• Crockpot N.Y. Times - 16

    From Dave Drum@1:3634/12 to All on Wednesday, March 27, 2024 16:02:00
    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

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