Entrees & Sauces; Penne Lasagna - Cuisinart PSC-400C Instruction And Recipe Booklet

Penne Lasagna

Makes 6 cups (1.5 L)
½ cup (125 ml) freshly grated Parmesan
8 ounces (227 g) part-skim ricotta
½ pound (250 g) part-skim mozzarella
grated, shredded ½ cup (125 ml)
reserved for topping
2 teaspoons (10 ml) extra virgin
olive oil, divided
4 ounces (115 g) white mushrooms,
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*
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 (5 ml) oil; sauté onions and garlic until soft, about five minutes. Set
aside. In the same skillet, heat 1 teaspoon (5 ml) oil and brown; the ground turkey;
transfer to bowl with onions. Stir in 1 cup (250 ml) diced tomatoes and the
remaining salt and pepper. Reserve.
Combine tomato sauce, remaining diced tomatoes, basil and oregano; stir
into pasta.
½ large onion, peeled and finely
chopped
2 cloves garlic, peeled and minced
¼ pound (125 g) ground turkey
2 cans (8 ounces [227 g] each) diced
tomatoes, juices drained, divided
8 ounces (227 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
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Lightly coat the interior of the ceramic pot of a Cuisinart
spray. Using
meat mixture evenly over pasta. Cover with ½ the cheese mixture.
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 until ready to serve.
*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 a ½ cup (125 ml) dry spinach that can then be mixed
with the mushrooms.
(continued)
¹⁄ ³
of the pasta mixture, make a layer on the bottom of the insert. Spread
Nutritional information per ½-cup (125 ml) serving:
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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Slow Cooker with cooking
®