Slow Cooker Zucchini Lasagna

Yield: 8 people
Prep Time:
20 mins
Cook Time:
4 hrs
Total Time:
4 hrs 20 mins
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.
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3.82 from 44 votes

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 your favorite 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

  1. In a medium bowl mix ricotta cheese, egg, Parmesan cheese, spinach. Stir well and set it aside.
  2. Lightly coat the inside of the slow cooker with cooking spray.
  3. Ladle about 1 cup of homemade tomato sauce on the bottom of the slow cooker and spread it well.
  4. Layer 5 or 6 zucchini slices to cover.
  5. Place some of the ricotta cheese mixture and top with the mozzarella cheese.
  6. Repeat the layers until all your ingredients are all used up.
  7. Top the lasagna with mozzarella and Parmesan cheese.
  8. Cover and cook on high for 3 to 4 hours.
  9. 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).
  10. Before serving top with fresh parsley
Course: Main Course, Side Dish
Cuisine: American
Keyword: Easy Low-carb Dinner Rolls, gluten-free, low-carb, Special Diet, vegetarian

Nutrition Information

Amount per serving (1/8) — Calories: 251, Fat: 13.9g, Cholesterol: 59.7mg, Sodium: 519.2mg, Carbohydrates: 11.9g, Sugar: 4.9g, Protein: 20.8g

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

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