Slow Cooker Beef Zucchini Lasagna Recipe
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 219.3
- Total Fat: 12.5 g
- Cholesterol: 34.0 mg
- Sodium: 677.2 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 4.2 g
- Protein: 11.0 g
View full nutritional breakdown of Slow Cooker Beef Zucchini Lasagna Recipe calories by ingredient
Introduction
A Paleo lasagna dish that's easy to prepare and tastes amazing! A Paleo lasagna dish that's easy to prepare and tastes amazing!Number of Servings: 10
Ingredients
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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
Tips
Absolutely delicious and for those that enjoy their noodles/carbs/pasta, just boil up some spaghetti noodles to serve it over!
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.
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.