This is the full, original recipe; here?s the link: http://mynorthwest.com/?nid=108&sid=659480
1 lb hamburger
1 lb Italian link sausage
2-24oz jars of Classico Spicy Tomato & Basil Pasta Sauce
1 small jar Kalamata Olives in Cabernet Wine (or black olives)
1 small onion
16 oz ricotta cheese
2 lb block mozzarella cheese
1 egg
1 lb package lasagna noodles (probably won't use all)
1. saute sausage, slice into thin pieces.
2. brown hamburger with diced onion
3. combine sauce with sausage/burger/sliced olives and simmer for 20- 30 minutes
4. mix ricotta with the egg
5. slice mozzarella into medium thin pieces
6. cook noodles for a few minutes until they're just pliable-don't over cook!
7. layer crockpot in this order: sauce-noodles-ricotta/egg-mozzarella, then repeat-liberally overlapping noodles
8. leave yourself a quarter inch or so of room at the top, as it may expand a little while cooking
9. cook on low for 6-8 hrs, and enjoy!
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Below is MY version; in my 4.5qt crock it made a nice, tall dish. I had a stash of no-boil noodles, and they were so easy to use I'll probably use them in the future. I cut the above recipe in half because I didn't want a zillion servings. Plus I wanted something close to a traditional thickness, not something that filled the crock most (or all) of the way. Although, a full crock would be great for a potluck.
Slow Cooker Lasagne About 6 servings
8oz no-boil lasagna noodles* (if you use traditional parboiled noodles, reduce red wine to 1/2c or omit it altogether)
1lb ground pork
1 24oz jar of your favorite pasta sauce - Classico works well
1 small can of sliced black olives, drained (1/4 to 1/2c, or to taste)
1 1/2c chopped onion
2 cloves garlic, minced
1c red wine (optional, but if you use no-boil noodles and want to avoid the alcohol, substitute 1c water)
12oz cottage cheese or ricotta
1lb mozzarella cheese, sliced or shredded
1 whole egg
If desired, spray crockpot with non-stick pan spray or vegetable oil; set aside. In a large saut? pan or Dutch oven, brown sausage over medium heat. Add onion and garlic; saut? until onion becomes translucent. Add pasta sauce, black olives, and wine or H2O; simmer gently for 20-30 mins. Remove from heat.
Meanwhile, in a medium bowl, whisk egg with cottage cheese; set aside.
Add enough sauce to just cover the bottom of crockpot. Add a layer of lasagna noodles, breaking them to fit, filling in the corners as best you can. Add approx. half of the cottage chz and egg mixture, then about half of the sliced or shredded cheese, then approx. half of remaining sauce. Add another layer of noodles and c/c mixture, a layer of sauce, then top with remaining cheese. If you screw up the layers, don't worry, it usually turns out just fine.
Cook on low for 6-8hrs.
*8oz of no-boil lasagne noodles require about 1 cup of liquid be added to the dish; I use wine but water will work, too.
Source: http://www.myballard.com/forum/topic.php?id=14762
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