
Hey Guys!
It's been gorgeous today. Sunny and warm, and snow on the ground. Don't you wish you were here? No seriously. Wanna' visit? We have sleds!
I'm attaching a picture of Rob's first sourdough attempt. He's been having a blast with this project. I can't wait until we have fresh sourdough in the house.
No news to share here, but in the spirit of the Blog, I'll post a recipe.
White Lasagna
1 pkg (10 oz) frozen chopped spinach
1 pound uncooked ground turkey
1 jar (10 oz) pesto sauce
1 cup frozen chopped onion
1 large egg
1 container (15 oz) ricotta cheese
1 cup grated Parmesan cheese
cooking spray
2 jars (16 oz each) of four-cheese Alfredo pasta sauce (Classico is a good brand)
1 box of no-boil lasagna sheets (Barilla)
1 pkg (16 oz) shredded mozzarella cheese
1. heat spinach in microwave for 6 to 8 minutes. Drain. Let stand until cool. Squeeze out excess liquid.
2. Brown the turkey and drain the fat. Stir pesto and onions into cooked turkey.
3. In medium bowl, beat egg. Stir in ricotta cheese, Parmesan cheese, and spinach until combined.
4. Coat slow cooker with cooking spray. Put a layer of Alfredo sauce into bottom of cooker. Put layer of noodles (break to fit) on top of sauce. Put ricotta cheese mixture on top of noodles. Put layer of turkey on next. Put Mozzarella cheese on top of turkey layer. Put Alfredo sauce on top of Mozzarella cheese, and start layers all over again, twice. You should end up with 3 layers of noodles in the end. Put sauce on top of last noodle layer (no-boil lasagna sheets must be moist to cook).
5. Cover and slow cook on Low for 4 hours (or until top noodles are tender).
6. Turn off slow cooker, sprinkle mozzarella cheese on top before serving. It'll melt.
You can also cook this in the oven, like a normal lasagna dish. Just put it in a big lasagna dish, cover it with foil, and cook it for an hour. Take cover off, top with cheese, and cook for 5 more minutes.
Hope you like this dish. It's pretty good, and actually pretty easy.
Love,
Christy