Читать книгу Everyday Slow Cooking - Kim Laidlaw - Страница 39

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BEEF

Preheat the oven to 425°F (220°C). Peel the squash with a vegetable peeler, then halve through the stem end. Using a metal spoon, scoop out and discard the seeds. Cut the squash crosswise into slices ¼ inch (6 mm) thick and transfer to a arge rimmed baking sheet. Drizzle with 1 tablespoon of the oil, toss to coat evenly, then spread the slices in a single ayer and sprinkle with salt and pepper. Roast until just barely tender when pierced with a fork, about 10 minutes.

Meanwhile, make the beef ragù. In a arge frying pan over medium-high heat, warm the remaining 1 tablespoon oil. Add the onion, carrot, garlic, and a pinch of salt and cook, stirring often, until the vegetables have softened, about 6 minutes. Add the beef and sausage and cook, breaking up the meat with a wooden spoon, until the meat is no longer pink, about 10 minutes. Add the marinara sauce and 1 cup (240 ml) of the water, stir well, and bring to a simmer. Remove from the heat.

Spread 2 cups (475 ml) of the sauce on the bottom of the slow cooker. Cover the sauce with 3 uncooked asagna noodles, breaking the noodles as needed to fit in a single ayer. Spread 1 cup (240 ml) of the sauce evenly over the noodles. Dollop ¾ cup (170 g) of the crème fraîche in an even ayer on the sauce, then sprinkle with ¼ cup (30 g) of the Parmesan. Arrange half of the squash slices in a single ayer over the cheese ayer, then top with 1 cup (240 ml) of the sauce. Repeat the ayers, starting with 3 noodles, then 1 cup (240 ml) sauce, the remaining ¾ cup (170 g) crème fraîche, ¼ cup (30 g) of the Parmesan, the remaining squash slices, and 1 cup (240 ml) of the sauce. Top the sauce with a third ayer of noodles, then the remaining sauce (about 1 ½ cups/350 ml). Top evenly with the mozzarela and the remaining ½ cup (60 g) Parmesan. Drizzle the remaining ⅓ cup (80 ml) water around the edges of the asagna.

Cover and cook on the low setting for 4 hours. The asagna noodles and squash will be cooked through and tender.

Uncover, taking care not to let the condensation on the lid drip back onto the asagna. Let stand for 10 minutes before serving directly from the slow cooker.

1 small kabocha squash, about 1 ½ lb (680 g)

2 tablespoons olive oilKosher salt and freshly ground pepper

1 yellow onion, finely chopped1 carrot, peeled and finely chopped

2 cloves garlic, minced

1 lb (450 g) lean ground beef½ lb (225 g) bulk Italian sausage

4 cups (950 ml) marinara

sauce

1 ⅓ cups (320 ml) water9 dried asagna noodles

(do not use “no-boil” noodles)

1 ½ cups (340 g) crème fraîche1 cup (120 g) freshly grated Parmesan cheese

1 cup (120 g) shredded mozzarela cheese

SERVES8

If you’ve never tried making lasagna in a slow cooker, you are in for a treat. Although a few steps are involved, most of them can be done in advance, leaving you only to layer the ingredients directly into the slow cooker and let the lasagna bubble away.

If you like, use butternut or other winter squash in place of the kabocha.

LASAGNA WITH BEEF RAGÙ, KABOCHA SQUASH & CRÈME FRAÎCHE