SEAFOOD-SPINACH LASAGNA
The mild flavors of scallops, crab and shrimp pair well with a rich and creamy white sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time.
- Meanwhile, in 10-inch skillet, melt butter over medium heat. Add scallops; cook 2 minutes, stirring constantly until firm and opaque. With slotted spoon, remove to medium bowl. Add crabmeat and shrimp; cover and refrigerate. In same skillet, cook onion and garlic 4 to 5 minutes, stirring occasionally, until onion is softened. Reduce heat to low; stir in cream cheese until softened. Beat in Alfredo sauce and wine with wire whisk; remove from heat.
- In medium bowl, stir together ricotta cheese, 2 cups of the cheese blend, the spinach, basil and egg; set aside.
- Spread 1/2 cup of the cream cheese sauce in baking dish. Top with 3 noodles. Spread half the ricotta mixture (about 1 1/2 cups) and one-third of the seafood mixture (about 1 cup) over noodles; spread with 2/3 cup of the cream cheese sauce. Top with 3 noodles, remaining ricotta mixture, half the remaining seafood mixture and 2/3 cup of the cream cheese sauce. Top with remaining noodles, seafood and cream cheese sauce.
- Cover with foil. Bake 40 minutes; uncover and sprinkle with remaining 1 cup cheese blend. Bake uncovered about 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 370, Carbohydrate 20 g, Cholesterol 125 mg, Fat 2, Fiber 1 g, Protein 26 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 g, TransFat 1/2 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
SLOW COOKER CRAB AND SPINACH LASAGNA
Make and share this Slow Cooker Crab and Spinach Lasagna recipe from Food.com.
Provided by kshadd60
Categories < 15 Mins
Time 4m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a medium skillet, sauté the onion, carrots and garlic until tender.
- Add the crabmeat and spinach, and season with the oregano, parsley, thyme, salt and pepper.
- Transfer the crab mixture to the Crock-Pot® slow cooker.
- Add the lasagna noodles and mix well to combine.
- In a medium mixing bowl, combine the margarine, flour, salt, milk, 1 cup of the mozzarella cheese, and the cottage cheese. Stir and blend for 2 minutes.
- Pour the white sauce over the lasagna in the stoneware.
- Cover; cook on Low 4 to 6 hours (or on High for 2 to 3 hours).
- Thirty minutes before the end of cooking, top the lasagna with the remaining mozzarella cheese and turn to High.
Nutrition Facts : Calories 378.6, Fat 10.8, SaturatedFat 5.8, Cholesterol 76.4, Sodium 1189.7, Carbohydrate 38.9, Fiber 3.2, Sugar 5.4, Protein 30.9
SPINACH AND RAVIOLI LASAGNA
Frozen cheese-filled ravioli brings this lasagna to the dinner table in 45 minutes - a spin on the Italian classic featuring spinach, pesto and jarred Alfredo sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- In medium bowl, toss spinach and pesto. In another bowl, mix Alfredo sauce and broth. Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. Top with half of spinach mixture. Arrange half of ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture.
- Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Garnish with basil and paprika.
Nutrition Facts : Calories 540, Carbohydrate 50 g, Fat 3, Fiber 4 g, Protein 23 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1230 mg
SPINACH AND SAUSAGE LASAGNA
Dig into rich layers of home-style lasagna featuring plenty of Italian sausage and gooey cheeses. No-cook noodles, frozen spinach and jarred spaghetti sauce simplify the prep. But it tastes far from ordinary! -Kathy Morrow, Hubbard, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the spaghetti sauce, water, Italian seasoning and salt. Combine ricotta, spinach and 1 cup mozzarella cheese in a small bowl., Spread 1 cup sauce mixture in a greased oval 5-qt. slow cooker. Layer with three noodles (breaking noodles if necessary to fit), 1-1/4 cups sauce mixture and half of the cheese mixture. Repeat layers. Layer with remaining noodles and sauce mixture; sprinkle with remaining mozzarella cheese., Cover and cook on low for 3-4 hours or until noodles are tender. Sprinkle servings with Parmesan cheese.
Nutrition Facts : Calories 456 calories, Fat 26g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 1101mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 3g fiber), Protein 24g protein.
CRAB AND SPINACH LASAGNA
Delicious lasagna to use for buffet dinner as a choice of white or red lasagnas. Spice it up to your liking. This is just right for us.
Provided by Caroline Cooks
Categories One Dish Meal
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan, cook onion and (if using fresh spinach) in butter until tender; add garlic and sauté to release flavor.
- Stir in cornstarch, Old Bay, and basil. Add cream all at once.
- Cook and stir until thickened and bubbly.
- In medium bowl, stir in together, ricotta/sour cream and egg.
- Add half of Mozzarella and half of parmesan; mix well. Preheat oven to 350*F.
- Arrange lasagna pieces in bottom of a greased 12x7� rectangular baking dish.
- Top with half of spinach mixture, half crab chunks, and half Ricotta mixture.
- Repeat layers- noodles, spinach, crab, Ricotta.
- Top with remaining Mozzarella and Parmesan cheese.
- Cover with foil and tent foil and seal well (do not let foil touch top of lasagna).
- Bake for 50-55 minutes or until mixture is bubbly. Uncover and bake for 10-12 more minutes to lightly brown top.
- Let stand 10 minutes before slicing.
- Serve with lemon wedges.
Nutrition Facts : Calories 434.6, Fat 31, SaturatedFat 18.6, Cholesterol 131.6, Sodium 573.7, Carbohydrate 14.5, Fiber 1.7, Sugar 1.7, Protein 25.6
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