Slow Cooker Beef Zucchini Lasagna Recipe

Name: Slow Cooker Beef Zucchini Lasagna Recipe Recipe
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Yield: 10
Ingredients: 2 medium zucchini thinly sliced length-wise; 1 medium eggplant thinly sliced length-wise; 1 yellow bell pepper diced; 1 lb ground beef lean; 1 sweet onion diced; 2 garlic cloves minced; 2 tbsp tomato paste; 2 cups organic diced tomatoes (fresh or can w/no juice); 4 cups tomato sauce; 2 tsp dried oregano; 1/4 cup fresh basil minced; 1 tbsp fresh parsley minced; 2 tbsp olive oil; Sea Salt and freshly ground black pepper

Minutes to Prepare: 30
Minutes to Cook: 360

Number of Servings: 10

Ingredients

2 medium zucchini, thinly sliced length-wise1 medium eggplant, thinly sliced length-wise 1 yellow bell pepper, diced 1 lb ground beef, lean 1 sweet onion, diced 2 garlic cloves, minced2 tbsp tomato paste 2 cups organic diced tomatoes (fresh or can w/no juice)4 cups tomato sauce 2 tsp dried oregano 1/4 cup fresh basil, minced 1 tbsp fresh parsley, minced 2 tbsp olive oil Sea Salt and freshly ground black pepper

Directions

Preparation:
Heat olive oil in a skillet over medium-high heat

Cook the garlic and onion 1-2 minutes

Add the beef and cook until browned, about 4-5 minutes

Add in the diced tomatoes, bell pepper, oregano, basil, parsley and tomato paste

Cook everything while stirring 3-4 minutes

Pour in the tomato sauce, stir everything, and season to taste with salt and pepper to complete the lasagna sauce

Alternate layers of zucchini and eggplant topped with lasagna sauce in a slow cooker

Finish with one last layer of lasagna sauce, top with fresh basil, cover, and cook on low 4-6 hours.

Serving Size: 10

Number of Servings: 10

Recipe submitted by SparkPeople user FITMOMMYSUE10.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving