I do not cook much in the crock pot because I'm often disappointed (if you have good recipes, go to my side please ...). When I saw this beautiful lasagna slow cooker at Lexibule and White Dining , it was imperative that I make the test myself. It's wonderful! Everything is raw, pasta, meat, vegetables, and all all all all cooked slowly a few hours at low temperature. It's really not complicated to prepare. Sure, it's almost magic to the excellent results it gives. To remake without a doubt. I served with a salad. I've seen various comments on several blogs. In my view, this lasagna has passed the test with flying colors without a problem.
Ingredients 454 gr (1 lb) peeled sweet Italian sausage or spicy (spicy me)
1 large carrot, peeled and finely grated (I Oups! chopped) 1 stalk
chopped celery 115 g / 4 oz white mushrooms, chopped 3 cloves garlic
chopped 1 liter / 4 cups tomato sauce homemade or commercial (me I made the sauce Classico 4 Cheese) 12-14
pasta uncooked lasagna (do not use the Express version)
1 cup freshly grated Parmesan cheese 1 container
of 475 grams of ricotta cheese
1 ½ cups cheese mozzarella cheese Salt and pepper
Preparation In a bowl, combine uncooked sausage, carrots, celery, mushrooms and garlic. Add salt and pepper. Book.
Spread ½ cup of tomato sauce in bottom of slow cooker. Cover with a layer of noodles. Do not hesitate to break them if necessary. Y
allocate one third of the meat mixture. Cover with 1 cup of tomato sauce and sprinkle with 1 / 3 cup Parmesan cheese. Cover with a layer of noodles and add the ricotta cheese.
Continue with a layer of noodles. Y allocate one third of the mixture meat. Cover with 1 cup of tomato sauce and sprinkle with 1 / 3 cup Parmesan cheese.
Cover pasta and repeat with remaining meat, 1 cup of tomato sauce and parmesan.
Finish with remaining sauce and sprinkle with mozzarella cheese.
Cover and cook over low heat about 4 hours. Serve with a green salad. Makes about 6-7 servings
Bon appetite! Ginette ☼
Source: Ricardo
0 comments:
Post a Comment