Hearty Slow-Cooker Lasagna

• 1 pound ground beef
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped zucchini
• 1/2 cup chopped carrot
• 1 jar (24 ounces) marinara sauce
• 2 teaspoons Italian seasoning
• 1/2 teaspoon crushed red pepper flakes, optional
• 2 cartons (15 ounces each) part-skim ricotta cheese
• 1 cup grated Parmesan cheese
• 4 large eggs
• 1/2 cup loosely packed basil leaves, chopped
• 12 no-cook lasagna noodles
• 3 cups shredded part-skim mozzarella cheese
• Quartered grape tomatoes and additional chopped fresh basil, optional

1. 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.
2. In a 6-qt. stockpot, cook beef over medium heat until beef is no longer pink, 6-8 minutes. drain. Set beef aside.
3. 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.
4. 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, 4 hours. Let stand 30 minutes. If desired, sprinkle with grape tomatoes and additional basil.

ground beef, olive oil, onion, zucchini, carrot, marinara sauce, italian seasoning, red pepper, cartons, parmesan cheese, eggs, basil, noodles, mozzarella cheese, tomatoes

Taken from www.tasteofhome.com/recipes/hearty-slow-cooker-lasagna/ (may not work)