Easy Slow Cooker Zucchini Lasagna

Make use of all that nutritious garden zucchini with this delicious lasagna recipe that uses your slow cooker—no need to turn on the oven on hot summer nights! Serve with crusty bread and our caprese salad for the perfect summer meal.

Slow Cooker Zucchini Lasagna

Ingredients:

Slow Cooker Zucchini Lasagna

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Course Dinner

Cuisine American

Servings 4 -6

Ingredients

  

• 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

Instructions

 

• 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

Note: You can make this dish low-carb by omitting the lasagna noodles and just use the zucchini as the noodles.

Farmers' Almanac Staff

This article was published by the staff at Farmers' Almanac. Do you have a question or an idea for an article? Contact us!

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