EASY SLOW-COOKER CHICKEN LASAGNA FLORENTINE
A package of frozen spinach is what gives this easy slow-cooker chicken lasagna its Florentine credentials. The Italian cheeses help, too.
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; set aside. Mix cream cheese, 1-1/2 cups shredded cheese, milk and seasoning until well 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; let stand, covered, 10 min. or until melted.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
LASAGNA A LA FLORENTINE
Steps:
- In 12-inch skillet, brown beef and onion over medium-high heat, stirring frequently, until thoroughly cooked; drain.
- Stir in garlic, tomatoes and spinach; cook 2 minutes, stirring occasionally.
- Stir in sauce mix (from Hamburger Helper box) and hot water until dissolved. Stir in milk and uncooked pasta (from Hamburger Helper box). Return to heat; heat to boiling.
- Reduce heat; cover and simmer about 12 minutes, stirring occasionally, until pasta is tender. Stir in cheese.
Nutrition Facts : Calories 470, Carbohydrate 39 g, Cholesterol 85 mg, Fat 1, Fiber 2 g, Protein 32 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 8 g, TransFat 1 g
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 LASAGNA FLORENTINE
I have to admit that I usually do not like to cook with "cream of" soups, but my family likes this so much that I make an exception. I would be interested in knowing if your little kiddies like it because my younger brother and sister (who never like to try anything new and under normal circumstances hate spinach) love it.
Provided by Munchkin Mama
Categories Potluck
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 7 ingredients in a large bowl. Set aside.
- Place 3 uncooked lasagna noodles in a 5-qt. slow cooker coated with non-stick spray (or use one of those slow cooker bags and coat that). Break noodles as necessary.
- Spread 1/3 of spinach mixture over noodles. Sprinkle with 2/3 cup mozzarella.
- Layer 3 more noodles, half of remaining spinach mixture, and 2/3 cup mozzarella.
- Top with remaining 3 noodles, the rest of the spinach mixture, and the remaining mozzarella.
- Cover and cook for 1 hour on high; reduce heat to low and cook 5 hours or until pasta is done. (You may be able to just cook on low for 6 hours, I dont know.).
- Serve with a green salad and some cheese or garlic bread.
Nutrition Facts : Calories 566, Fat 30.1, SaturatedFat 15.1, Cholesterol 100.1, Sodium 1136.9, Carbohydrate 40.5, Fiber 2.7, Sugar 2.5, Protein 33.5
SLOW COOKER LASAGNA
This recipe is so easy, you might think that you are doing something wrong. It is delicious!
Provided by KIMIRN
Categories World Cuisine Recipes European Italian
Time 4h40m
Yield 10
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
- In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
- Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
- Cover, and cook on LOW setting for 4 to 6 hours.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 35.7 g, Cholesterol 71.6 mg, Fat 20.3 g, Fiber 3.2 g, Protein 31.2 g, SaturatedFat 10.2 g, Sodium 1420.2 mg, Sugar 7.5 g
SLOW-COOKER FLORENTINE RAVIOLI "LASAGNA"
A really easy version of florentine lasagna using frozen ravioli as a shortcut. If you left out the spinach it would be white lasagna. Try to buy the loose spinach in the bag, not the block, that way you don't have to thaw. If you get the block, thaw and drain it
Provided by LaraKN
Time 4h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Dice chicken into bite size pieces, sprinkle evenly with salt pepper, garlic powder & Italian herbs, to taste.
- Grease a 5-6 quart oval slowcooker.
- Spread 1/2 jar of Alfredo sauce in the bottom.
- Layer in, 1/3 each of the ravioli, mushrooms, spinach, chicken, and mozzarella. Cover with 1/2 jar Alfredo sauce.
- Repeat layers twice more.
- Add 1/4 cup white wine (or water) to each jar, cap and shake well to get all the sauce loosened and then pour each over the top of the casserole.
- Cook on low 3-5 hours. Topping with parmesan in the last 30-60 minutes.
Nutrition Facts : Calories 316.8, Fat 14.1, SaturatedFat 7, Cholesterol 109.5, Sodium 534.6, Carbohydrate 5.1, Fiber 1.9, Sugar 1.7, Protein 38.6
CHICKEN FLORENTINE ALFREDO LASAGNA CUPS
This is super comforting and satisfying. Creamy and rich, but with a nice pop of green from the spinach, pesto, and basil. The chicken gives it some texture and makes it feel like a complete meal on its own. I love the crispy edges of the cheese. Serve with a bright and fresh Geek salad on the side.
Provided by TheOtherJuliaGulia
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
- Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
- Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.
- Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
- Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
- Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.
Nutrition Facts : Calories 625 calories, Carbohydrate 34.4 g, Cholesterol 103.5 mg, Fat 38.6 g, Fiber 1.8 g, Protein 36.6 g, SaturatedFat 16.4 g, Sodium 1141.8 mg, Sugar 3.7 g
LASAGNA FLORENTINE
Sliced hard-cooked eggs give a sunny look to this special lasagna from the American Egg Board. The eggs peek through the crumb-and-cheese topping.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine egg, spinach and cottage cheese; set aside. In a greased 11x7-in. baking dish, layer half of the tomato sauce, noodles, spinach mixture, eggs and mozzarella. Repeat layers. Combine the crumbs, Parmesan, butter and garlic; sprinkle over top., Cover and bake at 350° for 35 minutes; uncover and bake 10 minutes longer or until heated through.
Nutrition Facts :
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