Crockpot butternut squash lasagna

Courtesy of Paleo Slow Cooking:

2 Tablespoons olive oil
1 cup chopped carrots
1 cup chopped onion
1 cup chopped zucchini
2 cups sliced mushrooms
1 diced green bell pepper
1 pound beef
1 pound Italian sausage
28 ounces crushed tomatoes
28 ounces whole peeled tomatoes
2 large cloves of garlic, crushed
2 tablespoons dried oregano
1 tablespoon dried basil
1 butternut squash

Saute the carrots, onions, zucchini, mushrooms, and bell pepper in olive oil until veggies are tender
Brown the beef and sausage
Combine meat and veggies
Add all remaining ingredients except for squash and simmer for 30 minutes
Peel, halve and scoop out seeds from butternut squash. Cut the squash lengthwise into ¼ to ½ inch strips, so they look like thick lasagna noodles. You can also do semicircles- it doesn’t have to be perfect since it’s a crockpot casserole.
In the slow cooker, add a layer of meat/veggie mixture, then a layer of squash, then a layer of meat/veggies, and another layer of squash. Repeat, trying for at least 4 layers of each- fewer layers run the risk of burning.

Cover and cook on low for 6 hours or more.