Hearty Slow-Cooker Lasagna

Name: Hearty Slow-Cooker Lasagna
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 8 servings.
Cuisine: Europe, Italian
Ingredients: 1 pound ground beef; 1 tablespoon olive oil; 1/2 cup chopped onion; 1/2 cup chopped zucchini; 1/2 cup chopped carrot; 1 jar (24 ounces) marinara sauce; 2 teaspoons Italian seasoning; 1/2 teaspoon red pepper flakes, optional; 2 cartons (15 ounces each) part-skim ricotta cheese; 1 cup grated Parmesan cheese; 4 large eggs; 1/2 cup loosely packed basil leaves, chopped; 12 no-cook lasagna noodles; 3 cups shredded part-skim mozzarella cheese; Optional: Quartered grape tomatoes and additional chopped fresh basil

TOTAL TIME: Prep: 25 min. Cook: 4 hours + standing YIELD: 8 servings.

Lasagna is a popular holiday meal, but it's hard to find time to put it together. This slow cooker version will allow you to enjoy time with your family and still put an elegant dinner on the table. —Kathryn Conrad, Milwaukee, Wisconsin

Ingredients

1 pound ground beef
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped zucchini
1/2 cup chopped carrot
1 jar (24 ounces) marinara sauce
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes, optional
2 cartons (15 ounces each) part-skim ricotta cheese
1 cup grated Parmesan cheese
4 large eggs
1/2 cup loosely packed basil leaves, chopped
12 no-cook lasagna noodles
3 cups shredded part-skim mozzarella cheese
Optional: Quartered grape tomatoes and additional chopped fresh basil

Directions

1. Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 5-qt. slow cooker. Coat strips with cooking spray.
2. In a 6-qt. stockpot, cook beef over medium heat until beef is no longer pink, 6-8 minutes; crumble meat; drain. Set beef aside.
3. In same pot, heat oil over medium-high heat. Add onion, zucchini and carrot; cook and stir until just tender, 2-3 minutes. Stir in beef mixture, marinara sauce, Italian seasoning and if desired, crushed red pepper. In a large bowl, combine ricotta, Parmesan, eggs and basil.
4. Spread 1/2 cup meat sauce into the bottom of the slow cooker. Layer with 4 noodles, breaking as needed to fit. Top with 1-1/2 cups meat mixture, 1-2/3 cups cheese mixture and 1 cup mozzarella cheese. Repeat layers twice. Cook, covered, on low until noodles are tender, about 4 hours. Let stand 30 minutes. If desired, top with grape tomatoes and additional basil.

Nutrition Facts

1 slice: 631 calories, 32g fat (15g saturated fat), 199mg cholesterol, 1074mg sodium, 40g carbohydrate (8g sugars, 3g fiber), 43g protein.