Slow Cooker

Slow Cooker Beef Zucchini Lasagna Recipe is for Dinner.

Slow Cooker Beef Zucchini Lasagna Recipe takes 30 minutes to prepare.

Slow Cooker Beef Zucchini Lasagna Recipe takes 360 minutes to cook.

Slow Cooker Beef Zucchini Lasagna Recipe makes 10 servings.

The ingredients for Slow Cooker Beef Zucchini Lasagna Recipe are:

2 medium zucchini, thinly sliced length-wise
1 medium eggplant, thinly sliced length-wise
1 yellow bell pepper, diced
1 lb ground beef, lean
1 sweet onion, diced
2 garlic cloves, minced
2 tbsp tomato paste
2 cups organic diced tomatoes (fresh or can w/no juice)
4 cups tomato sauce
2 tsp dried oregano
1/4 cup fresh basil, minced
1 tbsp fresh parsley, minced
2 tbsp olive oil
Sea Salt and freshly ground black pepper

Here is how you make Slow Cooker Beef Zucchini Lasagna Recipe:

Preparation:Heat olive oil in a skillet over medium-high heatCook the garlic and onion 1-2 minutesAdd the beef and cook until browned, about 4-5 minutesAdd in the diced tomatoes, bell pepper, oregano, basil, parsley and tomato pasteCook everything while stirring 3-4 minutesPour in the tomato sauce, stir everything, and season to taste with salt and pepper to complete the lasagna sauceAlternate layers of zucchini and eggplant topped with lasagna sauce in a slow cookerFinish with one last layer of lasagna sauce, top with fresh basil, cover, and cook on low 4-6 hours. Serving Size: 10Number of Servings: 10Recipe submitted by SparkPeople user FITMOMMYSUE10.

The nutritional information for Slow Cooker Beef Zucchini Lasagna Recipe is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 219.3

• Total Fat: 12.5 g
• Cholesterol: 34.0 mg
• Sodium: 677.2 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 4.2 g
• Protein: 11.0 g

Slow Cooker Beef Zucchini Lasagna Recipe is Italian cuisine.

The dietary needs meet for Slow Cooker Beef Zucchini Lasagna Recipe is Gluten Free