My dad came over for dinner tonight, and since it had been a while since we had a chance to spend some quality time together, I wanted to make him something that he’d really love. For starters, he’s a comfort food kind of guy. Also, being that he’s South Philly born and raised, he loves himself an Italian-style Sunday dinner (despite being Irish).
I almost instantly decided on lasagna, but I wanted to find a twist on the classic. I ended up discovering this recipe for Slow Cooker Lasagna with Ground Beef, Mushrooms, and Roasted Garlic. It’s virtually impossible for me to make a dish without tweaking some things in the recipe, and this meal was no exception. I substituted ground turkey for ground beef and cut the amount of mozzarella cheese the recipe called for in half. Also, as with all my hot meals, I substituted grape seed oil for olive oil (but we’ll save the reasoning behind that for a post of its own). I must note that I’ve never made oven-roasted garlic before, but after realizing how easy it was to do and how delicious the end-result tasted, I’m only eating garlic this way from this point on. It was fantastic!
Although I love cooking up a gourmet meal on the stove or in the oven, the teeny tiny kitchen in my Center City apartment isn’t always conducive to preparing elaborate meals. As such, I’ve become a huge fan of the slow cooker since my roommates and I moved in. The best part about preparing slow cooker lasagna vs. oven-cooked lasagna is that the slow cooker version doesn’t require the lasagna noodles to be cooked prior to layering. Score! This not only saves a (rather annoying) step, but also makes layering much easier.
All in all, I thought this was an absolutely delicious meal. Most importantly, my dad loved it!