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Prep Time:20 minsAdditional Time:4 hrsTotal Time:4 hrs 20 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:4 hrsTotal Time:4 hrs 20 minsServings:8Yield:8 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:4 hrs
Additional Time:
4 hrs
Total Time:4 hrs 20 mins
Total Time:
4 hrs 20 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
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Ingredients
2teaspoonsolive oil
1yellow onion, chopped (about 1 cup)
1(8 ounce) packagesliced fresh mushrooms
2garlic cloves, minced (about 2 teaspoons)
¼teaspoonfine sea salt
¼teaspoonblack pepper
3cupscabernet marinara or tomato-and-basil marinara (such as Muir Glen)
1cupno-salt-added tomato sauce (such as Pomì)
4ouncespart-skim ricotta cheese (about 1/4 cup)
¼cupchopped fresh basil
1largeegg, beaten
8ouncespreshredded Italian cheese blend (about 2 cups)
2ouncesParmesan cheese, grated (about 1/2 cup)
Cooking spray
1(8 ounce) packagewhole-wheat wavy lasagna noodles (about 9 noodles depending on brand)
DirectionsHeat 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. Add the spinach; cook until the spinach just begins to wilt, about 1 minute. Remove from the heat. Sprinkle the vegetables with 1/8 teaspoon each of the salt and pepper. Add the marinara and tomato sauce, stirring to combine.Stir together the ricotta, basil, egg, 1 1/4 cups of the Italian cheese blend, 1/4 cup of the Parmesan, and the remaining 1/8 teaspoon each salt and pepper in a bowl.Coat the inside of a 6-quart slow cooker with cooking spray. Spread 1 cup of the marinara mixture into the bottom of the slow cooker. Arrange 3 noodles over the marinara, breaking the noodles to fit the slow cooker as necessary. Top with half of the cheese mixture and 1 cup of the marinara mixture. Repeat the layers once, beginning with the noodles and ending with the marinara mixture. Place the remaining 3 noodles over the marinara. Spread the remaining marinara mixture over the noodles. Sprinkle with the remaining 3/4 cup Italian cheese blend and 1/4 cup Parmesan. Cover and cook on LOW until the noodles are tender, 4 to 5 hours.Originally appeared: Everyday Slow Cooker
Directions
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. Add the spinach; cook until the spinach just begins to wilt, about 1 minute. Remove from the heat. Sprinkle the vegetables with 1/8 teaspoon each of the salt and pepper. Add the marinara and tomato sauce, stirring to combine.Stir together the ricotta, basil, egg, 1 1/4 cups of the Italian cheese blend, 1/4 cup of the Parmesan, and the remaining 1/8 teaspoon each salt and pepper in a bowl.Coat the inside of a 6-quart slow cooker with cooking spray. Spread 1 cup of the marinara mixture into the bottom of the slow cooker. Arrange 3 noodles over the marinara, breaking the noodles to fit the slow cooker as necessary. Top with half of the cheese mixture and 1 cup of the marinara mixture. Repeat the layers once, beginning with the noodles and ending with the marinara mixture. Place the remaining 3 noodles over the marinara. Spread the remaining marinara mixture over the noodles. Sprinkle with the remaining 3/4 cup Italian cheese blend and 1/4 cup Parmesan. Cover and cook on LOW until the noodles are tender, 4 to 5 hours.
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. Add the spinach; cook until the spinach just begins to wilt, about 1 minute. Remove from the heat. Sprinkle the vegetables with 1/8 teaspoon each of the salt and pepper. Add the marinara and tomato sauce, stirring to combine.
Stir together the ricotta, basil, egg, 1 1/4 cups of the Italian cheese blend, 1/4 cup of the Parmesan, and the remaining 1/8 teaspoon each salt and pepper in a bowl.
Coat the inside of a 6-quart slow cooker with cooking spray. Spread 1 cup of the marinara mixture into the bottom of the slow cooker. Arrange 3 noodles over the marinara, breaking the noodles to fit the slow cooker as necessary. Top with half of the cheese mixture and 1 cup of the marinara mixture. Repeat the layers once, beginning with the noodles and ending with the marinara mixture. Place the remaining 3 noodles over the marinara. Spread the remaining marinara mixture over the noodles. Sprinkle with the remaining 3/4 cup Italian cheese blend and 1/4 cup Parmesan. Cover and cook on LOW until the noodles are tender, 4 to 5 hours.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)321Calories13gFat39gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
