This lasagna is going to become your favorite lasagna recipe not only because I used zucchini instead of noodles, but also made in the slow cooker. This Slow Cooker Zucchini Lasagna is also low-carb and gluten-free.
When I found out people actually make lasagna in a slow cooker, I have to confess, I was a little skeptical. I wondered if it would taste the same as oven-baked lasagna or I need to do something different from the traditional lasagna recipe in order to get the same flavor.
I was surprised to know that it is even easier to make than the traditional recipe because you don’t need to boil the noodles before you add them in a slow cooker and the process is the same than if you would make it in the oven. Ladle tomato sauce on the bottom of the slow cooker, layer the noodles (in this case zucchini noodles), then layer the ricotta mixture and mozzarella cheese. Repeat the layers again and again until all the ingredients are used.
Slow Cooker Lasagna tastes just like the ones we make in the oven with the difference that you can prepare the lasagna in advance (perhaps after your kids go to the bed or before you leave for work) and you are going to be able to enjoy your day and still have a delicious plate of lasagna for dinner!
Probably the flexibility in the timing is the biggest advantage of making your lasagna in a slow cooker. Would you agree?
That’s why I love slow cooker recipes and why I had shared with you guys my 50 healthy slow cooker recipes a while ago. It is a recipe roundup post loaded with delicious and comforting food for you make this fall/winter season.
Depending on how many layers your lasagna has, you can feed an army with this nutritious meal. If you don’t have a big family, you are going to have loads of leftovers for a family of four. I made this lasagna on Sunday and we brought it to work for lunch for 3 days. And I have to tell you, it tastes even better the next day.
For this recipe, I sliced my zucchinis with my mandolin that I got for Christmas from my mother-in-law 2 years ago. I love it just because it makes PERFECT zucchini slices and also makes your work so much easier. I was looking at my mandolin online and I couldn’t find exactly the same one that I have, but I read good reviews about this one from OXO. Use the mandolin for this Spinach and Zucchini Lasagna Recipe and Vegetable Lasagna Roll-ups as well!
Also, just in case you wonder which slow cooker I used for this recipe, I found it on Amazon as well. I love this one because I’ve never had any problem with it. Some slow cookers cook the food faster than it should or runs very hot. I hope you guys enjoy this recipe and give it a try.
And if you’re craving this but want to make it easier? Try this Low-Carb Zucchini Lasagna Skillet or Zucchini Lasagna in the oven. Or if you’re in the mood for a more traditional lasagna, try this Skinny Lasagna Rolls.
As usual, I would like to say thank you for visiting my blog and make my recipes. It means a lot to me. Have a wonderful and bright day.
Slow Cooker Zucchini Lasagna
Ingredients
- 15 oz part-skim ricotta
- 1 large egg
- 1/4 cup freshly grated Parmesan cheese
- 1 cup spinach chopped
- Salt and pepper
- 4 cups homemade tomato sauce or sugar-free tomato sauce
- 4 medium zucchini sliced 1/8″ thick. (UPDATE: Since some readers are saying that this lasagna become a little soupy I made this lasagna again but this time I grilled the zucchini slices before I put on the slow cooker. It helped to draw out some moisture!
- 16 oz part-skim mozzarella cheese shredded
- 2 tbsp parsley chopped
Instructions
- In a medium bowl mix ricotta cheese, egg, Parmesan cheese, spinach. Stir well and set it aside.
- Lightly coat the inside of the slow cooker with cooking spray.
- Ladle about 1 cup of homemade tomato sauce on the bottom of the slow cooker and spread it well.
- Layer 5 or 6 zucchini slices to cover.
- Place some of the ricotta cheese mixture and top with the mozzarella cheese.
- Repeat the layers until all your ingredients are all used up.
- Top the lasagna with mozzarella and Parmesan cheese.
- Cover and cook on high for 3 to 4 hours.
- Turn off the slow cooker and let stand for about 1 hours. (UPDATE: Since some readers said the lasagna became a little soupy, I made it again and I let it stand for about 3 HOURS before serving. I found it was great because the liquid absorbed much more – Please, do not forget this step).
- Before serving top with fresh parsley
Tips
- Instead of parmesan, you can try using mozzarella or cheddar.
- The amount of zucchinis you need will depend on the size of them. While larger ones are great, they are a bit more watery compared to smaller zucchinis.
- To store: Keep in mind that zucchini is a watery vegetable so the longer you store it, the more the texture changes (this is why I don’t recommend freezing this). So, try eating this slow cooker zucchini lasagna immediately or only keeping it for 2-3 days in the fridge in an airtight container.
- To reheat: Reheat the lasagna in the microwave until warmed through.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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More Zucchini Lasagna Recipes!
Sarah @Whole and Heavenly Oven says
I have ALWAYS wanted to try zucchini lasagna! And the fact that you made this in the crockpot, no less is convincing me even more! Looks perfect, Olivia!
Archibald says
Can you put on low or warm and leave it all day? I work an 8 – 5, and while it looks delicious I don’t know if it’ll be fine if I leave it all day.
Olivia says
Yes, for sure. You can leave it in low and leave it all day. I did that one time and it worked well 😉
Ani says
Got all the ingredients to make this for dinner tonight! Looks amazing! I will tag the finished product on Instagram. Just curious if you know what the calories are for this. Thanks for sharing your recipe!
Olivia says
Unfortunately I don’t know, but I am trying to install a calorie count on my blog this year. Thanks!
Megan says
I use an app called My Fitness Pal to count calories and I input the recipe with regular cottage cheese instead of ricotta, and used Bertolli Tomato and Basil pasta sauce and the calories came out to 344 per person for 8 servings. not bad at all!
Olivia says
Glad to know about that. Thanks Megan 😉
Renee says
Do you think I could add lasagna noodes with the zucchini and still cook it for 3 hours?
Olivia says
Normally when I make lasagna noodles in a slow cooker I cook it for 4 hours.Depending on the type of slow cooker, cooking time may vary. When the pasta is tender with the tip of a knife, the lasagna is ready. I hope it helps 😉
Ashley says
How would this work if I wanted to add ground turkey or beef to it? And would it cook thoroughly if it was in the slow cooker for approx. 6 hours?
Olivia says
Ashley, you need to cook the ground turkey in the skillet before you put in the slow cooker. If you do this way it will cook thoroughly in the slow cooker.
Austin King says
If I was to add ground turkey/beef, how thoroughly should I cook it in the skillet? and could I still do 3 to 4 hours on high in the crock pot?
Olivia says
You should cook ground beef/turkey before sauté the onions. And yes you could do 3 to 4 hours on high in the crock pot.
Mick says
Hi, I made this tonight and I was disappointed. It was more like soup than lasagna. I followed your instructions word for word. The only think I change was whole mike ricotta and cheese instead of Part-Skim. Sorry skim makes me ill. Any thoughts why this would happen. The “soup” was tasty though.
I can email you a pic if you like.
Also…on your recipe 2 points:
1) On the ingredient list fix part-skin to part-skim for the shredded cheese.
2) In the instructions #1 you mentioned egg twice. Is this a typo?
Olivia says
Yes, it was a typo. You just need one egg. Mick,unfortunately I really don’t understand why your lasagna didn’t work well. As you can see by my pictures it looks pretty much like a lasagna. Something that I always do when I make lasagna in my slow cooker is to let it rest for at least one hour after the cooking time. It will dry the lasagna a little more. The other thing is: you can grill your zucchini slices before you add in the slow cooker. It will make the zucchini less watery.I hope it helps.
Mick says
Thanks Olivia. I did let it rest for 1 hour. I will have to try to make it again. Have you made it with whole milk ricotta and cheese?
Olivia says
I used this ricotta https://www.trestelle.ca/english/cheese/ricotta.
Diane says
I would definitely treat zucchini like I would eggplant. Salt the slices first, set aside and let them drain of their excess moisture first. That should do the trick!! I’ll definitely be trying this recipe!
Caitlin says
Ingredient list calls for 4 cups of tomato sauce, but only 1 is used in the instructions. What happens to the other 3..? Layered throughout? Just on top?
Olivia says
Layered throughout.
Carla says
I also got a soup when I tried making this. I did cut the zucchinis myself, as I do not have the tool. However, I do not think this would make much of a difference. I have a smaller crockpot than you do.
Yummy soup, but was disappointed that it did not come out as a lasagna.
Alyssa says
Yum! I made this for dinner and mine ended up a little soupy, but I still was able to scoop the pieces in squares into my containers for the week – I bet it will be even better as a left over. Next time I will try cooking the zucchini or letting it sit out with some salt to draw out some moisture! I let it sit for an hour before digging in – but I might wait a little longer next time. I did not use all the zucchini allowed in the recipe. I had lots of strips left over (which I happily snacked on) . This could be because I ran out of the ricotta mix early because I was a little too generous in the first layer.
Plugged into myfitnesspal, this clocked in for me at about 308 calories per serving (8 servings). I added about a quarter cup more Parmesan cheese as I mixed the first 1/4 cup in the ricotta mix and then needed some to help cover the top.
It was fantastic and actually my first time ever making any kind of lasagna – will definitely share this recipe with mom!
Anne says
Can you make this night before and turn on in morning?
Olivia says
I don’t recommend it because zucchini will release water. You can make this night and turno on at night in a low heat for 6-7 hours