Cuisinart PSC-350 - Manual (Page 43)

Penne Lasagna
½ cup freshly grated Parmesan
ounces part-skim ricotta
½ pound part-skim mozzarella
shredded, ½ cup reserved
for topping
teaspoons extra virgin olive oil,
divided
ounces white mushrooms, sliced
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
garlic cloves, peeled and minced
¼ pound ground turkey
cans ( ounces each) diced
tomatoes, juices drained, divided
ounces tomato sauce
teaspoon dried basil
½ teaspoon oregano
ounces mini penne (or other
small tubular pasta) par-cooked
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
® -inch nonstick skillet over medium high-heat; add teaspoon oil and
sauté mushrooms until golden brown. Season with ½ teaspoon salt and ¼ teaspoon
pepper. Mix with drained spinach. Reserve.
Heat teaspoon oil; sauté onions and garlic until soft, about five minutes. Set
aside. In the same skillet, heat teaspoon oil and brown the ground turkey;
transfer to bowl with onions. Stir in cup 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.
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