Ingredients
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1 lb lean ground beef
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1 small onion, finely chopped
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2 medium zucchini, sliced thinly into 1/4-inch pieces (or about 1-2 cups chopped spinach)
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2 garlic cloves, crushed and minced
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2 tablespoons extra virgin olive oil
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1/2 teaspoon oregano leaves
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1/2 teaspoon basil leaves
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1/8 teaspoon anise seed, crushed
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1 (4 ounce) can sliced mushrooms
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1/4 cup snipped fresh parsley
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1 (26 -28 ounce) jar spaghetti sauce, any flavor
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1/4 cup dry red wine
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11 -12 lasagna noodles, uncooked
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1 lb part-skim ricotta cheese
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1/2 cup parmesan cheese, grated
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2 cups part-skim mozzarella cheese, shredded
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1 egg, beaten
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1/4 teaspoon ground black pepper
Instructions
- 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.