Easy Weeknight Meal: Slow-Cooker Lasagna

This is one of my absolute favorite weeknight meals because it is SO SIMPLE and delicious. Serves about 6.

Ingredients Needed:

  • 1 lb. ground beef
  • 1 teaspoon salt
  • 40 ounces of marinara sauce (1.5 jars of Rao’s)
  • 1 medium zucchini, chopped
  • 1 medium yellow squash, chopped
  • 1 package of gluten free lasagna noodles
  • fresh basil leaves, for garnish

Instructions:

  1. Turn your slow cooker on low to cook for 8 hours, or high to cook for 4 hours.
  2. In a large skillet, combine the beef with the salt and sauté over medium heat until browned and set aside.
  3. Layer your lasagna ingredients in the slow cooker: one third of the tomato sauce, half of the cooked beef, half each of the vegetables and then half of the noodles covering the top (if they’re too big just break it up!). I find that less is more with the noodles here. Repeat with the remaining tomato sauce, beef, vegetables, and noodles to make one more layer. Spread any leftover tomato sauce on top.
  4. Cover the cooker and cook, stirring occasionally, on low for 8 hours or on high for 4 hours.
  5. Serve hot, garnished with fresh basil leaves. Leftovers keep well for three days. NOTE: if you’re really missing cheese, a scoop of ricotta goes a LONG way here

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