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Wonderbag lasagna - a delicious staple made easy 1

Wonderbag lasagna – a delicious staple made easy

By Carroll Walton
Published: 04/27/2017
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Last Updated on 08/18/2021 by Inside Tailgating

You can’t go wrong serving lasagna at any social gathering, much less a tailgate or backyard party. It’s easy to prepare ahead of time and in large quantities, and everybody loves it. Our friends at Wonderbag – the electricity-free slow cooker creators – offer this delicious version of the classic:

(For more information about the Wonderbag and how it works, check out this Grills & Gear post we wrote about it.)

Spinach and Ricotta Lasagna

Prep time: 15 mins | Stove time: 20 mins | wonderbag: 3 hours

First make the tomato sauce mixture, then the vegetables and pasta ….We’ve broken the recipe into two sections 

Makes 8 cups

wonderbagBlueIngredients

3 pounds Roma tomatoes

1 Tbsp finely chopped fresh basil

1 Tbsp finely chopped fresh Italian parsley

2 Tbsp finely chopped oregano

2 garlic cloves, chopped

3 Tbsp olive oil

1 medium onion, chopped

6 oz can of tomato paste

Salt and pepper to taste

Tomato sauce directions

Blanche tomatoes in boiling water for 2 minutes or long enough for skin to split. Remove the skin from the tomato (should peel off easily after blanching). Chop blanched tomatoes into quarters or 1 inch cubes. In a 3-4 quart pot, heat olive oil and sauté garlic and onions until onions are transparent. Add the tomato paste, cut tomatoes and herbs and stir. Bring contents to a boil stirring and mashing occasionally to break down the tomatoes and cook for about 12-15 minutes (or until sauce is at your desired consistency). Cover and allow to simmer for 5 minutes (do not open lid). Transfer to the wonderbag for 3 hours. Season with salt and pepper to taste.

Ingredients

2 Tbsp olive oil

10oz/283g/283g chopped frozen spinach, thawed and squeezed to remove excess moisture

1- 14oz/397g can artichoke hearts, chopped

10oz/283g/283g mushrooms (fresh or canned)

¾ cup black olives, sliced

1 cup ricotta cheese

¾ cups grated Parmesan

3 cups tomato sauce mixture

6 regular lasagna pasta sheets

1 ½ cups grated mozzarella

Salt and pepper

Directions for adding to vegetables and pasta

Sauté fresh mushrooms in 1 Tbsp of olive oil until soft, set aside. In a bowl, mix spinach, artichoke hearts, mushrooms, olives, ricotta and ½ cup of Parmesan. Spread ¾ cup of the tomato sauce mixture in the bottom of a 5-6 quart lidded pot or stove to oven lidded casserole dish. Top with 2 lasagna sheets (breaking to fit), ¾ cup of the remaining tomato sauce, half the spinach mixture, and ½ cup of the mozzarella; repeat. Top with the remaining lasagna sheets, marinara mixture, mozzarella, and Parmesan. Bring to boil on stove for 15-20 minutes. If using casserole dish place uncovered in a preheated conventional oven at 425°F for 15 minutes to brown cheese and sauce. Place the lidded pot or lidded casserole dish in wonderbag and cook for 2 ½ to 3 hours.

 

  • Carroll Walton
    Carroll Walton

    Senior Contributor for Inside Tailgating magazine and insidetailgating.com, freelance writer and author of "Ballplayer," the Chipper Jones biography that came out in April of 2017. Former sportswriter for the Atlanta Journal-Constitution, wife, mother of three young sons and certified Dookie.

    View all posts

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