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Slow Cooker Meat and Veggie Lasagna

It is Monday and I have just realized that today is going to be BANANAS! Caytie has Sooner Theatre, Jackson has 2 basketball games, News9 for me and then house stuff! YIKES! That sounds like the perfect storm for me to fire up my slow cooker! This is one of my  go to meals when I am craving Italian but do not want to take the time to make a proper lasagna! I have to say that this recipe is so yummy. Just a few tips to achieve super quality without really having to do a lot of work!

Slow Cooker Meat and Veggie Lasagna

 This is so easy to assemble and tastes amazing without all the fuss! Just layer and go on with your day!

Ingredients

  • 3 links of Italian sausage (can use turkey italian sausage)
  • 1 pound lean ground beef (93%)
  • 1 package lasagna noodles
  • 2 cups low fat ricotta cheese
  • 2 cups mozzarella cheese
  • 1/2 cup freshly grated parmesan cheese
  • 1 egg
  • 1 teaspoon italian seasoning
  • 1 jar of your favorite spaghetti sauce
  • 2 cups fresh spinach
  • 1 package mushrooms, sliced
  • 1 zucchini, sliced
  • 1/2 cup water

Instructions

  1. Spray your slow cooker bowl with non stick cooking spray. Start by browning your meats in a sauté pan. Drain and set aside for assembly. In a medium sized bowl, mix together the ricotta cheese, parmesan cheese, and mozzarella. Sprinkle in the Italian seasonings and egg. Mix together till well blended. Set aside for assembly.
  2. To assemble here is the order, just repeat till you end with noodles and sauce on top.
  3. Sauce- spread to cover bottom
  4. Noodles-break in half and just fit flat on bottom of pot.
  5. Meat mixture- place enough to cover noodles.
  6. Veggies- spread around the top of the meat.
  7. Cheese mixture- spread around (do not worry too much since it will melt and spread)
  8. Sauce-spread.
  9. Repeat above steps!
  10. Once you end up with just a noodle layer on top. Pour remaining spaghetti sauce. Top with 3 slices of lite provolone and a sprinkling of parmesan. Pour water over the top. Cover and cook on low for 5-6 hours or on High for 4 hours.

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Comments

  2. 2

    I love this recipe. especially when I’m working 12 hour days. It’s also a great way to have lasagna without firing up the oven when its hot..