No Pasta Zucchini Lasagna

INGREDIENTS

FOR SAUSAGE SEASONING

  • 2 tablespoons Italian seasoning
  • 1 tablespoon garlic powder
  • 1-2 tablespoons crushed fennel seed

FOR SAUCE

  • 28 oz can of crushed tomatoes
  • 1 cup chopped mushrooms
  • Olive oil
  • Italian Sausage seasoning (see recipe above)
  • 2 tablespoons basil pesto

FOR CHEESE

  • 2 cups ricotta cheese
  • 1/2 cup parmesean cheese
  • 1 egg

FOR "NOODLES"

INSTRUCTIONS

FOR SAUCE

  1. Heat oil in a pan.
  2. Add the Italian sausage seasoning to hot oil, stir, and cook 3-5 minutes.
  3. Add mushrooms and cook for 5-7 minutes.
  4. Turn off heat and stir in crushed tomatoes and pesto.

FOR CHEESE

  1. Mix together ricotta cheese, Parmesan cheese, and egg in a large bowl.

FOR LASAGNA

  1. Take a baking dish which fits into crock-pot (optional: line with parchment paper)
  2. Add a layer of sauce (about a cup) to bottom of baking dish.
  3. Follow sauce layer with a layer of 1/3 of squash noodles.
  4. Add 1/2 of the cheese mix and add another 1/3 of squash noodles followed by the rest of the cheese mix on top of squash noodles.
  5. Put last 1/3 of squash noodle on top.
  6. Top with sauce and mozzarella cheese.
  7. Put 1 inch of water in crock-pot, placing lasagna baking dish carefully in.
  8. Cover and cook on low for 6 hours. (Can place on stay warm after cooking for 6 hours).