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+ servings

Slow Cooker Zucchini Lasagna

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
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 people
Calories 251kcal


  • 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


  • 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


Serving: 1/8 | Calories: 251kcal | Carbohydrates: 11.9g | Protein: 20.8g | Fat: 13.9g | Cholesterol: 59.7mg | Sodium: 519.2mg | Sugar: 4.9g