Lasagne - in the crockpot!

Okay, I hear you. Lasagne cannot be made in a crockpot, and anyone who says it can has never had a good lasagne. Well, I dare you to try this one and possibly change your mind. I cannot recall where I got the idea from, and the sauce ingredients are variable, but this lasagne is easy and works every time. And it involves significantly less cleanup than a traditional lasagne. So try it. What have you got to lose?

Crockpot Lasagne

1/2 to 1 lb italian sausage, casings removed*
1 lb extra lean ground beef
1 med onion, finely chopped
2 med carrots, finely chopped
2-4 garlic cloves, minced
1/2 to 1 tbsp fennel seeds
1/2 to 1 tsp each, dried basil, oregano and chili flakes
salt and pepper to taste
1 tin tom paste
1 lg tin diced tomatoes
9 lasagne noodles (do not cook)- I use the Italian egg noodle lasagne sheets
2 c shredded part skim mozzarella

In a heavy pot, cook sausage and beef, breaking with a spoon, until no longer pink (4-6 mins). Add onion, garlic, carrots, fennel, basil, oregano, chili flakes, salt and pepper. Cook until onion has softened (3-5 mins). Stir in paste then toms. Bring to a boil and remove from heat.

Spoon 2 cups meat mixture into the bottom of the slow cooker. Layer 3 noodles, breaking as needed to fit, followed by 2 cups meat mixure, followed by 1/2 c cheese. Repeat with 2 more layers, ending with cheese. Reserve remaining 1/2 c cheese.

Cover slow cooker and cook on low for 4 hours. Sprinkle with remaining cheese and cover until melted (about 10 mins).

Serves 8 at 8 points per serving.

* I have the butcher make up 1/2 lb bags of the sausage filling for me, and I keep them in the freezer to use for spaghetti sauce and lasagne.

Orange-Ginger Salmon

I think that grilled food tastes better in the winter. I suspect that is because we spend so much time simmering and roasting our way through the winter, that we forget anything else, and a good grill is like a fresh spring breeze. Which makes me absolutely thrilled that my husband is a wonder with his BBQ, winter and summer. We made the below recipe for friends on Sunday night and we all loved it. I found the idea for this recipe in Health magazine in 2002. We serve the salmon atop sauteed greens, the recipe for which is also below, and with mashed potatoes or brown rice.

Orange-Ginger Salmon

6 tbsp low sodium soy sauce
4 tsp grated peeled fresh ginger
1 tbsp brown sugar
1 tbsp finely grated orange zest
4 - 6oz salmon fillets, skin on

Combine first 4 ingredients in a ziploc bag. Add salmon and marinade 20 minutes at room termperature or up to 3 hours in the refrigerator. Remove fish and reserve marinade.

Grill fish on an oiled grill, skin side down, over medium heat with lid down until juices bubble through. DO NOT TURN.

Meanwhile, pour marinade into a skillet, bring to boil and simmer for 1 minute.

Sauteed Greens

3 c coarsely chopped fresh basil
1/4 tsp salt
black pepper to taste
2-3 minced garlic cloves
1 lb fresh spinach, kale, collard greens or other leafy green, washed well, trimmed and chopped
1 tsp dark sesame oil, optional

Heat a skillet over medium-high heat. Add half the basil, salt, pepper, garlic, greens and 3 tbsp water. Cover and cook for 2-5 minutes until greens are wilted, adding water if necessary. Transfer to a bowl and repeat. Toss greens with sesame oil.

Serve salmon on top of greens and brush with reduced marinade glaze.