Ingredients:
1 lb ground meat of preference
1 lb of fresh mushrooms
2 jars of your favorite brand spaghetti sauce
1 can diced tomatoes
2-3 zucchinis - sliced thin lengthwise
3 cups ricotta cheese
3 cups shredded mozzarella cheese (stay away from fake cheese, it'll make your lasagna oily)
2 eggs
1 cup grated Parmesan
Salt & pepper to taste
Red pepper flakes, if you want to try it spicy
Directions:
Mix ricotta, mozzarella and eggs in a bowl. Set aside.
To speed up the cooking process and soften the zucchini, I boiled the sliced pieces for about 10 minutes. Set aside.
Heat up some oil and soften onions. Add some Italian seasoning.
Cook & season ground meat in saucepan. Add mushrooms before the meat browns. Cook together and drain any excess fat. Stir in sauce and tomatoes.
Spread meat sauce at bottom of crockpot.
Top with zucchini layer, then spread cheese mixture on top.
Repeat layers and top with Parmesan.
Leave in crockpot on high for a couple of hours. Lasagna is best made the day before so everything has a chance to set.
