Mile-High Crock Pot Lasagna With Zucchini or Spinach

"This is such a wonderful lasagna recipe! Very hearty and delicious with nice deep layers, plenty of meat and cheese, and just the right amount of seasoned sauce--- plus it's a great way to sneak some veggies into your family's meal!! Very easy to prepare, and any leftovers are great reheated the next day. Equally good with chopped spinach or zucchini."
 
Mile-High Crock Pot Lasagna With Zucchini or Spinach created by BecR2400
Ready In:
5hrs 20mins
Serves:
Units:

ingredients

directions

  • Brown the beef, onions, zucchini, and garlic in 2 tablespoons olive oil in a large skillet, stirring to break up meat.
  • Stir in the oregano, basil, pepper, crushed anise seeds, sliced mushrooms, parsley, spaghetti sauce, and wine.
  • In a separate bowl, stir together the beaten egg and the ricotta cheese, beating well until mixture is smooth. Stir in the grated Parmesan cheese, combine well.
  • Grease the bottom and sides of the crock pot (I use cooking spray or butter).
  • Layer about 1/4 of the meat sauce mixture in the bottom of the crock pot. Put a layer of noodles on top of that (break noodles to fit, overlapping is fine). Put about 1/3 of the cheese mixture and sprinkle with 1/4 of the mozzarella. Repeat with sauce, noodles and cheese for another two layers. Top with meat sauce and a little Parmesan and shredded mozzarella on top.
  • Cover and cook on low for 4-6 hours (4 hours on HIGH plus 30 minutes on LOW, in my 1990s 'older' model 4-Quart crock pot), or until noodles are tender.
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RECIPE MADE WITH LOVE BY

@BecR2400
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  1. 932ninja
    Holy Smokes, this was amazing!!!!!!!!!!!!!!!!!!!!! I didn't add the wine,but I did add chopped up swiss chard and kale. Thanks soooooo much for sharing! Oh, also this was done in 3 hours on low for me.
     
  2. JimInSF
    This recipe is awesome! I took a batch of this to a potluck and it was gone in 20 minutes! 4 people asked me for the recipe. I used all the suggested ingredients. I doubled the amount of canned mushrooms and I added 1 lb of Italian sausage. Also, I doubled the amount of wine because I like the flavor it adds. I'm getting ready to make a batch for at home because it was so good. Thanks for this recipe.
     
  3. deanie37
    I am not using the other lasagna recipes I have anymore! I love this b/c I don't have to use the oven and heat the whole house (or if it's a cold day, I'm sure I could do this in the oven also...). I used 2 C spinach the first time and the second time I used 3 C and it wasn't too much spinach. I also used ground turkey. Excellent!
     
  4. EAFox
    FABULOUS! My husband is not a fan of lasagne but he loved it and even asked me to be sure to save the recipe for repeats!! I did not use the fennel seed as I used mild Italian Sausage instead of ground beef, which has fennel already. The only other changes made were that I sauteed the sausage first, to drain well and did not add the zucchini to the sauce, but layered the slices following the sauce layers. I wanted to make sure each bite had zucchini. And as I grated my own mozzarella rather than buying a pre-grated package, probably used a bit more cheese. Again, a FABULOUS recipe.
     
  5. EAFox
    FABULOUS! My husband is not a fan of lasagne but he loved it and even asked me to be sure to save the recipe for repeats!! I did not use the fennel seed as I used mild Italian Sausage instead of ground beef, which has fennel already. The only other changes made were that I sauteed the sausage first, to drain well and did not add the zucchini to the sauce, but layered the slices following the sauce layers. I wanted to make sure each bite had zucchini. And as I grated my own mozzarella rather than buying a pre-grated package, probably used a bit more cheese. Again, a FABULOUS recipe.
     
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