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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

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    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

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    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.

    Avatar Of Lincoln Holloway

    Lincoln Holloway

    Comfort food connoisseur dedicated to sharing hearty and soul-warming recipes.

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