Subj : Crockpot N.Y. Times - 16
To   : All
From : Dave Drum
Date : Wed Mar 27 2024 04:02 pm

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

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