Post by JJ Judkins on Oct 10, 2010 16:23:50 GMT -6
Slow-Cooker Lasagna
This recipe was tested in a 6-quart slow cooker. Because different models cook
at different rates, the cooking time below is presented as a range. Check for
doneness at the low end of the range (but not before, as the escaped heat will
significantly slow the cooking). If the food is not done, cover and cook to the
end of the suggested time range. If using a slow-cooker smaller than 6 quarts,
the cooking time may take an additional hour or more, and results may vary.
Prep Time: 25 minutes
Other: 2 hours
Yield: Makes 6 servings
Ingredients
* 2 28-ounce cans diced tomatoes, drained
* 3 cloves garlic, finely chopped
* 1/4 cup fresh oregano, chopped
* Kosher salt and pepper
* 16 ounces fresh ricotta
* 1/2 cup fresh flat-leaf parsley, chopped
* 1/2 cup grated Parmesan
* 12 ounces dry lasagna noodles
* 1 bunch Swiss chard, tough stems removed and torn into large pieces
* 12 ounces mozzarella, grated
Preparation
In a medium bowl, combine the tomatoes, garlic, oregano, 1/2 teaspoon salt, and
1/2 teaspoon pepper.
In another medium bowl, combine the ricotta, parsley, Parmesan, and 1/4 teaspoon
pepper.
Spoon 1/3 cup of the tomato mixture into the bowl of a slow cooker. Top with a
single layer of noodles, breaking them to fit as necessary. Add half the Swiss
chard. Dollop with a third of the ricotta mixture and a third of the remaining
tomato mixture. Sprinkle with a third of the mozzarella. Add another layer of
noodles and repeat with the other ingredients. Finish with a layer of noodles
and the remaining ricotta mixture, tomato mixture, and mozzarella. Set the slow
cooker to low and cook, covered, until the noodles are tender, 2 to 3 hours.
If You Don't Have a Slow Cooker: Heat oven to 375° F. Follow the recipe above
using no-boil lasagna noodles in place of the dried ones and layer the
ingredients in a Dutch oven or large casserole. Cover and bake until the noodles
are tender, 50 minutes to 1 hour.
~@~@~@~@~@~@ ~@~
Rhonda G in Missouri
This recipe was tested in a 6-quart slow cooker. Because different models cook
at different rates, the cooking time below is presented as a range. Check for
doneness at the low end of the range (but not before, as the escaped heat will
significantly slow the cooking). If the food is not done, cover and cook to the
end of the suggested time range. If using a slow-cooker smaller than 6 quarts,
the cooking time may take an additional hour or more, and results may vary.
Prep Time: 25 minutes
Other: 2 hours
Yield: Makes 6 servings
Ingredients
* 2 28-ounce cans diced tomatoes, drained
* 3 cloves garlic, finely chopped
* 1/4 cup fresh oregano, chopped
* Kosher salt and pepper
* 16 ounces fresh ricotta
* 1/2 cup fresh flat-leaf parsley, chopped
* 1/2 cup grated Parmesan
* 12 ounces dry lasagna noodles
* 1 bunch Swiss chard, tough stems removed and torn into large pieces
* 12 ounces mozzarella, grated
Preparation
In a medium bowl, combine the tomatoes, garlic, oregano, 1/2 teaspoon salt, and
1/2 teaspoon pepper.
In another medium bowl, combine the ricotta, parsley, Parmesan, and 1/4 teaspoon
pepper.
Spoon 1/3 cup of the tomato mixture into the bowl of a slow cooker. Top with a
single layer of noodles, breaking them to fit as necessary. Add half the Swiss
chard. Dollop with a third of the ricotta mixture and a third of the remaining
tomato mixture. Sprinkle with a third of the mozzarella. Add another layer of
noodles and repeat with the other ingredients. Finish with a layer of noodles
and the remaining ricotta mixture, tomato mixture, and mozzarella. Set the slow
cooker to low and cook, covered, until the noodles are tender, 2 to 3 hours.
If You Don't Have a Slow Cooker: Heat oven to 375° F. Follow the recipe above
using no-boil lasagna noodles in place of the dried ones and layer the
ingredients in a Dutch oven or large casserole. Cover and bake until the noodles
are tender, 50 minutes to 1 hour.
~@~@~@~@~@~@ ~@~
Rhonda G in Missouri