June 17, 2011

slow cookin'.

the other evening i tried a jessica seinfeld {whom i'm obsessed with} recipe that i had been waiting to experiment with-- her slow cooker lasagna. it's a veggie {spinach} lasagna, which wins major points with me. you can ask the jury who tried this yummy meal the other evening, but in my opinion it turned out pretty delicious. slow cooking is the way to go. you can get it started, go workout, walk the dog, run errands, catch up on the tele with a friend, and then TA-DA dinner is ready! give it a try! you ones you love will appreciate it! guaranteed.

  • 3 cans (14.4 ounces) crushed tomatoes
  • 3 cloves garlic , finely chopped
  • 2 Tbsp. dried oregano
  • 1/2 tsp. kosher salt
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. freshly ground black pepper
  • 2 containers (15 ounces each) fresh ricotta
  • 2 cups (8 ounces) grated mozzarella
  • 1/4 cup grated Parmesan
  • 12 lasagna noodles (about three-quarters of a 1-pound box)
  • 5 ounces (about 6 cups) baby spinach
In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.
where there is love {in the kitchen}, there is art. 

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