Have I mentioned lately how much I love my slow cooker? Especially the one with the timer? Oh how I love it.
I've always come across recipes for lasagne and other casseroles for the slow cooker, and for some reason my brain always translated it into looking something like what you might eat backpacking out of a freeze dried food pouch. Well, I couldn't have been more wrong. I finally took the plunge and made this lasagne, and it is just as good if not better than oven-baked. And so easy to assemble since it is vegetarian!
So, the next time you are wondering what to make for dinner, and you would like to have some (lots) of leftovers with that dinner, make this lasagna!
What's in it
2 15oz containers park skim ricotta cheese (or you can substitute for cottage cheese, an old trick)
1 10oz package frozen chopped spinach, thawed and squeezed dry (or use fresh!)
8 oz (or more) sliced mushrooms (mix it it up with crimini, portabella, etc)
1/4 C (or more) chopped fresh basil (add parsley too if you like!)
salt and pepper to taste
1lb part skim mozzarella, shredded
1/2 C (or more) parmesan cheese, shredded
32 oz jar marinara sauce
12 or so lasagna noodles (not no-boil)
How it's made
Stir ricotta and vegetables including herbs in a large bowl and season with salt and pepper (and some chili flakes if you're feeling adventurous). In a medium bowl combine mozzarella and parmesan.
Spread about 1/2 C marinara sauce on the bottom of your slow cooker (6qt or so). Cover with single layer of noodles, breaking in pieces to fit enough to cover the sauce. Spread half ricotta mixture over noodles. Top with 1/3 remaining sauce and sprinkle with 1/3 remaining mozzarella mixture. Repeat layers of noodle, ricotta, sauce, mozzarella. Top with noodles, then remaining sauce and mozzarella mix.
Cover and cook on low 4 hours. Uncover and let rest 15 minutes to allow liquid to absorb.
Prego!
I have not yet tested with meat, but it seems like italian sausage would be a good addition, as well as extra veggies like shredded carrot.
Showing posts with label lasagna. Show all posts
Showing posts with label lasagna. Show all posts
May 31, 2014
January 29, 2013
Amber's Lasagna
It amazes me we do not yet have a recipe for lasagna on RFL yet! I've been making it often recently, and I think I am moving towards perfecting a recipe. That's the trouble with lasagna, is that there is so many different ways to make it, that it is hard to put it all down in one recipe. Here is a method I have cobbled together from a few different recipes, and it seems to be consistently yummy. The real secret to delicious lasagna is the sauce, so that is what you will be spending most of your time making in this recipe.
What's in it
1 package no-boil lasagna noodles
1 bunch chopped fresh basil (divided)
oregano and other preferred italian spices
1 onion, chopped
several cloves garlic, minced (divided)
1 can marinara sauce (28 oz) or a couple jars of your favorite pasta sauce
1 can diced tomatoes
1 pound uncooked italian sausage, removed from casing and chopped (can choose sweet, hot or cheesy herb, etc)
2 cups sliced mushrooms
lots of fresh spinach (at least one bag, if you are buying bagged, and don't forget to wash!)
2 blocks grated havarti cheese (or a mixture of havarti and mozzarella)
1 cup fresh grated parmesean cheese
optional: 1-2 cups cottage cheese
How it's made
Start by making the sauce. In a dutch oven or stock pot, heat olive oil and saute the onion, garlic (reserve some garlic for later) and sausage, until sausage is browned and onions are translucent, season with salt. Then add half the chopped basil and other italian seasonings you have on hand (oregano, thyme, chili flakes, etc). Saute until basil is wilted. Add sauce and tomatoes and bring to simmer. Simmer on low for at least a half hour, to blend the flavors.
Prepare the rest of the ingredients: Combine shredded cheeses in a bowl. Saute garlic in olive oil in a skillet. Add sliced mushrooms and cook until water is evaporated from them, and they are mostly cooked (do not over cook). Add spinach and saute until spinach is wilted.
Once all ingredients are prepared, set up assembly line of noodles, sauce, mushroom/spinach, cheese, chopped basil. Pre-heat oven to 425 degrees, and pull out your large lasagna casserole dish. Spread small amount of sauce on bottom of pan, then layer noodles, sauce, mushroom/spinach, cheese and basil. You will be able to make three layers, but be sure to reserve sauce and cheese for very top (4th layer). It helps to apply even pressure to noodles once you lay them down, to compress all ingredients together, just try not to crack the noodles. Your top layer should just be sauce, and have some cheese set aside to sprinkle on top, later. Cover pan with foil (tight) and bake for at least a half hour, until bubbly. Remove foil, sprinkle cheese on top, and bake for another 10 minutes or so until cheese is melted and browned a bit. Remove from oven and let sand at least 20 minutes before serving.
The beauty of lasagna is you can add or subtract ingredients as you desire. You can add bell peppers or other veggies into the mushroom/spinach mixture. Or change up the cheese options. You can layer in sliced hard boiled eggs, as well. For a little more heat, use hot italian sausage and add more chili flakes to sauce. If you don't want to use sausage you can use ground beef. You can also make a huge batch of sauce and use more later for pasta or stuffed shells. Or freeze for next time.
What's in it
1 package no-boil lasagna noodles
1 bunch chopped fresh basil (divided)
oregano and other preferred italian spices
1 onion, chopped
several cloves garlic, minced (divided)
1 can marinara sauce (28 oz) or a couple jars of your favorite pasta sauce
1 can diced tomatoes
1 pound uncooked italian sausage, removed from casing and chopped (can choose sweet, hot or cheesy herb, etc)
2 cups sliced mushrooms
lots of fresh spinach (at least one bag, if you are buying bagged, and don't forget to wash!)
2 blocks grated havarti cheese (or a mixture of havarti and mozzarella)
1 cup fresh grated parmesean cheese
optional: 1-2 cups cottage cheese
How it's made
Start by making the sauce. In a dutch oven or stock pot, heat olive oil and saute the onion, garlic (reserve some garlic for later) and sausage, until sausage is browned and onions are translucent, season with salt. Then add half the chopped basil and other italian seasonings you have on hand (oregano, thyme, chili flakes, etc). Saute until basil is wilted. Add sauce and tomatoes and bring to simmer. Simmer on low for at least a half hour, to blend the flavors.
Prepare the rest of the ingredients: Combine shredded cheeses in a bowl. Saute garlic in olive oil in a skillet. Add sliced mushrooms and cook until water is evaporated from them, and they are mostly cooked (do not over cook). Add spinach and saute until spinach is wilted.
Once all ingredients are prepared, set up assembly line of noodles, sauce, mushroom/spinach, cheese, chopped basil. Pre-heat oven to 425 degrees, and pull out your large lasagna casserole dish. Spread small amount of sauce on bottom of pan, then layer noodles, sauce, mushroom/spinach, cheese and basil. You will be able to make three layers, but be sure to reserve sauce and cheese for very top (4th layer). It helps to apply even pressure to noodles once you lay them down, to compress all ingredients together, just try not to crack the noodles. Your top layer should just be sauce, and have some cheese set aside to sprinkle on top, later. Cover pan with foil (tight) and bake for at least a half hour, until bubbly. Remove foil, sprinkle cheese on top, and bake for another 10 minutes or so until cheese is melted and browned a bit. Remove from oven and let sand at least 20 minutes before serving.
The beauty of lasagna is you can add or subtract ingredients as you desire. You can add bell peppers or other veggies into the mushroom/spinach mixture. Or change up the cheese options. You can layer in sliced hard boiled eggs, as well. For a little more heat, use hot italian sausage and add more chili flakes to sauce. If you don't want to use sausage you can use ground beef. You can also make a huge batch of sauce and use more later for pasta or stuffed shells. Or freeze for next time.
Subscribe to:
Posts (Atom)