Slow Cooker Zucchini Lasagna

Healthier veggie noodles are popluar for a reason! The Slow Cooekr Zucchini Lasagna will give you that pasta fix without all the guilt!

Prep Time 15

Cook Time 3

Total Time 3 15

Servings servings

Calories 433kcal

Author Jennifer Draper

Ingredients

1.5 pound zucchini (about 2-3 depending on size)
1-2 teaspoons salt
24 oz marinara sauce (no sugar added or homemade preferred)
15 oz ricotta cheese
8 oz provolone (shredded)
8 oz mozzarella (shredded)
1/4 cup shredded parmesan cheese
Fresh basil for garnish (if desired)

Instructions

Cut ends from squash and then using mandoline or sharp knife, slice lengthwise into 1/4 inch thick strips
Place in a large colander over a bowl or over the sink and sprinkle well with 1 teaspoon of salt
Let sit for at least 20-30 minutes and then cover with a paper towel and gently press out at much water as you can (I used a potato masher, carefully!) and pat them dry
If they still seem to have a lot of water, add a little more salt and repeat
Add about 1/2 cup marinara in bottom of slow cooker, then layer about 1/3 of the noodles, cheeses (except parmesan) and more sauce until you have 3 layers.
Top with remaining sauce, cheese and and parmesan cheese
Cover and cook on high for 2-3 hours or low for 4-6 until "noodles" are tender
Remove cover and let sit for about 15-20 minutes before slicing and serving with fresh basil ribbons

Notes

I cooked this on high for 3 hours in my 2.5 quart mini-casserole slow cooker. If you use a larger slow cooker, you will want to reduce the cooking time.

Nutrition