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
CHICKEN AND SPINACH PESTO LASAGNA
Make and share this Chicken and Spinach Pesto Lasagna recipe from Food.com.
Provided by Chef JDecember28
Categories One Dish Meal
Time 55m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350, spray a 13x9" casserole or lasagna pan with nonstick spray.
- Heat oil in skillet over med-high heat.
- Cook onions (Kroger Frozen Chopped) and garlic (pre-minced garlic) untill transparent.
- Add Spinach; cook and stir about 5 minute.
- Add chicken; cook and stir about 5 minute.
- Season with salt and pepper.
- In large bowl, mix together ricotta, parmesan, egg, and pesto until thoroughly blended.
- Add chicken and spinach mixture to bowl and stir to combine.
- Spread 2 tbsp pesto in bottom of prepared pan.
- Layer 4 lasagna noodles, slightly overlapping.
- Top with 1/3 of spinach ricotta mixture and 1/3 of mozzarella.
- Repeat layers twice.
- Bake about 35 to 40 min or until hot and bubbly.
- Refrigerate any leftovers.
Nutrition Facts : Calories 352.2, Fat 23.7, SaturatedFat 11.7, Cholesterol 85, Sodium 599.5, Carbohydrate 15.4, Fiber 8.1, Sugar 2.2, Protein 24.1
SLOW-COOKER PESTO CHICKEN-SPINACH LASAGNA
Got leftover chicken breast? Toss it in slow cooker with a creamy pesto sauce and shredded cheese-and come home to this delicious lasagna tonight.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine chicken, pasta sauce, water and oregano. Mix cream cheese spread, pesto, 1-1/2 cups shredded cheese and spinach until blended.
- Spoon 1 cup chicken mixture into slow cooker sprayed with cooking spray; top with layers of half each of the noodles and cream cheese spread 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.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
SLOW COOKER PESTO LASAGNA WITH SPINACH AND MUSHROOMS RECIPE - (4.3/5)
Provided by ForkAndTheCork
Number Of Ingredients 12
Steps:
- Wilt spinach in a saucepan with a few tablespoons of water. Drain, squeeze dry, and coarsly chop. Combine spinach, mushrooms, and pesto in a medium bowl, set aside. Combine mozzarella, provolone, ricotta, beaten egg, and stir well. Stirl in 1/4 cup parmesan, set aside. Combine pasta sauce, tomato sauce, tomato paste. Spread 1 cup of pasta sauce mixture in the bottom of a slow cooker. Arrange 3 noodle over pasta sauce, top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat with layers, ending with spinach mixture each time, and last layer is just noodles and pasta sauce. Sprinkle with remaining parmesand cover with lid, cook on low for 5 hours or until done. 8 servings.
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 CHICKEN-SPINACH LASAGNA
Cooked chicken breasts and uncooked noodles simmer in a creamy cheese sauce in the slow cooker while you're out-so you can come home to this yummy lasagna.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
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
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
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
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SLOW COOKER PESTO CHICKEN RECIPE | KITCHN
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- Pulse the garlic in a food processor fitted with the blade attachment until coarsely chopped, 5 to 6 pulses. Add 1/2 the basil and pulse until the leaves are coarsely chopped, 5 to 6 pulses. Add the remaining basil and pine nuts. Pulse into a coarse paste, 10 to 12 pulses. Add the oil and 1/4 teaspoon of the salt. Pulse until just combined into a coarse paste; set aside.
- Season the chicken breasts with the remaining 3/4 teaspoon salt and the pepper. Place the chicken in a 3- to 5-quart slow cooker. Add 3 tablespoons of the pesto and toss to combine. Place the remaining pesto in the refrigerator.
- Cover and cook on the LOW setting until the chicken is cooked through, registering 165°F on an instant-read thermometer, 1 1/2 to 2 1/2 hours. If desired, stir the tomatoes in during the final 30 minutes of cooking.
- Uncover and stir in the reserved pesto. To serve, toss with cooked pasta, serve on a sandwich bun, tuck in a wrap, or serve on top of cooked rice or cauliflower rice.
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