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Mile-High Crock Pot Lasagna With Zucchini Or

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Ingredients

Adjust Servings:

	1 lb lean ground beef
	1 small onion, finely chopped
	2 medium zucchini, sliced thinly into 1/4-inch pieces or about 1-2 cups chopped spinach
	2 garlic cloves, crushed and minced
	2 tablespoons extra virgin olive oil
	1/2 teaspoon oregano leaves
	1/2 teaspoon basil leaves
	1/4 teaspoon ground black pepper
	1/8 teaspoon anise seed, crushed optional
	1 4 ounce can sliced mushrooms optional

Nutritional information

756.7

Calories

323 g

Calories From Fat

35.9 g

Total Fat

17.4 g

Saturated Fat

160.7 mg

Cholesterol

1034.3 mg

Sodium

50.6 g

Carbs

4 g

Dietary Fiber

10.4 g

Sugars

54 g

Protein

349 g

Serving Size

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Mile-High Crock Pot Lasagna With Zucchini Or

Name: Mile-High Crock Pot Lasagna With Zucchini Or
Prep time: 20 min
Cook time: 5 h 20 min
Total time: 5 h 40 min
Yield: 6-8
Cuisine: American
Ingredients: : 1; : 1; : 2; : 2; : 2; : 1/2; : 1/2; : 1/4; : 1/8; : 1

Features:

Cuisine:

American

Holy Smokes, this was amazing!!!!!!!!!!!!!!!!!!!!! I didn't add the wine, but I did add chopped up swiss chard and kale. Thanks soooooo much for sharing! Oh, also this was done in 3 hours on low for me.

340 min
Serves 6
Easy

Ingredients

Directions

Mile-High Crock Pot Lasagna With Zucchini or Spinach, This is such a wonderful lasagna recipe! Very hearty and delicious with nice deep layers, plenty of meat and cheese, and just the right amount of seasoned sauce— plus it’s a great way to sneak some veggies into your family’s meal!! Very easy to prepare, and any leftovers are great reheated the next day. Equally good with chopped spinach or zucchini., Holy Smokes, this was amazing!!!!!!!!!!!!!!!!!!!!! I didn’t add the wine, but I did add chopped up swiss chard and kale. Thanks soooooo much for sharing! Oh, also this was done in 3 hours on low for me., This recipe is awesome! I took a batch of this to a potluck and it was gone in 20 minutes! 4 people asked me for the recipe. used all the suggested ingredients. I doubled the amount of canned mushrooms and I added 1 lb of Italian sausage. Also, I doubled the amount of wine because I like the flavor it adds. I’m getting ready to make a batch for at home because it was so good. Thanks for this recipe.

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Steps

1 Done	Brown the Beef, Onions, Zucchini, and Garlic in 2 Tablespoons Olive Oil in a Large Skillet, Stirring to Break Up Meat.
2 Done	Stir in the Oregano, Basil, Pepper, Crushed Anise Seeds, Sliced Mushrooms, Parsley, Spaghetti Sauce, and Wine.
3 Done	in a Separate Bowl, Stir Together the Beaten Egg and the Ricotta Cheese, Beating Well Until Mixture Is Smooth. Stir in the Grated Parmesan Cheese, Combine Well.
4 Done	Grease the Bottom and Sides of the Crock Pot use Cooking Spray or Butter.
5 Done	Layer About 1/4 of the Meat Sauce Mixture in the Bottom of the Crock Pot. Put a Layer of Noodles on Top of That Break Noodles to Fit, Overlapping Is Fine. Put About 1/3 of the Cheese Mixture and Sprinkle With 1/4 of the Mozzarella. Repeat With Sauce, Noodles and Cheese For Another Two Layers. Top With Meat Sauce and a Little Parmesan and Shredded Mozzarella on Top.
6 Done	Cover and Cook on Low For 4-6 Hours 4 Hours on High Plus 30 Minutes on Low, in My 1990s 'older' Model 4-Quart Crock Pot, or Until Noodles Are Tender.