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entrÉeS & SauceS
Penne Lasagna
1 cup freshly grated Parmesan
15 ounces part-skim ricotta
1 pound part-skim mozzarella,
shredded, ½ cup reserved
for topping
3 teaspoons extra virgin olive oil,
divided
8 ounces white mushrooms, sliced
1½ teaspoons kosher salt, divided
½ teaspoon freshly ground pepper,
divided
1 pound frozen chopped spinach,
thawed and drained until very
dry*
1 large onion, peeled and finely
chopped
4 garlic cloves, peeled and minced
½ pound ground turkey
4 cans (14 ounces each) diced
tomatoes, juices drained, divided
1 can (15 ounces) tomato sauce
2 teaspoons dried basil
1 teaspoon oregano
12 ounces mini penne (or other
small tubular pasta) par-cooked
5 minutes (until barely cooked),
drained and cooled
cooking spray
Makes 12 cups
Combine Parmesan, ricotta and all but one cup of the mozzarella. Reserve. Heat a
Cuisinart
®
12-inch nonstick skillet over medium-high heat; add 1 teaspoon oil and
sauté mushrooms until golden brown. Season with ½ teaspoon salt and ¼ teaspoon
pepper. Mix with drained spinach. Reserve.
Heat 1 teaspoon oil; sauté onions and garlic until soft, about five minutes. Set aside.
In the same skillet, heat 1 teaspoon oil and brown the ground turkey; transfer to
bowl with onions. Stir in 1 cup diced tomatoes, and the remaining salt and pepper.
Reserve. Combine tomato sauce, remaining diced tomatoes, basil and oregano; stir
into pasta.
Lightly coat the interior of the ceramic pot of the Cuisinart
®
Slow Cooker with
cooking spray. Using ¹∕
³
of the pasta mixture, make a layer on the bottom of the
ceramic pot. Spread meat mixture evenly over pasta. Cover with ½ the cheese mix
-
ture. Make a second layer of pasta; top with spinach and mushroom mixture. Cover
with remaining ricotta cheese mixture. Make a final layer of pasta and top with
reserved mozzarella. Cover and press the on/off button to turn the unit on. Set time
to 6 hours and press Low; slow cooker will automatically switch to Warm when
cooking time has elapsed.
(continued)