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Penne Lasagna
◆
47
entrÉeS & SauceS
½ cup freshly grated Parmesan
8 ounces part-skim ricotta
½ pound part-skim mozzarella
grated, shredded ½ cup reserved
for topping
2 teaspoons extra virgin olive oil,
divided
4 ounces white mushrooms, sliced
1 teaspoon kosher salt, divided
½ teaspoon freshly ground pepper,
divided
½ pound frozen chopped spinach,
thawed and drained until very
dry*
½ large onion, peeled and finely
chopped
2 cloves garlic, peeled and minced
¼ pound ground turkey
2 cans (8 ounces each) diced
tomatoes, juices drained, divided
8 ounces tomato sauce
1 teaspoon dried basil
½ teaspoon oregano
6 ounces mini penne (or other
small tubular pasta) par-cooked
5 minutes (until barely cooked),
drained and cooled
cooking spray
Makes 6 cups
Combine Parmesan, ricotta and all but ½ cup of the mozzarella. Reserve.
Heat a Cuisinart
®
12-inch nonstick skillet over medium high-heat; add 1 teaspoon
oil and sauté mushrooms until golden brown. Season with ½ teaspoon salt and
¼ teaspoon pepper. Mix with drained spinach. Reserve.
Heat 1 teaspoon oil; sauté onions and garlic until soft, about five minutes.
Set aside. In the same skillet, heat 1 teaspoon oil and brown; the ground turkey;
transfer to bowl with onions. Stir in 1 cup 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 a Cuisinart
®
Slow Cooker with
cooking spray. Using ¹∕
³
of the pasta mixture, make a layer on the bottom of the
insert. Spread meat mixture evenly over pasta. Cover with ½ the cheese mixture.
(continued)
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