Ingredients:

  • 1 lb ground beef
  • 1 cup crushed tomatoes
  • 1/2 cup beef bone broth
  • 3 cloves garlic, minced
  • 1/2 cup onion, finely diced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup ricotta cheese
  • 1 cup cottage cheese
  • 1 large egg, beaten
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 3 medium zucchinis, sliced into 1/4-inch planks
  • 2 cups shredded mozzarella cheese
  • 1 tsp salt

Instructions:

  1. Slice the zucchinis into uniform planks. Sprinkle both sides with salt and let them sit on a baking sheet for 15 minutes. Pat them thoroughly dry with paper towels to remove excess moisture.
  2. Brown the ground beef and onions in a skillet over medium-high heat until the meat is well-browned. Stir in the minced garlic, oregano, basil, salt, and pepper.
  3. Pour in the crushed tomatoes and beef bone broth, simmering for 5 minutes until the sauce thickens slightly.
  4. In a medium bowl, combine the ricotta, cottage cheese, beaten egg, Parmesan, and parsley. Stir until the mixture is velvety and well-integrated.
  5. Assemble the lasagna in the slow cooker by layering meat sauce, the cheese mixture, and zucchini slices. Repeat layers until ingredients are used, finishing with a layer of mozzarella cheese on top.
  6. Cover and cook on low for 6 hours.