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Penne Lasagna

Penne Lasagna

penne-lasagna.jpg

Serving size: 6

1/2 cup freshly grated Parmesan
240g part-skim ricotta
225g part-skim mozzarella grated, shredded ½ cup reserved for topping
2 teaspoons extra virgin olive oil, divided
120g white mushrooms, sliced
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
225g frozen chopped spinach, thawed and drained until very dry*
1/2 large onion, peeled and fi nely chopped
2 cloves garlic, peeled and minced
120g ground turkey
2 cans (240g each) diced tomatoes, juices drained, divided
240g tomato sauce
1 teaspoon dried basil
1/2 teaspoon oregano
180g mini penne (or other small tubular pasta) par-cooked 5 minutes (until barely cooked), drained and cooled cooking spray

Combine Parmesan, ricotta and all but 1/2 cup of the mozzarella. Reserve.

Heat a 30cm non stick fry pan over medium high-heat add 1 teaspoon oil and sauté mushrooms until golden brown. Season with 1/2 teaspoon salt and 1/4 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 pan, 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 1/2 the cheese mixture. 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 cook on Low, using the Timer function, for 6 hours  – Slow Cooker will automatically switch to Warm until ready to serve.

*To drain spinach thoroughly, first squeeze out as much water as possible with your hands. Lay the spinach on a clean towel, roll up, and wring out the rest. You will end up with about a  1/2 cup dry spinach that can then be mixed with the mushrooms.

Nutritional information per ½-cup serving: Calories 394 (35% from fat) – carb. 39g – pro. 24g – fat 15g – sat. fat 8g – chol. 45mg – sod. 930mg – calc. 574mg – fibre 6g

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