Cuisinart PSC-650 - Manual (Page 50)

  
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ntr É eS
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auceS
Penne Lasagna
 cup freshly grated Parmesan
 ounces part-skim ricotta
 pound part-skim mozzarella,
shredded, ½ cup reserved
for topping
 teaspoons extra virgin olive oil,
divided
 ounces white mushrooms, sliced
½ teaspoons kosher salt, divided
½ teaspoon freshly ground pepper,
divided
 pound frozen chopped spinach,
thawed and drained until very
dry*
 large onion, peeled and finely
chopped
 garlic cloves, peeled and minced
½ pound ground turkey
 cans ( ounces each) diced
tomatoes, juices drained, divided
 can ( ounces) tomato sauce
 teaspoons dried basil
 teaspoon oregano
 ounces mini penne (or other
small tubular pasta) par-cooked
 minutes (until barely cooked),
drained and cooled
cooking spray
Makes 12 cups
Combine Parmesan, ricotta and all but one 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 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 mix-
ture. 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  hours and press Low; slow cooker will automatically switch to Warm when
cooking time has elapsed.
(continued)