Crock Pot Zucchini Lasagna

Ingredients

4 small zucchinis, ends cut off (you can sub two large zucchinis)

1 pound ground meat, browned (I like ground turkey seasoned like Italian sausage)

1/2 cup of your favorite pasta sauce

8 oz mozzarella cheese, freshly shredded (about 2 cups), divided

1, 15oz container of part-skim ricotta cheese

1/2 cup Parmesan cheese, freshly grated

2 eggs

1 tablespoon dried parsley flakes

1 teaspoon salt

1/2 teaspoon cracked black pepper

Directions

1. Thinly slice (unpeeled) zucchini length-wise into thin strips, like lasagna noodles. It’s easier to do this with a mandolin, but a large knife works just fine. (It’s OK if some are only a few inches long.)

2. Create cheese filling by combining 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley flakes, salt, and pepper.

3. Create a layer of zucchini at the bottom of your slow cooker. (It’s OK if pieces overlap.)

4. Top zucchini with a rounded 1/2 cup of cheese filling, 1 cup meat, and 1-3 tablespoons sauce.

5. Continue layering zucchini, cheese, meat, and sauce until you only have enough zucchini left for top layer. (A 6-quart slow cooker will have 4-5 layers and a 4-quart slow cooker will have 6-8 layers.)

6. Before you add the top layer of zucchini, add whatever sauce, meat, and cheese you have left.

7. Top with zucchini and remaining 1 cup of mozzarella cheese.

8. Cover, and cook on low for 6-8 hours.

9. Turn off slow cooker and let rest for at least 30 minutes, so juices become more set.

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