MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Lasagna
 Categories: Cheese, Pasta, Herbs, Vegetables
      Yield: 4 servings
 
      1 lb Whole-milk ricotta cheese
           - (2 c)
     10 oz Box frozen spinach; thawed,
           - squeezed dry
      3 oz Parmesan; fine grated
    1/2 c  Basil leaves;
           - roughly chopped,
           - lightly packed,
           - 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 Mozzarella; shredded
 
  In a large bowl, stir together the ricotta, spinach, Parmesan,
  basil, garlic, oregano, onion powder, 1/4 ts salt, and a generous
  amount of black pepper.
  
  Lightly grease the bottom and sides of a 6 to 7 qt 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 3/4 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 3/4 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°F and the noodles are tender, 3-1/2 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.
  
  Recipe by Sarah DiGregorio
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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