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Monday, January 9, 2012

Recipe Review 1/3/12

Happy New Year! 

The New Recipe Tracking starts this week!  Still continuing my efforts to use that slow cooker once a week, and I'm still pulling inspiration from the Vegetarian Slow Cooker by Judith Finlayson.  

Artichoke and Mushroom Lasagna (Vegetarian Slow Cooker by Judith Finlayson)
The husband assembled this one while I made cupcakes for his work potluck.  I heard a fair amount of muttering, quite a few "Oops!", and a lot of dishes ended up in the sink.  Not sure if it was because we were both trying to use the kitchen at the same time or if it was something else.  He did cook this on High for 3 hours since we were making this the evening before - I prefer to do it this way rather than let something cook overnight and then have to stick a hot dish right in the fridge in the morning.   By cooking something late afternoon/early evening, I can stick the dish outside to cool down before going in the fridge.  A tiny warning - the ricotta turns an off color.  Flavor is not affected, but the cheese does not remain creamy white. 

2 tbsp butter
1 onion, finely chopped
1 lb mushrooms, stemmed and sliced (I used 8oz cremini)
4 garlic cloves, minced
3 1/2 cups quartered artichoke hearts, drained and rinsed (I used 3 cans)
3/4 cup dry white wine or vegetable broth
12 oven ready lasagna noodles (I used Barilla no-boil noodles)
2 1/2 cups ricotta cheese  (I used one tub part-skim ricotta)
2 cups baby spinach
2 1/2 cups shredded mozzarella
1/2 cup freshly grated Parmesan

1) In a large skillet, melt butter over medium heat.  Add onion and cook, stirring, until softened, about 3 minutes.  Add mushrooms and garlic and cook, stirring, just until mushrooms begin to lose their liquid, about 7 minutes.  Stir in artichokes and wine and bring to a boil. cook, stirring, for 1-2 minutes, until liquid reduces slightly.

2) Cover bottom of slow cooker stoneware with 4 noodles, breaking to fit if necessary.  Spread with half of the ricotta, half of the mushroom mixture, half of the spinach and one-third each of the mozzarella and Parmesan.  Repeat.  Arrange final layer of noodles over cheese.  Pour any liquid remaining from mushroom  mixture over noodles and sprinkle with remaining mozzarella and Parmesan.

3) Cover and cook on Low for 6 hours and High for 3 hours, until hot and bubbly.

Carrot Cake Cupcakes for Husbands potluck. 

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