In a large pan, brown the ground beef on medium heat. When done, drain the fat and put beef back into the pan.
Add in the chopped onion, carrot, celery, and minced garlic. Cook about 3 minutes or until garlic is fragrant and onions are translucent.
Pour in a jar of strained tomatoes and mix to combine. Add the spices, bouillon cube, and bay leaves. Mix again to combine. Reduce sauce for 20 minutes on low heat.
While the sauce is cooking, prepare the zucchini by washing and cutting into either long, vertical slices, or round slices. Slice the mozzarella cheese.
Layer The Lasagna
At the bottom of your slow cooker, pour a light layer of sauce, about 1/4 inch thick. Lay out slices of zucchini, slightly overlapping each piece. Add a layer of about 7 slices of mozzarella cheese, spread apart, and then add a few dollops of the ricotta. Sprinkle some of the parmesan as well. Repeat the layers until you get to the top.
Cook in the slow cooker on low heat for 8 hours, or on high for 4-6 hours.
Depending on the amount of sauce you used while layering, a serving of lasagna may not stay intact on a plate. You can serve immediately or refrigerate it over night and warm a slice up the following day, which should then hold more shape. Enjoy!
One serving = 7 net carbsStore in the fridge for 3-4 days or in the freezer for 4-6 months.