Mile High Crock Pot Lasagna With Zucchini Or Spinach Recipes

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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



Skinny Slow-Cooker Spinach Lasagna image

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

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)

LASAGNA WITH SPINACH AND ROASTED ZUCCHINI

You may think of lasagna as a rich, heavy dish, but it needn't be. There's no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 11



Lasagna With Spinach and Roasted Zucchini image

Steps:

  • Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
  • Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
  • Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
  • Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
  • Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 862 milligrams, Sugar 6 grams, TransFat 0 grams

2 tablespoons extra virgin olive oil
2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices
Salt and freshly ground black pepper to taste
1 pound bunch spinach, washed and stemmed, or 1/2 pound bagged baby spinach
3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
8 ounces ricotta cheese
1 egg
2 tablespoons water
Pinch of cinnamon
7 to 8 ounces no-boil lasagna
4 ounces (1 cup) freshly grated Parmesan

MILE HIGH ENCHILADA PIE- IN CROCK POT

This recipe from my Rival Crock Pot recipe book is a great savory chicken recipe. I didn't think that it was possible to make this in a crock pot. But it turned out to be a great and quick recipe to make. Try it out and see for yourself!

Provided by Pat Duran

Categories     Tacos & Burritos

Time 3h15m

Number Of Ingredients 8



Mile High Enchilada Pie- in crock pot image

Steps:

  • 1. Prepare foil for crock pot. Fold the foil into long strips. Crisscross strips in spoke design and place in sprayed slow cooker to make lifting of tortilla stack easier.
  • 2. Place w tortilla on top of the sprayed foil strips. Top with small amount of salsa, beans, chicken and cheese. Continue layering using remaining ingredients, ending with cheese.
  • 3. Cover; cook on low 6-8 hours or high 3-4 hours. Pull out carefully by foil handles. Garnish with fresh cilantro and slice of red bell pepper, if desired. Serve with guacamole and sour cream.

8 small (6-inch) corn tortillas
12 oz jar of your favorite salsa
15 oz can kidney beans, rinsed and drained
1 c shredded, cooked chicken
1 c shredded monterey jack cheese with jalapeño peppers
3 large 18x2-inch strips heavy foil
GARNISHES
cilantro, red bell pepper, guacamole and sour cream.

CHEESY ZUCCHINI LASAGNA

This recipe is the easiest lasagna I've ever made, especially since you do not boil the noodles. It's meatless, yet my family (carnivores included) enjoys it. This is based on a recipe I found in the Betty Crocker Low Fat Low Cholesterol cookbook. VARIATIONS: For those who aren't watching their weight, feel free to use the full-fat versions of the cheeses. Also, you may use regular lasagne noodles instead of whole wheat.

Provided by Ozma3706

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8



Cheesy Zucchini Lasagna image

Steps:

  • Heat oven to 350°.
  • Spray rectangular baking dish, 11x7x1-1/2 inches with nonstick cooking spray.
  • Reserve 1/2 cup of the mozzarella cheese.
  • Mix remaining mozzarella cheese, the zucchini, ricotta cheese and Parmesan cheese.
  • Spread 3/4 cup of the spaghetti sauce in prepared baking dish; top with 3 of the noodles.
  • Spread half of the cheese mixture over noodles in dish; top with 3/4 cup of the spaghetti sauce.
  • Repeat with 3 noodles, remaining cheese mixture and 3/4 cup of the spaghetti sauce.
  • Arrange remaining 3 noodles on top.
  • Sprinkle boiling water over all.
  • Cover with aluminum foil and bake about 1 hour or until noodles are tender and most of the liquid is absorbed.
  • Remove from oven; sprinkle with reserved mozzarella.
  • Let stand 15 minutes (or longer to get the desired firmness) before cutting.

nonstick cooking spray
8 ounces shredded fat free mozzarella cheese or 8 ounces part-skim mozzarella cheese
2 cups shredded zucchini
1 cup fat-free ricotta cheese or 1 cup low-fat ricotta cheese
1/4 cup grated fat-free parmesan cheese
2 1/4 cups meatless sauce (may use a 27 oz. can of sauce)
9 uncooked whole wheat lasagna noodles
1/4-1/2 cup boiling water

MILE-HIGH MEATLESS LASAGNA PIE

I just love lasagna! This one is great - it's loaded with vegetables... and cheese! I love the spinach in this dish! I adapted this from a recipe from BH&G Biggest Book of Italian Recipes. I made it as directed in the recipe (in a spingform pan - which looks great when you have company over!) but you can bake it in a 13x9 baking dish.

Provided by Redsie

Categories     Spinach

Time 1h45m

Yield 1 lasagna, 8 serving(s)

Number Of Ingredients 14



Mile-High Meatless Lasagna Pie image

Steps:

  • Preheat oven to 375°F
  • Cook lasagna noodles according to package directions. Drain lasagna noodles; rinse with cold water and drain well. Lay noodles in a single layer on a sheet of foil.
  • In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add carrots, zucchini, red pepper and half of the garlic. Cook and stir for about 5 minutes or until crisp tender. Transfer to a bowl. Heat remaining oil in the same skillet. Add mushrooms and remaining garlic. Cook and stir about 5 minutes or until tender. Gradually add spinach. Cook and stir for 1 to 2 minutes or until spinach is wilted. Using a slotted spoon, transfer spinach mixture to medium bowl; stir in basil.
  • In a bowl, combine egg, ricotta, parmesan, salt and black pepper.
  • To assemble pie, spread 1/2 cup of the pasta sauce in the bottom of a 9-inch sprinform pan. Arrange three to four of the lasagna noodles over the sauce, trimming and overlapping as necessary to cover sauce with one layer. Top with half of the spinach mixture. Top with half of the ricotta mixture. Top with another layer of noodles. Spread with half of the remaining pasta sauce. Top with all of the zucchini-carrot mixture. Sprinkle with half of the mozzarella cheese. Top with another layer of the lasagna noodles. Layer with remaining spinach mixture and ricotta mixture. Top with another layer of noodles and remaining sauce (you may have extra noodles). Gently press down pie with back of spatula.
  • Place springform pan on a foil-lined baking sheet. Bake for about 1 hour or until heated through, topping with remaining mozzarella cheese for the last 15 minutes of baking. Cover and let stand on a wire rack for 15 minutes before serving. Carefully remove side of springform pan.

2 tablespoons olive oil
3 medium carrots, finely chopped
1 medium zucchini, finely chopped (2 cups)
1 red pepper, finely chopped
4 garlic cloves, minced
3 cups sliced fresh mushrooms
2 (6 ounce) packages prewashed Baby Spinach
2 tablespoons snipped fresh basil
1 beaten egg
1 (15 ounce) carton low-fat ricotta cheese
1/3 cup finely shredded parmesan cheese
1 (26 ounce) jar tomato and basil pasta sauce
14 dried lasagna noodles
2 cups shredded lowfat mozzarella cheese

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