Sep 17, 2020
Bruck Podcast, Episode 003: Momo >> The Gurkha Museum
Bruck Podcast, Episode 004: Valhalla >> Faroe Islands Podcast
Bruck Podcast, Episode 009: Orwell's Poison >> Rakkasan Tea
Bruck Podcast, Episode 010: Renaissance Man
>>
1.
SQCC event podcast: Remembering Sultan Qaboos
2.
Sultanate podcast: 034: Sultan of Oman
Bruck Podcast, Episode 011: Tastes as Good as it Sounds
>> Crock Pot Lasagna
- 1 lb lean ground beef, lamb, or haggis
- 2 jars (each 24 oz.) spaghetti sauce
- 2 cups water
- 1 lb whole-milk ricotta cheese
- 2 tablespoons chopped fresh flat-leaf parsley (optional)
- salt and pepper to taste
- 18 ruffle-edged lasagna noodles
- 1 1/2 lb mozzarella cheese, grated
- 1 cup parmigiano-reggiano cheese
1. Brown ground beef or lamb; if using haggis, meet is already
fully cooked. Add your favorite spaghetti sauce, add water and
bring to a simmer. Set aside on low heat stirring occasionally.
2. In a small bowl, combine the ricotta, parsley, salt and pepper
to taste and set aside.
3. Spray the inside of your slow cooker with cooking spray or use a
disposable bag. Spread a layer of sauce at the bottom of the slow
cooker. Cover the sauce with a single layer of uncooked lasagna
noodles (3), breaking the noodles to make them fit. Spread about
1/3 cup of the ricotta mixture over the noodles. Now top that with
two cups of meat/sauce (that is simmering on the stove), then
sprinkle with about 1 cup of mozzarella and 1/4 cup of the
parmigiano-reggiano. Now repeat this process three more times
4. Cover and cook in your slow cooker on low for about four hours.
The noodles should be soft and cooked through. You may want to add
a sprinkling of the parmigiano-reggiano before serving.
Bruck Podcast, Episode 012: Top Twelve >> Building Utopia update
Bruck Podcast, Episode 013: Skull Splitter >> BBC Radio Orkney segment
"Frasier/Roz" Banter >>