Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 48

This recipe is so easy to make and perfect for a family supper or relaxed entertaining.

Preparation time: 5 minutes

Cooking time: 4½–6½ hours, plus preheating

Serves 6

A large knob of butter

2 tbsp olive oil

500g (1lb 2oz) sliced white mushrooms

Sea salt and freshly ground black pepper

700g (1lb 9oz) jar good-quality tomato pasta sauce

12 very thin slices of prosciutto di Parma (ham), shredded into 1–2cm (½–¾in) pieces

About 9 sheets white ‘no need to pre-cook’ dried lasagne

150g (5oz) grated mozzarella cheese

25g (1oz) freshly grated Parmesan cheese

Remove the slow cooker dish from the base and rub the butter generously over the inside of the dish. Turn the slow cooker base (without the dish in it) on to high to preheat.

Warm the olive oil in large frying pan over a high heat. When very hot, add the mushrooms and season generously with salt and pepper. Cook for 5 minutes, stirring occasionally, until the mushrooms are golden. Add the pasta sauce to the pan. Fill the jar a third full with cold water and rinse out the contents into the pan. Add the ham and mix well.

Spread about 4 tablespoons of the mushroom sauce over the base of the slow cooker dish. Top with 3 sheets of the lasagne, about a third of the remaining sauce and a third of the cheeses. Repeat this process twice more but do not cover with the final layer of cheese (the top layer should be the mushroom sauce). Insert the dish carefully into the preheated slow cooker base, cover with the lid and cook on low for 4–6 hours or until the pasta is tender when tested with the tip of a knife.

Once cooked, remove the lid and sprinkle over the reserved cheese. Leave uncovered for about 10–15 minutes or until the cheese has melted. Serve with a dressed green salad.