Entree - Skinny Slow-Cooker Spinach Lasagna recipes

Author: Stacey Eaddy  

Made with tasty layers of spinach and cream cheese, seasoned ground beef and mozzarella, this tasty lasagna is perfect for the keto diet! 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!

Low Calorie Spinach Lasagna

Low Calorie Spinach Lasagna
You will be delighted with how wonderful this low-calorie spinach lasagna dish is. It's a completely meatless meal, but still a delicious treat.
Provided by: Kimberley Eggleston
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Italian
Number of ingredients: 10
  • 1 (16-ounce) carton low-fat cottage cheese
  • 1 (10-ounce) package frozen spinach, thawed and rinsed
  • 1 1/2 cups (6 ounces) shredded mozzarella cheese, divided
  • 1/2 cup (2 ounces) shredded​ Parmesan cheese
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 9 lasagna noodles, uncooked
  • 2 cups marinara sauce, jarred
  • 1 cup water
  • Calories: 278 kcal
  • Carbohydrate: 33 g
  • Cholesterol: 20 mg
  • Fiber: 4 g
  • Protein: 19 g
  • Saturated Fat: 4 g
  • Sodium: 937 mg
  • Sugar: 6 g
  • Fat: 8 g
  • Serving Size: 1 pan (8 servings)
  • Unsaturated Fat: 0 g
How to cook:
  1. Preheat the oven to 375 F.
  2. In a large bowl, combine the cottage cheese, Parmesan cheese, spinach, 3/4 cup of the shredded mozzarella, pepper, oregano, and salt. Use a large spoon to gently stir together the mixture until it is well combined.
  3. Next, spray a 9 x 13-inch pan with cooking spray.
  4. Place 3 of the uncooked noodles in the bottom of the pan. Top with half of the cottage cheese mixture, and use a large spoon or a spatula to gently spread the cheese mixture over the noodles, trying to cover all the noodles.
  5. Next, over the cheese and spinach mixture, spread 2/3 cup of the marinara sauce, and then top the layer of marinara sauce with 1/4 cup of the shredded mozzarella. Repeat the layers two more times. End with the last three noodles, topped with 2/3 cup of sauce and 1/4 cup of mozzarella cheese.
  6. Now that the lasagna is assembled pour 1 cup of water around the edges of the pan gently and slowly, allowing the water to fill in the gaps slowly so that it does not overflow. Cover the pan tightly with tin foil.
  7. Place the covered lasagna in the preheated oven, and bake for 1 hour. Once the lasagna is done cooking, remove it from the oven, and loosely uncover the dish while the lasagna cools. Let the lasagna stand for 10 minutes before serving to allow the lasagna to become far easier to cut.
Notes: Easy Chicken Green spinach Lasagna–400 Calories Per, Low-calorie spinach lasagna uses four cups of fresh spinach, among other items. Chicken and Spinach Lasagne is an easy and delicious twist on a classic …

Skinny Slow-Cooker Spinach Lasagna

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
Total time: 340 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 9
  • 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed or diced tomatoes, undrained
  • 1/4 teaspoon crushed red pepper, if desired
  • 1 yellow bell pepper, coarsely chopped
  • 1 zucchini, halved and thinly sliced
  • 9 uncooked lasagna noodles
  • 1 1/4 cups light ricotta cheese
  • 1 1/2 cups shredded part-skim mozzarella cheese (6 oz)
  • 4 cups coarsely chopped fresh baby spinach (4 oz)
  • Calories: 280 calories
  • Carbohydrate: 34 g
  • Cholesterol: 25 mg
  • Fat: 1 grams
  • Fiber: 3 g
  • Protein: 16 g
  • Saturated Fat: 4 1/2 g
  • Serving Size: 1 Serving
  • Sodium: 530 mg
  • Sugar: 6 g
  • Trans Fat: 0 g
How to cook:
  1. 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.
  2. 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.
  3. 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.
Notes: Mediterranean Diet Spinach Lasagna, In a skillet over medium heat, saute the onion and garlic in the olive oil until tender (about three minutes). Allow this to cool when done. Next, in a mixing bowl, blend …

Keto Lasagna with Spinach and Ground Beef

Made with tasty layers of spinach and cream cheese, seasoned ground beef and mozzarella, this tasty lasagna is perfect for the keto diet!
Provided by: Vered DeLeeuw
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 11
  • 10 oz frozen chopped spinach
  • 1 tablespoon olive oil (plus more for the pan)
  • 1 lb. lean ground beef ((85/15))
  • 1 small onion (chopped (4 oz))
  • 1 teaspoon Diamond Crystal kosher salt (divided)
  • 1 tablespoon minced fresh garlic
  • 1/2 cup marinara sauce ((I use Rao’s))
  • 8 oz cream cheese
  • 1 large egg
  • 1/4 teaspoon black pepper
  • 3/4 cup part-skim mozzarella cheese (shredded (3 oz))
  • Calories: 404 kcal
  • Carbohydrate: 7 g
  • Protein: 23 g
  • Fat: 32 g
  • Saturated Fat: 15 g
  • Sodium: 566 mg
  • Fiber: 2 g
  • Sugar: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat your oven to 350 degrees F. Lightly grease a square 8-inch baking dish.
  2. Defrost the spinach in the microwave. Drain thoroughly by transferring the thawed spinach to a colander and pressing on it repeatedly with the back of a large spoon to extract as much liquid as possible. Set aside.
  3. Heat the olive oil in a large skillet over medium-high heat, about 3 minutes. Add the beef, the onion and 1/2 teaspoon kosher salt. Cook, using a wooden spoon to stir and to break up the ground beef into small chunks, until the onion is soft and the meat is browned, 5-7 minutes.
  4. Drain the beef mixture, then return it to the skillet. Add the garlic and cook, stirring, 30 seconds, then mix in the marinara sauce. Turn the heat off.
  5. Place the cream cheese in a medium microwave-safe bowl and heat for 40 seconds to soften. With a fork, stir it until smooth and creamy. Add the egg, the black pepper and the remaining 1/2 teaspoon kosher salt and keep stirring the mixture until very smooth. With a spatula, add the drained spinach and mix to blend everything together. Mix well.
  6. Spread the spinach mixture evenly in the bottom of the prepared baking dish. Top with the meat mixture. Sprinkle the mozzarella on top. Bake the lasagna until the cheese is bubbly and lightly browned, about 30 minutes. Let stand for ten minutes before cutting and serving.
Notes: Spinach Lasagna {Quick and Easy!}, Place spinach in a large bowl. Add ricotta, 1 cup of the mozzarella, ¼ cup of the Parmesan, egg, basil, oregano, salt, garlic powder, and nutmeg to the …

Easy Spinach Lasagna

Easy Spinach Lasagna
This homemade Spinach Lasagna is cheesy & budget-friendly, it's the perfect dish to feed a crowd!
Provided by: Holly Nilsson
Total time: 135 minutes
Cook time: 80 minutes
Prep time: 35 minutes
Yields: 8 servings
Cuisine: American,Italian
Number of ingredients: 13
  • 9 lasagna noodles
  • 1 tablespoon olive oil
  • 1 large onion (chopped)
  • 3 cloves garlic (minced)
  • 4 cups pasta sauce
  • 2 teaspoons Italian seasoning
  • 10 ounces frozen spinach (thawed)
  • 15 ounces ricotta cheese
  • 4 cups mozzarella cheese (shredded, divided)
  • ½ cup parmesan cheese (shredded, divided)
  • 1 egg
  • 1 tablespoon fresh parsley
  • ½ teaspoon salt
  • Calories: 476 kcal
  • Carbohydrate: 37 g
  • Protein: 29 g
  • Fat: 24 g
  • Saturated Fat: 13 g
  • Trans Fat: 1 g
  • Cholesterol: 96 mg
  • Sodium: 1320 mg
  • Fiber: 4 g
  • Sugar: 8 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 350°F. Line a 9x13 pan with Reynolds Wrap® Heavy Duty Foil.
  2. Place lasagna noodles in a pan and cover with boiling water for 15 minutes. Rinse with cold water and dab dry.
  3. Meanwhile, heat olive oil over medium heat in a large skillet. Add onion and garlic and cook until tender, about 5 minutes. Add pasta sauce and Italian seasoning. Simmer 5 minutes more or until slightly thickened.
  4. While sauce is simmering, squeeze spinach to remove moisture. Combine with ricotta cheese, 2 ½ cups mozzarella cheese, ¼ cup parmesan cheese, egg, and fresh parsley. Mix well.
  5. Place 1 cup of sauce in the bottom of the prepared pan.
  6. Layer with 3 lasagna noodles. Add ½ of the spinach and cheese mixture and ⅓ of the sauce.
  7. Add 3 more lasagna noodles, remaining ½ of the spinach and cheese mixture, and ⅓ of the sauce. Top with the last 3 noodles and the remaining sauce.
  8. Cover with Reynolds Wrap® Heavy Duty Foil to ensure it is well sealed and bake 45 minutes. Remove foil, top with remaining mozzarella and parmesan cheese. Bake an additional 15-20 minutes or until browned.
  9. Cool 20 minutes before cutting.
Notes: Easy Spinach Lasagna, 2 c. low-fat ricotta cheese: 12 oz. uncooked lasagna noodles: 1 c. low-fat cottage cheese: ¼ c. parmesan cheese: 2 T dried parsley: 1-10 oz. pkg. frozen …
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