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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | soy crumbles | 28 | ounces | Crushed tomatoes (28 oz can) | 1 | small | Onion, chopped | 1 | clove | garlic minced | 1 | cup | ricotta cheese | 1 1/2 | cups, shredded | low-fat mozzarella | 6 | noodles | (2 pkg) lasagna noodles, whole wheat | 1/2 | cup | grated parmesan | 1 | teaspoon | oregano | 1/2 | teaspoon | basil | 1/4 | teaspoon | red peppers (hot), crushed | 2 1/2 | cups, sliced | zucchini | 2 | cups pieces or slices | Mushrooms | 1 | can, 15 oz (303 x 406) | tomato sauce |
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Steps
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Sequence
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Step
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| | 1 | Heat a large nonstick skillet over medium-high heat. Add beef, onion, and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5-7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and red pepper flakes; simmer 5 minutes to allow flavors to blend.
Meanwhile in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
Spoon 1/3 of beef mixture into a 5 quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture, top with half of ricotta mixture. Top with sliced zucchini and mushrooms. Repeat with another layer and finish with remaining 1/3 of beef mixture.
Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover, turn off heat and season to taste is desired.
In a small bowl, combine remaining ½ cup of mozzarella cheese and parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. |
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