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Zucchini lasagna on a plate with basil.

Slow Cooker Zucchini Lasagna

Course Dinner
Cuisine American
Servings 4 -6


  • 15 (oz) whole milk or part-skim ricotta
  • 1 large egg, lightly beaten
  • ½ cup grated Parmesan cheese, plus more for top
  • 1 cup frozen spinach, thawed, drained, and squeezed of all liquid
  • 4 cups of your favorite jarred Italian pasta sauce or homemade
  • 4 medium garden zucchini, sliced ⅛” thick lengthwise on a mandolin
  • 6-8 lasagna noodles, uncooked
  • 16 oz part-skim mozzarella cheese, shredded
  • 2 tablespoons garden-fresh flat-leaf parsley, chopped, plus more for garnish.
  • salt and pepper


  • In a medium bowl mix ricotta, egg, Parmesan cheese, spinach, parsley, and salt & pepper. Stir well and set it aside.
  • Lightly coat the inside of the slow cooker with cooking spray. Ladle about 1 cup of tomato sauce on the bottom of the slow cooker and spread it around to coat.
  • Place a single layer of noodles on top of the sauce, breaking some if needed to fit in the slow cooker. Layer about a cup of the ricotta mixture on top of the noodles, then top with ⅓ of the cheese, sauce, then zucchini slices.
  • Repeat the layers until all your ingredients are all used up, ending with sauce and an extra sprinkling of Parmesan cheese.
  • Cover and cook on HIGH for 2-½ to 3 hours. Turn the slow cooker to WARM and let stand for 30 minutes. This will allow the liquid to be absorbed. Cut with a knife and spoon onto plates. Sprinkle with fresh parsley or basil. Serves 4-6 people.
  • Note: You can make this dish low-carb by omitting the lasagna noodles.
Keyword slow cooker zucchini casserole, slow cooker zucchini recipes
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