Subj : Crockpot N.Y. Times - 16
To   : All
From : Dave Drum
Date : Wed Mar 27 2024 16:04:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Lasagna
 Categories: Cheese, Pasta, Herbs, Vegetables
      Yield: 5 servings
 
      1 lb Whole-milk ricotta cheese
           - (about 2 cups)
     10 oz Box frozen spinach; thawed,
           - squeezed dry
      3 oz Fine grated Parmesan
    1/2 c  Lightly packed, roughly
           - chopped basil leaves; more
           - for topping
      5 cl Garlic; grated or pressed
      1 ts Dried oregano
      1 ts Onion powder
           Salt & black pepper
           Olive oil
     32 oz Jar good-quality marinara
           - sauce
      9    Lasagna noodles
      8 oz Shredded mozzarella
 
  In a large bowl, stir together the ricotta, spinach,
  Parmesan, basil, garlic, oregano, onion powder, 1/4
  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.
  
  By: Sarah DiGregorio
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The Incas ate potatoes; their weird hipster kids invented quinoa.
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