This lasagna is going to become your favourite lasagna recipe not only because I used zucchini instead of noodles, but also made in the slow cooker. It is also low-carb and gluten-free.
Course Main Course, Side Dish
Cuisine American
Keyword Easy Low-carb Dinner Rolls, gluten-free, low-carb, Special Diet, vegetarian
4medium zucchinisliced 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!
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
Notes
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.