Crock Pot Zucchini Lasagna

Ingredients

• 1 lb lean ground beef
• 1 small onion, finely chopped
• 2 medium zucchini, sliced thinly into 1/4-inch pieces (about 2 cups)
• 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 fennel seed, crushed (optional)
• 1 (4 ounce) can sliced mushrooms (optional)
• 1/4 cup snipped fresh parsley (optional)
• 1 (26-28 ounce) jar spaghetti sauce, any flavor
• 1/4 cup dry red wine
• 11-12 lasagna noodles, uncooked
• 1 lb part-skim ricotta cheese
• 1 egg, beaten
• 1/2 cup parmesan cheese, grated
• 2 cups part-skim mozzarella cheese, shredded

Directions

1. 1

   Brown the beef, onions, zucchini, and garlic in 2 tablespoons olive oil in a large skillet, stirring to break up meat.

2. 2

   Stir in the oregano, basil, pepper, crushed fennel seeds, sliced mushrooms, parsley, spaghetti sauce, and wine.

3. 3

   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. 4

   Grease the bottom and sides of the crock pot (I use cooking spray or butter).

5. 5

   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. 6

   Cover and cook on low for 4-6 hours (4 hours on HIGH plus 30 minutes on LOW, in my 4 quart older model crock pot), or until noodles are tender.