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1
To make the sauce, using a paring knife, cut a cross in the stem end of each tomato, then drop them into a pot of boiling water.
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2
When the skins begin to come loose, carefully remove the tomatoes from the water with a skimmer, allow them to cool slightly, and then peel off the skins.
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3
Chop the tomatoes very coarsely and place them in the insert of the slow cooker.
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4
Rinse the dried mushrooms, then soak them in a small bowl in about 1 cup of water for 30 minutes.
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5
Lift out the softened mushrooms, leaving any grit behind, and squeeze the excess liquid out of them.
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6
Add the mushrooms to the tomatoes.
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7
Heat the 2 tablespoons of oil in a skillet and saute the onion until golden brown, 7 to 10 minutes.
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8
Add the garlic and saute for about 1 minute longer, then add the mixture to the insert.
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9
Cover, and cook on low for 6 to 8 hours, or until the sauce has thickened to your liking.
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10
Stir in the remaining olive oil and season with salt and freshly ground pepper to taste.
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11
The sauce can be made a day ahead and kept refrigerated in a covered container.
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12
To make the polenta, combine the polenta, water, and salt in a clean slow cooker insert.
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13
Cover and cook on low for about 6 hours, or until the polentais creamy and the grains are tender.
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14
Stir once or twice during cooking.
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15
While the polenta is cooking, prepare the lasagna.
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16
To make the lasagna, oil the inside of a slow cooker insert (this is when having two slow cookers comes in handy!)
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17
and prepare and set out the other ingredients so assembly will be quick and easy.
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18
In a large bowl, thoroughly combine the Parmesan, mozzarella, parsley, basil, nutmeg, and pepper using your clean hands.
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19
In a small bowl and using a garlic press, press the garlic into the ricotta cheese and mix thoroughly.
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20
When the polenta is done cooking, pour half of it into the bottom of the oiled slow cooker insert, carefully smoothing it into a neat layer.
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21
Next, carefully pour 1 cup of the sauce over the polenta, trying not to disturb it.
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22
Sprinkle half of the Parmesan-mozzarella mixture over the sauce, and then drop balls of ricotta over the cheese, using all of the ricotta.
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23
Carefully spoon in the remainder of the polenta, trying not to disturb the cheesetomato sauce layer, then top the layer of polenta with the remaining cheese.
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24
Cover and cook on low for about 2 hours, or until all the cheese is melted and the casserole is hot all the way through.
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25
Allow to set for about 15 minutes after turning off the slow cooker.
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26
The portions may not come out set as perfectly as they would from a regular lasagna pan, but the contents will be colorful and delicious.
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27
This is another one of those dishes that is just as good the day after!
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28
Anything, just as long as it is red and dry.
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29
I can think of all sorts of wines I would enjoy with this dish: California Zin, Barbera, Chianti Classico, or super Tuscan (when I can get it).
