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
1 container (15 oz) whole milk or part-skim ricotta
1 large egg, lightly beaten
¼ cup freshly grated Parmesan cheese
1 cup frozen spinach, thawed, drained, and squeezed of all liquid (no need to cook)
Salt and pepper
4 cups of your favorite tomato sauce
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 fresh flat-leaf parsley, chopped, plus more for garnish (Have fresh basil growing? Use some of that too!)
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 the tomato sauce on the bottom of the slow cooker and spread it around to cover.
Place a single layer of noodles (about 3) 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 layer 5 or 6 zucchini slices to cover. Sprinkle with 1/3 of the mozzarella cheese.
Repeat the layers until all your ingredients are all used up, ending with sauce and mozzarella, and an extra sprinkling of Parmesan cheese.
Cover and cook on high for 3-1/2 to 4 hours. Turn the slow cooker to warm and let stand for about 45 minutes to 1 hour. This will allow the liquid to be absorbed. Top with more fresh parsley and/or basil before serving. Serves 4-6 people.
Note: You can make this dish low-carb by omitting the lasagna noodles.