You'll Never Want Lasagna Noodles Again...

If you are looking for an AMAZING new way to make lasagna that not only tastes great but is good for you  and EASY to make, I suggest you check this out:

Ridiculously Good Crock-Pot Lasagna 
(This is for a 6qt crock pot and will feed about 6-8 depending on portion sizes)

What You Will Need:
1.5-2lbs hamburger (pretty lean) anywhere in the 90/10 range and up!
1 jar pizza sauce (store brand usually has less sugar!)
1 Tbsp garlic powder (or to taste)
1 Tbsp dried  Parsley
1 Tbsp dried Basil
2 medium Zucchini, shredded (about 8-10″ long)
10oz bag of fresh spinach, stems optional (or more if desired!)
1/2 cup chopped yellow or white onion
2 cups ricotta cheese (or you can use small curd cottage but the ricotta really brings out the Italian flavors nicely!)
3 cups shredded Mozzarella cheese
1 cup of Italian blend (provolone, Romano, Parmesan etc) cheese or just Parmesan
2 medium eggs
Oil to grease crock-pot


Instructions:

-Cook hamburger meat in pan along with the garlic, parsley, basil and onion
-You shouldn't need to drain your meat if it's lean! (you want just a little of the grease), set to the side.
-Oil the inside of your slow cooker.
-Spoon a very THIN layer of pizza sauce on the bottom of the slow cooker.
-Spread almost half of your hamburger mixture over the pizza sauce in the bottom of the crock-pot-DO NOT STIR!
-Mix the remaining pizza sauce witht the rest of the hamburger mixture, set aside.
-Mix the ricotta cheese with the 2 eggs, stir until well blended

Finish your layers:
-Layer 1/2 of the zuccini over the hamburger mixture in the crock-pot
-Layer 1/2 of your spinach leaves on top of zuccini layer (I like to press it down gently during this layer to sort of pack it all in)
**Remember that the spinach will cook down greatly so you can really bulk this up with as much spinach as you like!**
-Spread half  of the ricotta (or cottage) cheese mix over spinach
-Sprinkle with 1.5 cups of mozzerella
-Add the other half of your hamburger mixture and repeat; zuccini, spinach, ricotta, mozzella
-After the Mozzerella on top, spread the Italian blend or parmesean evenly as your last layer!

Cook on low for about 4-5 hours, until it starts browning around the edges, let it sit for a few minutes and then ENJOY that hot mess!

Tips:
*Try to fill each layer to the edge so that it will be pretty solid
*Pack down the spinach layers pretty good in orger to get a smoother spread of the ricotta cheese mix!

Nutrition Stats:  around only 150 cal, 4g net carbs, 13g protien and 8g fat PER PERSON! (This is an estimate based on a 8 oz serving and calculated by what was put in, actual grams and calories may vary SLIGHTLY.) I'm not a math matician but I can do basic addition and division haha

Enjoy my friends and please let me know if you have any questions or how it turned out!