Penne Lasagna - Cuisinart PSC-650C Instruction Booklet

1 cup (250 ml) freshly grated Parmesan
15 ounces (425 g) part-skim ricotta
1 pound (454 g) part-skim mozzarella,
shredded, 1 cup (250 ml) reserved for
topping
3 teaspoons (15 ml) extra virgin olive
oil, divided
8 ounces (227 g) white mushrooms,
sliced
1 teaspoons (5 ml) kosher salt, divided
½ teaspoon (2 ml) freshly ground
pepper, divided
1 pound (454 g) frozen chopped
spinach, thawed and drained until
very dry*
Combine Parmesan, ricotta and all but one cup (250 ml) of the mozzarella. Reserve.
Heat a Cuisinart ®
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.
Lightly coat the interior of the ceramic pot of the Cuisinart
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. 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.

Penne Lasagna

Makes 12 cups (3 L)
12-inch (30 cm) nonstick skillet over medium-high heat; add
1 large onion, peeled and finely
chopped
4 garlic cloves, peeled and minced
½ pound (227 g) ground turkey
4 cans [14 ounces (397 g) each] diced
tomatoes, juices drained, divided
1 can [15 ounces (425 g) each] tomato
sauce
2 teaspoons (10 ml) dried basil
1 teaspoon (5 ml) oregano
12 ounces (340 g) mini penne (or other
small tubular pasta) par-cooked
5 minutes (until barely cooked),
drained and cooled
cooking spray
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® Slow Cooker with
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