1. Start crock pot on HIGH -- put in olive oil and garlic -- cover and cook 20 minutes until oil has been bubbling to cook the garlic.
2. Add crushed tomatoes, onions, carrots and mixed Italian spices. Cook on HIGH for one hour, then turn to LOW.
3. Stir the sauce to blend. Add diced zucchini, garbanzo beans and dried sausage (leave on top of sauce) and cover, cooking on LOW for two more hours.
4. Turn OFF crock pot and leave in pot overnight for next morning lasagna assembly.
Makes two hearty, delicious layers!
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