Hello. It’s Heather popping in from Real: The Kitchen and Beyond. The dreariness of fall has hit in full force. I hear the rain falling outside as the damp seeps in. Fall is my favorite time to pull out slow-cooker meals. With school in session and fall activities starting up, there just never seems to be enough time and the first thing to go tends to be dinner time.
Besides the questionable healthiness of swinging through the fast food drive-thru, we also have the cost factor. With a family of 5, 3 of whom are growing children, fast food definitely isn’t very frugal. Having a meal plan and making it functional for busy days and evenings, ensures I hit that drive thru less. Freezer meals and slow cooked meals save the day and budget.
I have a new healthy favorite slow-cooker meal that is easy and packed with hidden veggies. After dinner I asked my thankfully not too picky eaters if they knew there was zucchini in it. (Tip one, puree it well and nobody will know.) This recipe will make two batches, filling two goals for me. One, a great healthy slow-cooker meal, and two, a freezer meal. The best part is this meal is egg-free for those who may be allergic to most lasagna dishes.
Chicken Sausage Zucchini Lasagna Casserole
- 2 pounds chicken sausage, cooked (I make them ahead of time in the oven then fridge for meals)
- 1 box lasagna noodles
- 2 – 24 ounce cans crushed or diced tomatoes
- 4 cups diced zucchini
- 1 medium onion
- 1 medium sweet pepper
- 32 ounces ricotta
- 24 ounces mozzarella, shredded
- 1 tablespoon minced garlic/3 cloved, diced
- 1 tablespoon oregano
- 1 teaspoon basil
- Boil water and cook lasagna noodles to al dente, drain.
- Finely chop sausage in food processor or blender with a bit of tomatoes, be careful not to puree.
- Blend rest of tomatoes, zucchini, onions, peppers, and garlic in blender or food processor then mix with sausage.
- Mix together ricotta and seasonings.
- Put 2 cups of meat and veggie sauce mixture in bottom of pan.
- Fill surface with one layer of noodles, slightly overlapping them.
- Cover noodles with about 1/2 cup ricotta mixture.
- Add another 2 cup layer of sauce.
- Add another layer of noodles.
- Add another 1/2 cup of ricotta.
- Add one more layer of noodles.
- Dot with ricotta mixture and 1/2 cup sauce.
- Cover with 8 ounces of mozzarella.
- Slow-cook on low for 4-6 hours. Should be ready at 4 hours.
For freezer meal:
- Preheat oven to 325.
- Using a 9 x 13 aluminum pan,
- Start with a layer of noodles.
- Add a layer of meat sauce, then ricotta.
- Continue layering until all ingredients are gone.
- Cover with 16 ounces mozzarella.
- Bake for approximately one hour, or until cheese is golden brown.
- Let cool.
- Wrap with several layers of plastic wrap.
- Wrap with foil.
- Tape reheating directions to package.
- Pull out to thaw in refrigerator about 1 day in advance.
- Pull plastic off, replace aluminum foil, and bake at 350 for 45 minutes – 1 hour.
- If still frozen, add 20-30 minutes, depending how frozen it is.
- Chicken Tacos – shredded taco meat, tortillas, lettuce, tomato, cheese, and salsa
- Change up your traditional Chicken Noodle with this Chicken Couscous Soup.
- Slow-Cooker Vegetarian Cheesy Cauliflower Soup
- Slow – Cooker French Onion Soup + Slow Cooked Brats
Heather writes at Real: The Kitchen and Beyond where the food is (mostly) real and the making’s easy. She believes any one can cook. Just follow the steps, starting at #1. Read, follow, taste, venture out. Don’t be afraid to fail, then try again. Her other hats are homeschooling, editing fiction, ghostwriting, and culinary marketing. Oh, and she believes life is always better with dessert.