Tuesday, August 9, 2011

Crock Pot Meat Zucchini Lasagna


1 box of Gluten Free Lasagna Noodles
1 big jar of pasta sauce
1 LB of ground beef
1 tub of ricotta cheese
2 cups of Mozzarella or Italian cheeses, shredded
2 cups of chopped zucchini
1/4 cup of water

In a large skillet, cook your ground beef and pasta sauce together. Add a ladle full of meat sauce mixture to the bottom of your crock pot. Add one layer of Lasagna noodles (break if needed to fit) then add a layer of ricotta cheese, then a layer of chopped zucchini, then a layer of meat sauce, then a layer of shredded cheese. Start layering again with noodles and repeat layer steps until you are at your last of the noodles. Layer those on top, sprinkle more shredded cheese on top and then fill your pasta sauce jar with 1/4 cup of water. Close jar and shake it like a Polaroid picture! Now dump contents of jar on top of the Lasagna in the crock pot. Put on low for 8 hours. Enjoy!

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