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Slow Cooking With Ricardo

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Time to dust off the slow cooker.

Margaret chats with celebrity Chef Ricardo Larrivee at Barbara Jo's Books to Cooks about his latest book, Slow Cooker Favourites.

You can listen to some great slow cooker ideas with Ricardo after the 8:30 news, and you can find his slow cooker lasagne recipe here.
Slow Cooker Lasagna
By Ricardo Larrivee
Prep time: 30 minutes; Cook time: 4 hours; Serves: 6

 
This lasagna, cooked entirely in the slow cooker, has become a classic at our house.  And don't be afraid to use uncooked pasta.  It really works, you'll see.  Beware: do not use precooked lasagna noodles for this recipe.

Ingredients:

454 g (1 lb) Italian sausage meat, mild or spicy (about 4 sausages)
1 large carrot, peeled and finely grated
1 stalk celery, finely chopped
115 g (4 oz) white button mushrooms, finely chopped
2 gloves garlic, finely chopped
1 L (4 cups) homemade or store-bought tomato sauce
12 uncooked lasagna noodles (approximately)
250 mL (1 cup) grated Parmigiano-Reggiano cheese
1 container (475 g) ricotta cheese
375 mL (1 ½ cups) grated mozzarella cheese
Salt & pepper

Method:
In a bowl, combine the meat, carrot, celery, mushrooms, and garlic.  Season with salt and pepper. Set aside.

In the bottom of the slow cooker, spread 125 mL (1/2 cup) of tomato sauce.  Cover with a layer of lasagna noodles.  Break them if needed so they fit.

Spread one-third of the meat mixture over the noodles. Cover with 250 mL (1 cup) of tomato sauce and sprinkle with 75 mL (1/3 cup) of Parmigiano-Reggiano. Cover with another layer of lasagna noodles.  Cover with the ricotta cheese.

Continue with a layer of lasagna noodles.  Add another third of the meat mixture.  Cover with another layer of noodles, the remaining meat mixture, 250 mL (1 cup) of tomato sauce, and the remaining 150 mL (2/3 cup) of Parmigiano-Reggiano.  Top with the remaining tomato sauce and sprinkle with the mozzarella cheese.

Cover and cook on low for 4 hours.  Cooking time may vary depending on the type of slow cooker you have.  If the pasta is tender when a knife is inserted, the lasagna is ready.  Try not to leave the lasagna on warm after it is cooked because the pasta will get soggy.

Note: this recipe was developed using a 6-quart (5.6 L) oval slow cooker.

From:  Ricardo Slow Cooker Favourites: From Lasagna to Crème Brulee
By:  Ricardo Larrivee
Published by HarperCollins Publishers Ltd
Re-printed with permission
Broadcast on CBC Radio's North by Northwest Cooking Club www.cbc.ca/nxnw

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