Ingredients:

For the Meat Sauce:

  • 1 lb ground beef or Italian sausage
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 1 can (6 oz) tomato paste
  • 1 cup water
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

For the Lasagna:

  • 3 medium zucchinis, sliced lengthwise into thin strips (zucchini noodles)
  • 1 1/2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. In a skillet over medium heat, brown the ground beef or Italian sausage. Drain excess fat if needed.
  2. Add chopped onion and minced garlic to the skillet. Sauté until the onion is translucent.
  3. Stir in crushed tomatoes, tomato paste, water, dried oregano, dried basil, salt, and pepper. Simmer for 10-15 minutes to allow the flavors to meld.
  4. In a bowl, mix together ricotta cheese, shredded mozzarella, and grated Parmesan.
  5. In your crockpot, layer the ingredients as follows:
    • Spread a thin layer of the meat sauce at the bottom.
    • Add a layer of zucchini noodles.
    • Add a layer of the ricotta cheese mixture.
    • Repeat the layers until all ingredients are used, finishing with a layer of meat sauce on top.
  6. Cover the crockpot and cook on low for 4-6 hours or until the zucchini noodles are tender.
  7. About 30 minutes before serving, sprinkle additional mozzarella cheese on top and let it melt.
  8. Once done, let the lasagna rest for a few minutes before slicing and serving.