Crockpot Zucchini Lasagna
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"Submitted by Ms. Kristin (Novus Orthodontics, Spartanburg)"
Serves 6 | Prep Time 15 min. PT15M | Cook Time 6-8 hours PT7H15M | Beef / ItalianWhy I Love This Recipe
Did you know that you can make lasagna by replacing the noodles with zucchini slices? The tasty result has all the wonderful flavors we love about the Italian dish - it's even very similar in its texture! Leftovers keep well for several days and you can quickly reheat them in the microwave or even enjoy them cold.
Ingredients You'll Need
6 Large/Medium Zucchini ( sliced lengthwise like noodles)
2 Lbs. Ground Beef (cooked and drained)
1-2 24oz. jars of your favorite pasta sauce
3 Cups Shredded Mozzarella Cheese
15 oz. Ricotta Cheese
1/2 Cup of Parmesan Cheese
3 Eggs
1 1/2 Tsp. Salt
1 Tsp. Pepper
Directions
Thinly Slice zucchini lengthwise into strips ( like lasagna noodles)
Combine 1 1/2 Cup of mozzarella, ricotta, parmesan, eggs, salt and pepper.
Mix together the cooked beef and sauce.
Lay down one layer of zucchini noodles in the base of the slow cooker and top with a large layer of cheese mixture.
Layer on meat sauce mix and continue layering in this order ( zucchini, cheese, meat. Usually 4 layers)
Add remaining cheese on top to cover and cook on Low 6-8 hrs.
Turn off and let rest for 30 min. so juices set and Enjoy!
Pairs Well With
Fresh Green Salad or Steamed Vegetables and Soft Garlic Breadsticks
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