Ingredients
1 pound ground beef1 tablespoon olive oil1/2 cup chopped onion1/2 cup chopped zucchini1/2 cup chopped carrot1 jar (24 ounces) marinara sauce2 teaspoons Italian seasoning1/2 teaspoon red pepper flakes, optional2 cartons (15 ounces each) part-skim ricotta cheese1 cup grated Parmesan cheese4 large eggs1/2 cup loosely packed basil leaves, chopped12 no-cook lasagna noodles3 cups shredded part-skim mozzarella cheeseOptional: Quartered grape tomatoes and additional chopped fresh basil
Preparation
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.
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.
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.
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.
