Spinach And Feta Crockpot Lasagna Food

SPINACH-FETA LASAGNA

Steps:

• Make the bechamel: Heat the butter in a medium saucepan over low heat, and as soon as it begins to sizzle, add the flour and stir for 5 minutes.
• Slowly add the milk, whisking all the while, until smooth and thick, about 5-7 minutes.
• Cover the bechamel with a kitchen towel and set aside until ready to use.
• Bring a large pot of salted water to a rolling boil and cook lasagna noodles until firm, about 10 minutes.
• Remove, drain, and place in a large bowl of cold water until ready to use.
• Heat 3 tablespoons olive oil in a medium skillet.
• Add the onion and celery cover the skillet, and cook over low heat until soft, about 10 minutes.
• Combine the spinach, onions and celery, dill, feta and anthotiro in a large bowl.
• Mix in the eggs, season with salt, pepper, and nutmeg, and toss with 2 to 4 more tablespoons of olive oil.
• Preheat oven to 350d.
• Lightly oil a large shallow baking dish (approximately 10 x 14 inches).
• Spread 2-3 tablespoons of bechamel on the bottom.
• Remove the lasagna noodles from the water one at a time and blot dry with a paper towel.
• Arrange one-third of the noodles in a single layer over the bechamel.
• Spread half the filling over the lasagna.
• Repeat with remaining lasagna and filling, ending up with a final layer of noodles.
• Spread the bechamel evenly over the noodles, and sprinkle with grated cheese.
• Bake for 45-50 minutes, until top is golden brown.
• Remove, cool slightly and serve.

PORTABELLA MUSHROOM WITH SPINACH AND FETA LASAGNA (VEGETARIAN)

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Cook the lasagna noodles until soft.
• Meanwhile in a saucepan, stir together the tomatoes (with juice), tomato sauce, tomato paste, vinegar and seasonings; heat till a medium boil; reduce the heat, cover, and simmer for 20-25 minutes.
• in a medium bowl, stir together 1-1/2 cups mozzarella cheese, feta cheese, spinach and the egg.
• In the bottom of the prepared baking dish, spread 1/3 of the sauce on the bottom.
• Layer 3 pieces of cooked lasagna noodles on top of the sauce.
• Then 1/2 of the cheese mixture.
• Then 1/2 of the sliced mushrooms.
• Then another 1/3 of the sauce; repeat.
• Top with the remaining pasta, then the balance of the sauce and then mozzarella cheese.
• Cover with foil; bake for 25 minutes, uncover, and bake for 5-7 minutes longer, or until the cheese melts.

LOW-FAT MUSHROOM WITH SPINACH AND FETA LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9-inch by 13-inch pan with non-stick coating.
• Mix Ricotta cheese, cottage cheese, parsley, and garlic.
• Pour 1 cup of sauce in bottom of pan.
• Arrange 1/3 of the noodles in the pan so that they touch but do not overlap.
• Spread 1/2 of the cheese mixture over the noodles.
• Top with 1/2 of the fat free mozzarella cheese.
• Top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the fat free mozzarella cheese.
• Add another cup of sauce, another layer of noodles, and the remainder of the sauce.
• Sprinkle with fat free Parmesan cheese (optional).
• Bake, covered tightly with aluminum foil for one hour.
• (This can be put together ahead of time and refrigerated. Increase the baking time by 15 minutes if it has been refrigerated.).