Dish Meal
Time 6h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together and place in slow cooker.
- If you prefer you can layer the lasagna like "traditional" lasagna.
- Cook on low for 5 hours.
Nutrition Facts : Calories 1427.8, Fat 71.2, SaturatedFat 36.1, Cholesterol 359.9, Sodium 1637.3, Carbohydrate 101, Fiber 7.1, Sugar 14, Protein 92.4
SLOW-COOKER VEGETABLE LASAGNA
Busy families, this recipe is for you. I crave the comfort of homemade lasagna in the winter, but I dislike the lengthy assembly time that often accompanies the dish. The slow cooker makes the entire process really simple: no boiling noodles, no precooking the vegetables and no need to worry about making neat layers.
Provided by Food Network
Categories main-dish
Time 3h50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Lightly spray the inside of a slow cooker crock with nonstick cooking spray. Spread 1/2 cup marinara sauce on the bottom of the slow cooker, then add a layer of noodles (you may have to cut or break noodles to fit in a single layer).
- Cover the noodles with 3/4 cup ricotta cheese, 1/4 cup green peas, 1 cup baby spinach leaves, 1 cup sliced zucchini and 3/4 cup marinara sauce. Repeat with two additional layers of noodles, ricotta, vegetables and sauce; you will have three layers in all. End with a final layer of noodles, the remaining marinara sauce and the mozzarella cheese.
- Cover with the lid and cook on high for 3 hours or 5 to 6 hours on low. Turn the slow cooker off and let the lasagna sit for at least 30 minutes before serving (this allows it to firm up).
- Garnish with parsley and serve.
Nutrition Facts : Calories 479 calorie, Fat 14 grams, SaturatedFat 6.6 grams, Carbohydrate 63 grams, Fiber 5 grams, Protein 25 grams, Sugar 13 grams
CHICKEN VEGETABLE LASAGNA
This slow cooker lasagna recipe is loaded with vegetables and flavour and is healthy alternative to its meaty counterpart with only 390 calories per serving. By the time your day is done, the kitchen will be filled with the wonderful aromas of tangy tomato sauce and bubbling cheese.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 10
Number Of Ingredients 20
Steps:
- Heat oil in a non-stick pot over medium heat. Sauté diced onions, minced garlic and ground chicken, about 10 minutes or until chicken is cooked through. Use the back of a spoon to break up ground chicken into smaller pieces as it cooks.
- Add the grated carrots, sliced mushrooms and diced green pepper. Sauté 5 minutes. Add crushed tomatoes to the pot with the tomato sauce and red wine. Season with Italian mixed herbs and black pepper. Add hot red pepper flakes if you like a spicier dish. Cover and bring to a boil then simmer 30 minutes over low heat. Don't cook on too high of heat or you will lose all the juice and you need it to cook the noodles in the slow cooker.
- In a large bowl mix together the cottage cheese, beaten eggs and nutmeg.
- Oil bottom of slow cooker.
- To assemble, spoon 1½ cups (375 mL) of the meat mixture onto the bottom of slow cooker. Top with 4 noodles, breaking to fit and overlapping as necessary. Top noodles with 1½ cups (375 mL) of the cottage cheese mixture and 1 Tbsp (30 mL) Parmesan cheese. Repeat the layering of sauce, noodles, cottage cheese and Parmesan cheese until all the ingredients are used. Top with the grated mozzarella cheese, any remaining Parmesan and a sprinkle of thyme or herb of your choice.
- Cover and cook on low heat in slow cooker for 5-6 hours (this could be shorter or longer depending on your slow cooker). Remove cover; turn off heat and let stand for 15 minutes until lasagna firms up before serving.
Nutrition Facts :
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- Spray the inside of a 4-quart slow cooker with cooking spray. Stir together tomato sauce and undrained tomatoes in a medium-sized bowl and set the mixture aside. Combine ricotta, salt + pepper in a small bowl and set aside.
- Spread 3/4 cup tomato mixture over the bottom of the slow cooker. Layer 3 lasagna noodles over the tomato mixture, breaking the noodles to fit. Top with 3/4 cup tomato mixture, mushrooms, spinach, ricotta cheese mixture, and 1 cup mozzarella cheese. Top with 3/4 cup tomato mixture and 3 remaining lasagna noodles. Spoon the rest of the tomato mixture over the noodles.
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5/5 (2)Total Time 6 hrs 15 minsCategory SoupCalories 409 per serving
- To a 6-quart or larger slow cooker, add the butternut squash, mushrooms, onion, beans, garlic, bay leaves, salt, pepper, crushed tomatoes, and 4 cups broth. Cover and cook for 6-7 hours on low or 3-4 hours on high, until the squash is tender. In a small bowl, stir together the topping ingredients: ricotta, mozzarella, parsley, and kosher salt. Cover and refrigerate topping until ready to serve.
- Once the soup is ready, remove the ricotta mixture from the refrigerator and let it come to room temperature. Bring a large pot of salted water to a boil and cook the noodles until al dente, according to the package instructions. Drain the noodles, then rinse and cut into bite-sized pieces.
- Remove the bay leaves from the slow cooker. Add the spinach, white wine, thyme, and cooked noodles to the slow cooker. If the mixture seems too thick, add additional vegetable stock to reach your desired consistency. Stir just until the spinach wilts. Serve warm, topped with a dollop of ricotta cheese.
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- Pour tomato sauce into a bowl and mix with crushed pepper flakes, thyme, garlic powder and salt.
- Break the lasagna noodles into big pieces and place on top of the tomato sauce. The pieces should cover most of the circumference of the pot.
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From blessthismessplease.com
Reviews 8Category DinnerCuisine ItalianTotal Time 3 hrs 10 mins
- In a small bowl combine the pasta sauce, diced tomatoes, and ricotta or cottage cheese. Place 1/2 cup of the tomato mixture on the bottom of the slow cooker. Break 3 lasagna noodles so that they fit into the slow cooker better (you can see how I did this in the pictures.)
- Cover with about one third of the tomato sauce mixture, chopped vegetables, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. Covered with a thin layer of sauce and a little bit more shredded cheese.
- Cover and cook for 3 hours on high or 5-6 hours on low. Turn off the slow cooker and let the lasagna sit for one hour before serving so that the noodles can absorb any extra moisture. Sprinkle with a little Parmesan and fresh parsley before serving.
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Cuisine ItalianCategory Pasta, Main DishServings 6Total Time 5 hrs 15 mins
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- Cover; cook on LOW 5 to 6 hours or until noodles are tender. Sprinkle with remaining 1 cup mozzarella cheese. Cover; let stand 5 minutes or until cheese melts.
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Servings 8Estimated Reading Time 4 mins
- Spread about 1/2 a cup of the tomato sauce onto the bottom of the crockpot so that the noodles don't stick.
- Top the sauce with a layer of noodles. As you can see from the photos, you will need to break them up in each layer to get them to fit.
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From blog.memeinge.com
Reviews 9Category EntreeCuisine ItalianTotal Time 4 hrs 20 mins
- Heat oil in a very large skillet or Dutch oven over medium-high heat. Add onions & mushrooms, and sauté for about 7 minutes, until mushrooms release their juices. Add garlic and spinach and stir for 30 seconds.
- Add in pasta sauce, water, and salt. Bring to a boil, and reduce heat to a simmer. Simmer for 5 minutes, stirring occasionally.
- Meanwhile, stir together ricotta, egg, 1 cup mozzarella, 2 TBSP Parmesan, parsley, and Italian seasoning. Set aside.
- Spray a slow-cooker base with non-stick spray. Spoon about 1/3 of the veggie-sauce mixture into slow-cooker. Top with 2 lasagna noodles {you might have to break them a little to get them to fit}. Spoon 1/2 ricotta mixture on top of lasagna noodles.
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- In the bottom of your slow cooker, evenly spread 2/3 cup of the spaghetti sauce. Turn to high heat.
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5/5 (3)Category Main MealsCuisine AmericanTotal Time 456337 hrs 6 mins
- Mix marinara sauce and water. Place a small amount of sauce in the bottom of a greased oval slow cooker. Place 3 noodles on top, breaking the outer ones in half to fit.
- Sprinkle with 1 cup of cottage cheese; 2/3 cup of mozzarella and 1/3 cup of parmesan. Top with 1 ¼ cups of sauce. Repeat layers 2 more times. Top with the last cup of mozzarella cheese.
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- Spray the crockpot with nonstick cooking spray. Spread 1/2 cup tomato sauce to the bottom so the noodles don’t stick.
- 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.
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5/5 (1)Category DairyServings 8Total Time 4 hrs 20 mins
- Heat oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 min. Remove from heat. Add spinach; stir until wilted. Stir in pasta sauce.
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From faxo.com
- Heat oil in a large skillet/Dutch oven over medium-high heat. Add onions and mushrooms; sauté for about 7 minutes, until mushrooms release their juices. Add garlic and spinach; stir for 30 seconds. Add spaghetti sauce, water and salt. Bring to a boil; reduce heat to a simmer; simmer for 5 minutes, stirring occasionally.
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