This is a great recipe for one of those nights when everyone in your family is going here and there. Something hearty that they can serve up themselves.
You can also leave out the beef and make it all veggie.
Add some of your other favorite veggies too!
Vegetable Beef Crock Pot Lasagna
12 uncooked lasagna noodles
2 jars spaghetti sauce
1 lb. ground beef
1 small to medium size onion, chopped
1/2 red bell pepper, chopped
1 garlic clove, minced
1 15oz. container of Ricotta cheese
1 1/2 cup mozzarella cheese, grated
1 cup Parmesan cheese, grated
3/4 cup frozen spinach, thawed and drained
1 zucchini, chopped
1 cup chopped mushrooms
1/2 Tbsp parsley
In a fry pan, cook up your ground beef, When half way cooked, add the onion, pepper and garlic. Cook all together until meat is cooked through. Drain off grease and set aside to cool off a bit.
In a bowl, mix the egg, Ricotta, mozzarella and 1/2 cup of the Parmesan cheeses, set aside.
In another large bowl, put your spinach (make sure to get as much moisture out of the spinach before using- press on paper towels), zucchini and mushrooms. Add 1 1/2 jars of the sauce to the veggies and add in the beef mixture. Stir to combine.
Now we're ready to layer.
Put 1/4 of your sauce/meat mixture in the bottom of the crock pot.
Add 3 noodles, breaking 2 in half to fit.
On top of the noodles, put 1/3 of your cheese mixture and another 1/4 of the sauce/meat mixture.
Repeat this 2 more times until you have the last 3 noodles on the top.
Pour your remaining 1/2 jar of spaghetti sauce over this top noodle layer.
Sprinkle with your remaining 1/2 cup of Parmesan cheese.
Bake this on high for 3 hours.
Noodles should be tender at this point.
Turn off your crock pot, let it sit with the lid on to keep warm.
Ready to dish up when needed.