Specifications
Penne Lasagna
½ cup (125 ml) freshly grated
Parmesan
8 ounces (230 g) part-skim ricotta
½ pound (250 g) part-skim
mozzarella shredded, ½ cup
(125 ml) reserved for topping
3 teaspoons (15 ml) extra virgin
olive oil, divided
4 ounces (115 g) white mush-
rooms, sliced
1 teaspoon (5 ml) kosher salt,
divided
½ teaspoon (2 ml) freshly ground
pepper, divided
½ pound (250 g) frozen chopped
spinach, thawed and drained
until very dry*
½ large onion, peeled and finely
chopped
2 garlic cloves, peeled and minced
¼ pound (125 g) ground turkey
2 cans (8 ounces [230 g] each)
diced tomatoes, juices drained,
divided
8 ounces (230 g) tomato sauce
1 teaspoon (5 ml) dried basil
½ teaspoon (2 ml) oregano
6 ounces (170 g) mini penne
(or other small tubular pasta)
par-cooked 5 minutes (until
barely cooked), drained and
cooled
cooking spray
Makes 6 cups (1.5 L)
Combine Parmesan, ricotta and all but ½ cup (125 ml) of the mozzarella. Reserve.
Heat a Cuisinart
®
12-inch (30 cm) nonstick skillet over medium high-heat; add
1 teaspoon (5 ml) oil and sauté mushrooms until golden brown. Season with
½ teaspoon (2 ml) salt and ¼ teaspoon (1 ml) pepper. Mix with drained spinach.
Reserve.
Heat 1 teaspoon (1 ml) oil; sauté onions and garlic until soft, about five minutes.
Set aside. In the same skillet, heat 1 teaspoon (1 ml) oil and brown the ground
turkey; transfer to bowl with onions. Stir in 1 cup (250 ml) of the 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
mixture.
(continued)
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.
*To drain spinach thoroughly, first squeeze out as much water as possible with your
hands. Lay the spinach on a clean towel, roll up, and wring out the rest. You will
end up with about ½ cup (125 ml) dry spinach that can then be mixed with the
mushrooms.
Nutritional information per serving (½ cup [250 ml]):
Calories 394 (35% from fat) • carb. 39g • pro. 24g • fat 15g • sat. fat 8g
• chol. 45mg • sod. 930mg • calc. 574mg • fiber 6g
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