Slow-Cooker Lasagna

Ingredients

1 pound ground bison or beef

1 teaspoon pink Himalayan salt

1½ jars (about 40 ounces) tomato sauce

1 medium zucchini, chopped

1 medium yellow squash, chopped

1 package brown rice lasagna noodles

Fresh basil leaves, for garnish

Directions

1 Turn your slow cooker on low to cook for & hours or on high to cook for 4 hours.

2 In a large skillet, combine the the bison with the salt and sauté over medium-high heat until browned, about 4 minutes. Set aside.

3 Layer your lasagna ingredients in the slow cooker: one third of the tomato sauce, half of the cooked bison, half each of the zucchini and yellow squash, and then half of the noodles covering the top (break them if they're too big).

Repeat with the remaining tomato sauce, bison, zucchini, yellow squash, and noodles to make one more layer. Spread any leftover tomato sauce over top.

4 Cover the cooker and cook, stirring occasionally, on low for 8 hours or on high for 4 hours.

5 Serve hot, garnished with fresh basil leaves.

Any leftovers will keep well in the fridge for up to 3 days.