Slow Cooker Chicken Spinach Lasagna Recipes

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SLOW-COOKER CHICKEN-SPINACH LASAGNA



Slow-Cooker Chicken-Spinach Lasagna image

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

2 cups finely chopped cooked boneless skinless chicken breasts
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 cup water
1/2 tsp. dried oregano leaves
1 tub (10 oz.) PHILADELPHIA Cream Cheese Spread
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
2 Tbsp. milk
1 tsp. dried Italian seasoning
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
6 lasagna noodles, uncooked, broken to fit inside slow cooker
2 Tbsp. KRAFT Grated Parmesan Cheese

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

CHICKEN SPINACH LASAGNA



Chicken Spinach Lasagna image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h50m

Yield 12 servings

Number Of Ingredients 15

One 10-ounce package frozen spinach, thawed and drained
2 boneless, skinless chicken breast halves, cooked and shredded
2 cups grated Cheddar (5 ounces)
1 small onion, finely chopped
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon soy sauce
One 10-ounce can cream of mushroom soup
One 8-ounce container sour cream
1/2 cup sliced fresh mushrooms
1/3 cup mayonnaise
8 ounces no-boil lasagna noodles
1 cup grated Parmesan
1 cup pecans, finely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine the spinach, chicken, Cheddar, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise. Put a layer of noodles in the bottom of a greased 9-by-13-by-2-inch casserole dish. Spread half of the spinach mixture over the noodles. Put another layer of noodles over the mixture and cover with the remaining spinach mixture. Sprinkle the Parmesan over the casserole. Then sprinkle the pecans on top. Bake for 1 hour. Let the casserole sit for 15 minutes before serving.

MOM'S SLOW-COOKER LEFTOVER-CHICKEN LASAGNA



Mom's Slow-Cooker Leftover-Chicken Lasagna image

Leftover chicken breasts can be even better the second time around when you use it to make Mom's Slow Cooker Leftover Chicken Lasagna.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 8 servings

Number Of Ingredients 11

2 cups finely chopped cooked boneless skinless chicken breasts
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 cup water
1/2 tsp. dried oregano leaves
1 tub (10 oz.) PHILADELPHIA Cream Cheese Spread
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese Blend, divided
2 Tbsp. milk
2 tsp. garlic powder
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
6 lasagna noodles, uncooked, broken to fit inside slow cooker
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Combine chicken, pasta sauce, water and oregano. Mix cream cheese, 1-1/2 cups shredded cheese, milk and garlic powder 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 350, Fat 18 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

SLOW-COOKER LASAGNA



Slow-Cooker Lasagna image

This easy slow-cooker lasagna is satisfying in all the ways that matter: Rich ricotta-Parmesan-spinach layers alternate with tender noodles, melted mozzarella and tomato. (A slow cooker will not give the crispiness that an oven does, but you may not even miss it.) It's also petite compared to many other lasagnas, perfect for feeding a family, not a crowd. If you've ever had a one-pot pasta, the texture of the noodles will be familiar to you: They are tender and starchy. Don't use no-boil or fresh noodles, as they will overcook. If you like, brown some loose Italian sausage in a skillet, pour off the fat and add it with the tomato sauce layers.

Provided by Sarah DiGregorio

Categories     dinner, casseroles, pastas, main course

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound whole-milk ricotta cheese (about 2 cups)
1 (10-ounce) bag or box frozen spinach, thawed and squeezed dry
3 ounces finely grated Parmesan (about 1 scant cup)
1/2 cup lightly packed, roughly chopped basil leaves, plus more for topping
5 garlic cloves, grated or pressed
1 teaspoon dried oregano
1 teaspoon onion powder
Kosher salt and black pepper
Olive oil
1 (32-ounce) jar good-quality marinara sauce
9 lasagna noodles (7 to 8 ounces)
8 ounces shredded mozzarella (2 cups)

Steps:

  • In a large bowl, stir together the ricotta, spinach, Parmesan, basil, garlic, oregano, onion powder, ¼ teaspoon salt and a generous amount of black pepper.
  • Lightly grease the bottom and sides of a 6- to 7-quart slow cooker with olive oil. Ladle about 1 cup of the marinara sauce in the bottom of the slow cooker, and spread it evenly.
  • Make two layers: Lay 3 lasagna noodles on top of the sauce, breaking the noodles to make a roughly even layer. (This doesn't need to be perfect; it's fine if the noodles overlap slightly, and if there are small spots the noodles don't cover.) Ladle about ¾ cup of sauce on top of the noodles and spread evenly. Evenly dollop about half of the ricotta mixture over the sauce, and use the back of a fork to press it into a roughly even layer. Sprinkle about a third of the shredded mozzarella over the ricotta. Repeat to make one more layer, using three noodles, the ¾ cup sauce, the remaining half of the ricotta mixture, then about half of the remaining mozzarella.
  • To finish, lay down the remaining 3 lasagna noodles and spread with the remaining sauce. (Reserve the remaining mozzarella.) Cover and cook on low until the internal temperature in the center is at least 140 degrees and the noodles are tender, 3 hours 30 minutes to 4 hours.
  • Turn off the slow cooker and sprinkle the top of the lasagna with the remaining mozzarella. Remove the crock from the base that contains the heating element and let the lasagna rest with the lid on for 20 to 30 minutes, otherwise it will fall apart when you try to slice it. Sprinkle the top with more torn basil, to your taste. Cut the lasagna with a knife and scoop out servings with a spatula to serve.

K'S SLOW COOKER CHICKEN & SPINACH LASAGNA RECIPE - (4.4/5)



K's Slow Cooker Chicken & Spinach Lasagna Recipe - (4.4/5) image

Provided by calypan

Number Of Ingredients 14

3-4 cups cooked chicken (I use a rotisserie chicken, cut up)
1 10 oz. box frozen chopped spinach, thawed
1/2 onion, chopped
6-8 oz. sliced mushrooms
1 can cream of chicken soup, reduced fat
1 10 oz. tub low fat Alfredo sauce
1 cup chicken broth
1/2 cup reduced fat sour cream
Pepper to taste
1 cup Cheddar cheese
1 cup Italian cheese or Mozzarella
1 cup shredded Parmesan & Asiago cheese
10-12 Oven-Ready lasagna noodles
Grated Parmesan cheese for top

Steps:

  • Mix first 9 ingredients together in large bowl. Spread 1/4 of chicken/spinach mixture on bottom of lightly greased slow cooker. Top with 3-4 noodles, breaking if necessary. Follow remaining order: 1/4 chicken mixture 1/3 cheddar cheese 1/3 Italian cheese 1/3 Parmesan cheese 3-4 noodles 1/4 chicken mixture 1/3 cheddar cheese 1/3 Italian cheese 1/3 Parmesan cheese 3-4 noodles 1/4 chicken mixture 1/3 cheddar cheese 1/3 Italian cheese 1/3 Parmesan cheese Top with desired amount of grated Parmesan on top, cover and cook on low for 3 hrs. 45 minutes. Let stand 10-15 minutes before serving. FABULOUS!!!

CHICKEN AND SPINACH LASAGNA



Chicken and Spinach Lasagna image

This recipe makes a lot, but it will freeze well should you decide against grazing over leftovers for a few days, and it's certainly worth making extra if you are going to go to all the trouble of making lasagna in the first place.

Provided by teekie

Categories     Chicken

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14

6 pieces lasagna noodles, uncooked
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons cornstarch
1 1/2 cups cooked chicken breast halves, chopped
1 teaspoon dried basil, crushed
1/4 teaspoon garlic powder
1/8 teaspoon ground nutmeg
2 cups skim milk
1 (10 ounce) package frozen chopped spinach, thawed, drained
1 (15 ounce) carton part-skim ricotta cheese
1 beaten egg
1/2 cup grated parmesan cheese
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • In a medium saucepan, cook onion in butter until tender.
  • Stir in cornstarch, basil, garlic powder and nutmeg.
  • Add milk all at once.
  • Cook and stir until thickened and bubbly; stir in spinach.
  • In medium bowl, stir in together Ricotta and egg.
  • Add mozzarella and half of parmesan; mix well.
  • Preheat oven to 350 degrees.
  • Arrange three of the uncooked lasagna pieces in bottom of a greased 12x7 rectangular baking dish.
  • Top with half of spinach mixture, half the cooked chicken and half the Ricotta mixture.
  • Repeat layers.
  • Top with remaining Parmesan cheese.
  • Now tent the baking dish with foil and seal well (you don't want the foil touching the top of the lasagna). Bake for 60 minutes or until mixture is bubbly.
  • Let stand 10 minutes (with this method you will never need to precook lasagna noodles again) Enjoy!

SLOW-COOKER CHEESY WHITE CHICKEN LASAGNA



Slow-Cooker Cheesy White Chicken Lasagna image

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

8 oz uncooked lasagna noodles, broken into 2-inch pieces
2 cups shredded cooked chicken
1/2 cup chopped onion
2 teaspoons finely chopped garlic
1 jar (15 oz) Alfredo pasta sauce
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded Italian cheese blend (6 oz)
1 package (5 oz) fresh baby spinach

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 WITH SPINACH



Chicken Lasagna with Spinach image

My boyfriend and I love chicken lasagna with spinach. I never could find the "one" recipe that I really liked. I have a habit of gathering 3 or 4 different recipes and mixing them up to create my own. I have made this with and without chicken, either way it is wonderful.

Provided by Crystal

Categories     World Cuisine Recipes     European     Italian

Time 2h5m

Yield 16

Number Of Ingredients 21

8 tablespoons butter, divided
1 tablespoon olive oil
2 skinless, boneless chicken breasts, cut into bite-sized pieces
12 fresh mushrooms, sliced
½ cup chopped onion
8 cloves garlic, minced, divided
salt, divided
¾ teaspoon ground black pepper, divided
1 (16 ounce) package lasagna noodles
3 (9 ounce) packages fresh spinach
2 cups whipping cream
2 cups half-and-half
2 teaspoons onion powder
1 teaspoon crushed dried sage
1 bay leaf
cooking spray (such as Pam®)
¼ cup all-purpose flour
3 ½ cups shredded Parmesan cheese, divided
⅛ teaspoon ground nutmeg
1 (32 ounce) container ricotta cheese
4 cups shredded mozzarella cheese, divided

Steps:

  • Heat 3 tablespoons butter and olive oil in a large skillet over medium heat. Add chicken, mushrooms, onion, 1/2 of the minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove from the heat and stir in spinach; set aside.
  • While chicken is cooking, bring 2 large pots of lightly salted water to a boil. Cook lasagna noodles in the boiling water in one pot, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside. Drop spinach into the boiling water in the second pot and blanch for 1 minute; pour into a colander to drain.
  • Combine cream, half-and-half, remaining garlic, onion powder, sage, and bay leaf in a microwave-safe bowl. Microwave on high power in 1-minute increments until boiling; stir well.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 12x15-inch piece of aluminum foil with cooking spray.
  • Melt remaining 5 tablespoons butter in a medium saucepan over medium-high heat. Add flour; stir and cook until golden brown, 2 to 3 minutes. Continue stirring and add cream mixture. Cook until thickened, about 3 minutes. Stir in 1 1/2 cups Parmesan cheese, remaining 1/2 teaspoon each salt and pepper, and nutmeg. Remove from heat.
  • Meanwhile, mix ricotta cheese and 3 cups mozzarella cheese in a medium bowl. Fold in 1/4 cup of the cream sauce.
  • Assemble lasagna in a deep 9x13-inch baking dish as follows, spreading ingredients in each layer: 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/3 of the noodles, 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/2 of the ricotta mixture, 1/4 cup cream sauce, 1/3 of the noodles, 1/2 cup cream sauce, remaining chicken-spinach mixture, remaining ricotta mixture, remaining noodles, remaining cream sauce, remaining Parmesan, and remaining mozzarella. Cover with the aluminum foil, sprayed-side down.
  • Bake in the preheated oven for 30 minutes. Remove foil and bake until top starts to turn golden, about 15 minutes more. Remove from oven and let rest for 10 minutes before serving.

Nutrition Facts : Calories 567.7 calories, Carbohydrate 31.8 g, Cholesterol 126.1 mg, Fat 36.3 g, Fiber 2.4 g, Protein 30.4 g, SaturatedFat 21.7 g, Sodium 733.7 mg, Sugar 2.4 g

SLOW-COOKER SPINACH ALFREDO LASAGNA



Slow-Cooker Spinach Alfredo Lasagna image

Creamy, cheesy Alfredo sauce layered with chicken and spinach makes this easy slow-cooker lasagna an elegant alternative to the classic Italian dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 10

Number Of Ingredients 7

2 boxes (10 oz each) frozen chopped spinach
2 1/2 cups shredded Italian cheese blend (10 oz)
2 jars (15 oz each) Alfredo pasta sauce
12 uncooked lasagna noodles
3 cups chopped cooked chicken
1/2 cup freshly shredded Parmesan cheese (2 oz)
1 medium tomato, diced

Steps:

  • Cook and drain spinach as directed on package; squeeze out as much liquid as possible. Set aside.
  • Spray 5-quart oval slow cooker with cooking spray.
  • In large bowl, mix 1 cup of the cheese blend and the Alfredo sauce.
  • In slow cooker, spread one-fourth of the sauce mixture. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-third of the chicken, one-third of the spinach and 1/2 cup of the cheese blend. Repeat layers twice. Top with remaining noodles, sauce mixture and the Parmesan cheese.
  • Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until edges are bubbly and center is heated through. Let stand 10 minutes; sprinkle with diced tomato before serving.

Nutrition Facts : Calories 640, Carbohydrate 39 g, Cholesterol 165 mg, Fat 5 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 2 g, TransFat 1 g

SLOW COOKER BUFFALO CHICKEN LASAGNA RECIPE



Slow Cooker Buffalo Chicken Lasagna Recipe image

This is a fun twist on traditional lasagna. If you love buffalo wings, you will LOVE this lasagna.

Provided by Camille

Yield 8

Number Of Ingredients 10

4 boneless skinless chicken breasts (cooked and cubed)
1 (26 ounce) jar pasta sauce
1 cup buffalo wing sauce
8 ounces lasagna noodles (uncooked and divided)
1 (15 ounce) package ricotta cheese (divided)
3 green bell peppers (diced)
1 cup shredded mozzarella cheese (divided)
1 cup shredded cheddar cheese (divided)
1/2 cup bleu cheese crumbles
1/4 cup water

Steps:

  • In a large bowl, combine cooked chicken, pasta sauce, and buffalo wing sauce.
  • Spread half the sauce mixture in the bottom of a slow cooker sprayed with nonstick cooking spray.
  • Cover with a layer of uncooked lasagna noodles (you will have to break them to get a proper fit).
  • Spread half the ricotta cheese to the top of the noodles, then top with half the shredded cheeses and bell pepper.
  • Repeat all layers.
  • Sprinkle bleu cheese crumbles on top.
  • Pour water over lasagna.
  • Cover and cook on low for 4-5 hours or high for 2-3 hours.
  • When cooking time is complete, unplug slow cooker and let sit for 10-20 minutes to cool down a little before serving.

CHICKEN & SPINACH LASAGNAS



Chicken & Spinach Lasagnas image

Homemade noodles and the ease of rotisserie chicken make this yummy lasagna with spinach and fontina a real crowd pleaser. -Kathryn Conrad, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 17

2 large eggs
1 large egg yolk
1/4 cup water
1 tablespoon olive oil
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1-1/2 cups all-purpose flour
1/2 cup semolina flour
FILLING:
3 cups shredded rotisserie chicken
2 cups chopped fresh baby spinach
2 teaspoons minced fresh thyme
1-1/2 teaspoons grated lemon zest
1 teaspoon lemon juice
1/4 teaspoon salt
2-1/4 cups shredded fontina cheese, divided
Grated Parmesan cheese and additional fresh thyme, optional

Steps:

  • In a small bowl, whisk the first six ingredients. On a clean work surface or in a large bowl, mix all-purpose and semolina flours; form into a mound. Make a large well in the center. Pour egg mixture into well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (dough will be soft and slightly sticky)., Lightly dust work surface with flour; knead dough gently five times. Divide into six portions; cover and let rest 30 minutes., In a large bowl, combine the first six filling ingredients; stir in 1-1/2 cups fontina cheese. Grease six individual 12-oz. au gratin dishes; place on baking sheets. Preheat oven to 350°., Fill a Dutch oven three-fourths full with salted water; bring to a boil. On a floured surface, roll each portion into a 20x4-in. rectangle, dusting dough with additional flour as needed., Add one noodle to boiling water; cook 1-2 minutes or until al dente. Place one-fifth of the noodle in bottom of a prepared dish; top with a scant 1/4 cup chicken mixture. Fold noodle back to cover filling; repeat three times, topping and folding the noodle each time. Repeat with remaining noodles and filling., Sprinkle lasagnas with remaining fontina cheese. Bake, covered, 30-35 minutes or until heated through. If desired, sprinkle with Parmesan cheese and additional thyme.

Nutrition Facts : Calories 511 calories, Fat 23g fat (10g saturated fat), Cholesterol 214mg cholesterol, Sodium 614mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.

K'S SLOW COOKER CHICKEN & SPINACH LASAGNA RECIPE - (4.2/5)



K's Slow Cooker Chicken & Spinach Lasagna Recipe - (4.2/5) image

Provided by calypan

Number Of Ingredients 11

5-6 oz. bag fresh Spinach, chopped
3-4 cups cooked chicken (I use rotisserie chicken, deboned & chopped)
8 oz. mushrooms, sliced
2 (10 oz) pkgs refrigerated reduced-fat Alfredo sauce
1 (10 oz) can reduced-fat cream of mushroom soup
1-1/4 cups chicken broth
1/2 tsp. black pepper
1 T. Better Than Bouillon Chicken Base
3 cups shredded Italian Blend Cheese
1 cup shredded Cheddar Cheese
9 uncooked Lasagna noodles

Steps:

  • In large bowl stir together spinach, chicken, mushrooms and Italian cheese; mix well. In separate bowl mix Alfredo sauce, mushroom soup, broth, chicken base and pepper; stir well. Add Alfredo sauce mixture to chicken mixture -- stir well. Spray 6 qt. slow cooker with cooking spray. Spread 1/4 of chicken mixture on bottom. Arrange 3 noodles on top, breaking to fit properly. Repeat layers twice. Top with remaining chicken mixture and 1 cup cheddar cheese. Cover and cook on low 3 hrs. 45 min. until mixture is bubbly and brown along edges. Uncover and continue cooking on low 45-50 min. Let stand 10 min. (if it looks a little soupy, don't worry -- it will stiffen up as it sits -- slow cookers do cook differently, though, so you may not see this. I happen to have a 25 yr old crockpot that I received as a wedding gift that still works great! )

SLOW COOKER SPINACH LASAGNA



Slow Cooker Spinach Lasagna image

Found on the back of Lipton Vegetable Soup mix. Have not made before, but am posting for safe keeping.

Provided by JenJenMarie

Categories     European

Time 5h20m

Yield 1 lasagna, 8 serving(s)

Number Of Ingredients 8

2 (15 ounce) containers ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (1 ounce) envelope vegetable soup mix
2 (1 lb) jars pasta sauce
12 lasagna noodles, uncooked

Steps:

  • Combine ricotta, 1 cup mozarella, 1/4 cup parmesean, eggs, spinach, and soup mix.
  • In 6 quart slow cooker, spread 1 cup sauce. Layer 4 lasagna noodles, broken to fit, then 1 cup sauce, and 1/2 ricotta mixture. Repeat. Top with remaning 4 noodles and 2 cups sauce. Reserve remaining sauce. Cook covered on low 5 to 6 hours.
  • Sprinkle with remaining cheeses. Cover and cook 10 minutes. Let stand 10 minutes before serving. Serve with remaining sauce heated.
  • recipe calls for 2 - 1lb 10oz jars of pasta sauce. Would not let me post it like that.

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From southernliving.com


CROCK-POT CHICKEN LASAGNA - CROCK-POT LADIES
Spread one-third of the chicken/spinach sauce mixture over the layer of lasagna noodles. Sprinkle a layer of shredded mozzarella cheese on top. Repeat the layers two more time (noodles, chicken/spinach mixture, cheese). Cover and cook on HIGH for 1 1/2 hours. Switch slow cooker to LOW and continue to cook for 3 1/2 hours.
From crockpotladies.com


SPINACH-CHICKEN LASAGNA RECIPE - PILLSBURY.COM
2016-10-25 Drain. Meanwhile, in medium bowl, combine spinach, pesto and Alfredo sauce; mix well. Set aside. 2. Heat oil in large skillet over medium-high heat until hot. Add onion; cook and stir 3 to 4 minutes or until almost tender. Add ground chicken; cook 4 to 5 minutes or until no longer pink, stirring frequently. Stir in spaghetti sauce.
From pillsbury.com


EASY WHITE CHICKEN LASAGNA WITH SPINACH - CREME DE LA CRUMB
2019-05-16 4 cups baby spinach leaves Instructions Preheat oven to 400 degrees. Oil an 8 x 8-inch baking dish. make the sauce Place a saucepan over medium heat. Add the butter and when it’s melted and no longer foaming, stir in the garlic and flour. Cook 30 seconds, then gradually whisk the milk into the pan.
From lecremedelacrumb.com


SLOW COOKER SPINACH ALFREDO LASAGNA : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Slow Cooker Spinach Alfredo Lasagna : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


SLOW COOKER SPINACH LASAGNA - KRISTINE'S KITCHEN
2015-12-18 5 ounces fresh baby spinach 2 ¾ cups grated part-skim mozzarella cheese Instructions Heat olive oil in a medium skillet over medium heat. Add onion, garlic, and mushrooms and cook until slightly softened, about 3 minutes. Stir in crushed tomatoes, diced tomatoes, tomato sauce, oregano, basil, Italian seasoning, salt, and pepper. Remove from heat.
From kristineskitchenblog.com


CHICKEN AND SPINACH LASAGNA RECIPE | MYRECIPES
Top with lasagna noodles, remaining sauce and cheese. Cover with foil. BAKE 35 minutes. Remove foil and bake 20 minutes more, or until golden brown and bubbly. Let stand for 15 minutes before slicing.
From myrecipes.com


CROCKPOT MEATBALL LASAGNA - THERESCIPES.INFO
Crockpot Meatball Lasagna Cooker Slow Lasagna. Related Search › dump and go meatball lasagna › slow cooker meatball lasagna › frozen meatball crockpot recipes › easy crockpot lasagna with meatballs Crockpot Meatball Lasagna - Mama Lucia Meatballs best mamaluciameatballs.com. Cut each meatball in half. Set aside. Remove sauce from the heat. …
From therecipes.info


SLOW COOKER SPINACH LASAGNA [RECIPE] - MARYANN JACOBSEN
2011-01-18 Instructions. Drain spinach in a colander. Press with the back of a large spoon to remove the excess moisture. In a large bowl, stir together the spinach, ricotta, milk, and Parmesan cheese until well combined. Set aside. Lightly oil or coat the bottom and sides of a 5 or 6-quart slow cooker with nonstick cooking spray.
From maryannjacobsen.com


SPINACH RICOTTA SLOW COOKER LASAGNA RECIPE
2016-10-19 Lightly grease a 6 quart slow cooker. Spoon ½ cup tomato sauce into the bottom of the slow cooker and spread into a thin layer. Place 3 lasagna noodles in the bottom, breaking to fit if necessary. Spread ¼ of the ricotta mixture over noodles, and top with ¼ of the sauce. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan.
From thereciperebel.com


SLOW-COOKER LASAGNA RECIPE
Get one of our Slow-cooker lasagna recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Chicken Parmesan Do you know how to prepare a different chicken parmesan dish with a crispier crust? This recipe teac... 45 min Min; 4 Yield; Bookmark. 80% Parmesan spring chicken Crecipe.com The chicken and Parmesan can be described as …
From crecipe.com


CHICKEN AND SPINACH LASAGNA - GOOD IN THE SIMPLE
2020-11-03 Ingredients for spinach chicken lasagna 1 tablespoon extra virgin olive oil 1 lb ground chicken 1 medium onion, diced 3 cloves garlic, minced 1 ¼ cup cottage cheese (or use ricotta) 10 oz frozen chopped spinach, thawed and squeezed to remove all extra liquid 1 tablespoon Italian seasoning
From goodinthesimple.com


CROCKPOT RECIPE: SPINACH AND CHICKEN LASAGNA - GIRL GONE MOM
Coat both sides of three lasagna noodles with cooking spray, then fit to bottom of crockpot. We recommend this crockpot. Layer ⅓ of the spinach mixture over noodles, followed by ⅓ of mozzarella, and another layer of lasagna noodles. Add a final layer of spinach mixture and mozzarella cheese. Cover crockpot and cook on high for 1 hour.
From girlgonemom.com


CROCK POT CHICKEN ALFREDO LASAGNA (+VIDEO) - THE COUNTRY COOK
2019-06-11 Spread ¼ of the alfredo sauce into the bottom the slow cooker. Arrange 3-4 lasagna noodles on top of the alfredo sauce (break noodles to fit.) It's okay if some of the noodles are slightly layered on top of each other. Spread ⅓ of the chicken on top of lasagna noodles. Then spread ⅓ of the cheese mixture on top of the chicken.
From thecountrycook.net


SLOW COOKER LASAGNA WITH ALFREDO - THERESCIPES.INFO
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.
From therecipes.info


SLOW COOKER THREE CHEESE CHICKEN LASAGNA - CREME DE LA CRUMB
2016-02-14 Stir together chicken, ricotta cheese, cream cheese, 1/2 cup parmesan cheese, and Italian seasoning. Lightly grease your slow cooker. Spread 1/2 cup alfredo sauce in the bottom. Top with three lasagna noodles (break as needed to fit into the slow cooker). Spread half of chicken mixture over the noodles, then layer with three more lasagna noodles.
From lecremedelacrumb.com


PRESSURE COOKER SPINACH : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


SLOW COOKER LASAGNA - PLAIN CHICKEN
2018-12-05 In a medium bowl, mix together cottage cheese, egg, and parsley. Spray the crockpot insert with cooking spray or olive oil. Spread one cup of the meat sauce in the bottom of the slow cooker. Add a layer of uncooked lasagna noodles on top of the sauce. Spread ⅓ of the cottage cheese mixture over the layer of noodles.
From plainchicken.com


10 BEST CROCK POT SPINACH LASAGNA RECIPES | YUMMLY
Slow Cooker Chicken and Spinach Lasagna 365 Days of Slow Cooking. cottage cheese, seasoning, tomato sauce, frozen spinach, Parmesan cheese and 7 more.
From yummly.com


VEGAN SPINACH & CREAM CHEESE STUFFED PASTA SHELLS. A SIMPLE …
Oct 1, 2018 - A simple recipe for a stuffed pasta recipe made in a slow cooker. The perfect midweek meal for vegans or vegetarians. Oct 1, 2018 - A simple recipe for a stuffed pasta recipe made in a slow cooker. The perfect midweek meal for vegans or vegetarians. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and …
From pinterest.ca


CROCKPOT WHITE CHICKEN LASAGNA {VIDEO} - THE RECIPE REBEL
2020-01-06 In a 2.5-4 quart crockpot, add chicken, broth, spinach, and cream cheese. Cover and cook on low for 3 hours, or until chicken shreds easily. Shred chicken and stir well to incorporate the cream cheese into the sauce. Stir in broken lasagna noodles, cover and turn crockpot to high. Cook for 10-15 minutes.
From thereciperebel.com


SLOW-COOKER SPINACH & MUSHROOM LASAGNA RECIPE - EATINGWELL
Heat the oil in a large nonstick skillet over medium-high. Add the onion, and cook, stirring often, until just tender, about 5 minutes. Add the mushrooms and garlic; cook, stirring often, 2 minutes.
From eatingwell.com


10 BEST CHICKEN SPINACH SLOW COOKER RECIPES | YUMMLY
The Best Chicken Spinach Slow Cooker Recipes on Yummly | Crock-pot®slow Cooker Chicken Florentine, Slow Cooker Sweet Potato Chicken Curry (freezer To Crock Pot), Slow Cooker (crock Pot) Whole Chicken
From yummly.com


SLOW COOKER CREAMY WHITE CHICKEN LASAGNA SOUP | BAKED BY RACHEL
2021-01-12 Instructions. To the bowl of a 5-6 quart slow cooker, add chicken, onion, mushrooms, spices, chicken broth and bay leaves. Cover and begin to cook on high for 4 hours (or low for 8). When the 4 hours (or 8, if cooking on low) is up, remove and discard bay leaves. Remove chicken and shred with forks.
From bakedbyrachel.com


CHICKEN LASAGNA RECIPE (VIDEO) - NATASHASKITCHEN.COM
2020-09-11 Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden. Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 …
From natashaskitchen.com


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