Susan is back with this great recipe and the kicker is that it’s done in the Crock-Pot!
Does that look yummy or what?
Can you believe there were no noodles in it? I was so pumped with this recipe.
Crock-Pot Zucchini Lasagna Recipe
Crock-Pot Zucchini Lasagna
- 1 lb ground beef (93/7)
- 1/2 lb breakfast sausage
- 1/2 cup onions
- 3 cloves garlic
- 1 can Italian flavored diced tomatoes
- 1 medium can of tomato paste (can’t remember how many ounces)
- 1 can regular diced tomatoes
- 1 small can tomato sauce
- 1 tub Ricotta Cheese (low fat or fat free)—nothing added
- 8 oz bag Kraft Italian Cheeses
- 4-5 zucchini
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Saute the ground beef, sausage and onions. Add the garlic right at the end. Drain off the fat.
In a Crock-Pot, put all the tomatoes and meat mixture. Cook on high for about 2 hours.
Slice the zucchini lengthwise and keep the slices sort of thick. These are replacing the noodles and the thickness will keep them from getting mushy.
Begin your layering with a little meat sauce on the bottom of a square baker. Put a layer of zucchini on top of that. Spread the plain ricotta on top of this using a spatula. Then sprinkle about 1/3 of the cheese. Layer with meat then another layer of zucchini. Top with meat sauce.
Let it cook 40 minutes uncovered. Take it out and add the rest of the Italian cheeses on top. Cook another 15 minutes.
This lasagna doesn’t really have anything to absorb the liquid so, after it cooks, let it sit for awhile on the cabinet. This will help it to set.
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Hi, my name is Susan, I love cooking, reading cookbooks and, of course, eating. I am also an artist and spend time each week in my studio (bedroom) oil painting. I am a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love.