Slow Cooker Lasagna Soup [RECIPE]

Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup marries all the flavors you love from traditional lasagna into one yummy bowl! (Photo by Jathan Fink, Jadeworks Entertainment)

You don’t have to create a gigantic pan of lasagna to enjoy the flavors you crave. Instead, prepare our slow cooker lasagna soup and have dinner on the table by the time you get home from work. Packed full of veggies and lightened up with two different kinds of chicken sausage, this is one meal that is both healthy and delicious. And if you’re avoiding gluten, buy Barilla’s Gluten Free Oven-Ready Lasagna noodles made from corn and rice. You’ll never even notice the difference! Read more of this post

Eggplant Lasagna [RECIPE]

Eggplant lasagna

Our eggplant lasagna is so delicious, your family will never realize it is actually healthy too! (Photo by Jathan Fink, Jadeworks Entertainment)


If you don’t cook with eggplant, you’re missing out. Not only is it full of dietary fiber, vitamin B1 and copper, but it is also a good source of manganese, vitamin B6, niacin, potassium, folate and vitamin K. This dish uses four whole eggplants, which are typically in season this time of year and can be purchased pretty inexpensively. Best of all, they combine here to create a new spin on an Italian classic, but without the noodles and the extra carbohydrates that come with them. If you are making this dish for someone who is vegetarian, simply eliminate the chicken sausage from the recipe. Either way, it’s full of wonderful flavors and will satisfy your comfort food cravings! Read more of this post

Creamy Spinach Lasagna

Creamy Spinach Lasagna

Packed with heart-healthy vegetables and smothered in a surprisingly low-fat cream sauce, our Cream Spinach Lasagna is a hit among carnivores and vegetarians alike.

Although we’re unabashed carnivores in our family, some of our best friends don’t eat any meat. So I’m constantly looking for new recipes that I can add to my repertoire that are hearty and tempting, whether you’re a vegetarian or not. I was thrilled when this Creamy Spinach Lasagna was a big hit among all my friends when I served it at a recent gathering. Filled with heart-healthy vegetables and a surprisingly low-fat béchamel (cream sauce), this lasagna delivers layers of yummy goodness for everyone that eats it. This is best prepared when you have plenty of time on your hands, though, as the multi-step process is somewhat involved and it has a long cook time. But don’t let that prevent you from preparing it! Simply assemble the lasagna, then pop it in the oven, set the timer, and catch up on household chores, watch some shows on your DVR, or enjoy our latest book club pick while it bakes to delicious, bubbly perfection.

PREP: 20 minutes
COOK: 85 minutes + 20 minutes resting time


  • 1/4 cup olive oil
  • 1 small yellow onion, finely chopped
  • 2 teaspoons kosher salt
  • 2 pounds spinach, trimmed and washed in water bath
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 quart whole milk
  • 1 packed cup grated Parmesan (3 ounces)
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 2 medium zucchini (about 1 pound), sliced lengthwise into 1/4-inch-thick planks
  • 8 ounces no-boil lasagna noodles
  • 1 cup mozzarella, shredded (6 ounces)
  • 1/3 packed cup grated Pecorino Romano (1 ounce)


  1. Preheat oven to 375°F with rack in middle position.
  2. Heat 1 tablespoon oil in a large pot over medium-high heat. When oil shimmers, add onions and 1/2 teaspoon salt and cook, stirring occasionally, until translucent, 3 minutes. Add spinach, a few handfuls at a time, and cook, stirring frequently, until all spinach is wilted, 3-5 minutes. Transfer to a mesh strainer and press against spinach to remove as much liquid as possible.
  3. In a medium saucepan, melt butter over high heat. Add flour and cook, whisking constantly, until roux is golden brown, 1 minute. Add milk and continue whisking until milk begins to boil and thickens enough to coat the back of a spoon. Remove from heat and stir in Parmesan, nutmeg, 1 teaspoon salt, and black pepper. Cover surface with plastic wrap.
  4. Heat remaining 3 tablespoons oil in a large skillet over medium-high heat and fry zucchini, turning once, until golden brown on both sides, 2 minutes per side. Transfer to paper towel-lined plate to drain and sprinkle with remaining 1/2 teaspoon salt.
  5. Spread 1 cup béchamel along the bottom of a 9- x 13-inch baking dish. Place one-third of noodles over béchamel in a single, overlapping layer. Top with 1 cup béchamel and half of spinach. Repeat with a second layer of noodles, béchamel, and spinach. Top with remaining noodles, remaining béchamel, zucchini, mozzarella, and Pecorino Romano. Cover with foil and bake 45 minutes. Remove foil and continue baking until cheese is golden in places and lasagna is bubbling along the edges, about 15 minutes.
  6. Remove lasagna from oven and let stand 20 minutes before slicing and serving.

TIPS: This lasagna may be made a day ahead and stored in the refrigerator overnight. Before serving, bring lasagna back to room temperature before putting it back in the oven at 375°F and cooking until warmed through, about 15 minutes. Serve with a tossed salad and crusty herb bread for a complete meal.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Spicy lasagna

Spicy Lasagna

Packed with flavor, our Spicy Lasagna is always a big hit!

All of our guests know that we never cook anything boring. We infuse everything we make with tons of flavor, no matter what cuisine we’re creating. So when we make lasagna, we liven up layers of baked pasta with our zesty arrabbiata sauce. Now you can too!

PREP: 30 minutes
COOK: 1 hour + 15 minutes to rest


  • 1 box no-boil lasagna noodles, uncooked
  • 2 eggs
  • 1 (15-ounce) container ricotta cheese
  • 4 cups shredded mozzarella cheese (divided)
  • 1/2 cup grated Parmesan cheese
  • 1 pound bulk Italian sausage or ground beef (cook, crumble and drain)
  • 5 cups arrabbiata sauce


  1. Preheat oven to 375°F. Spray baking pan (about 13 x 9 x 3-inches deep) with non-stick cooking spray. Remove 16 lasagna sheets from box. Do not boil. In medium bowl, beat eggs. Stir in ricotta, 2 cups of mozzarella and the Parmesan.
  2. To assemble, slightly overlap sheets when layering lasagna. Noodles will expand during cooking. Spread fillings to edges to seal in and cook the lasagna during baking. Layer in the following order:
      • Spread 1 cup of sauce on bottom of baking pan.
      • Layer 4 uncooked sheets, 1/3 of ricotta mixture, half of browned meat, 1 cup of mozzarella, and 1 cup of sauce.
      • Layer 4 uncooked sheets, 1/3 of ricotta mixture, and 1 cup of sauce.
      • Layer 4 uncooked sheets, the remaining ricotta mixture and browned meat, and 1 cup of sauce.
      • Layer 4 uncooked sheets, the remaining sauce, and remaining 1 cup of mozzarella.
  3. Bake, covered with foil until bubbly, 50-60 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let rest 15 minutes before cutting.

YIELDS: 12 servings.

© 2010 Jadeworks Entertainment. All rights reserved.