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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