Slow cooker meals are a great solution to a busy week, they can be prepared the night before and cooked while you are in the office during the day. Try out this meal of crock pot lasagna and cheesy garlic bread for a delicious fall comfort food dinner that will give you plenty of leftovers. 

Ingredients

  • 1 Pound ground beef
  • 1 Cup sliced mushrooms
  • 1/2 Cup chopped onion
  • ½ Cup sliced zuchinni
  • 1 Tablespoon olive oil
  • 1 28 oz Can/Jar diced tomatoes, drained
  • 1 Tablespoon tomato paste
  • 1 Teaspoon garlic powder
  • 1 Teaspoon dried oregano
  • 1 Teaspoon dried basil
  • 2 Cup spinach leaves
  • 1 Cup ricotta cheese
  • 1 egg, beaten
  • 3/4 cup shredded mozzarella
  • 9 no cook lasagna noodles

Preparation

Step 1

Spray crock pot with cooking spray

Step 2

Toss together all vegetables (except for spinach) with 1 tbsp olive oil, set aside

Step 3

In a bowl, combine diced tomatoes, tomato paste, oregano, and garlic powder

Step 4

In a separate bowl, mix together egg and ricotta cheese

Step 5

Layer in the crock pot as follows: Ground raw turkey, broken up tomato mixture, chopped vegetables, spinach, ricotta mixture, 3 noodles. Repeat until all is finished. Top with remaining 3 noodles. Lastly, top with mozzarella cheese

Step 6

Cook on low for 6 hours or on high for 4 hours